Know Food!

Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Sunday, November 6, 2011

Pork Dry Fry

This serves as a great starter and the perfect accompaniment for your wine, beer or whisky!


• About 300 gm fresh & tender pork (cut into pieces - small or depending on your preference) washed well
• 1 onion
• About 10 cloves of garlic
• ¼ inch garlic
• Chili powder
• Salt to taste
• One tablespoon mustard oil
• One pinch turmeric powder
Make a ginger-garlic paste and keep aside. In a cooker, add about half a cup of water and the pork pieces along with chili powder, approx. half the ginger garlic paste and turmeric powder; mix well. Pressure cook for about 5-6 whistles, if the meat’s tender. Or else, put it on for two more whistles. When it cools, take off the pork pieces.
Take a round bottom pan and heat about one tablespoon mustard oil. Add the rest of the ginger-garlic paste, followed by the pork pieces. Fry till they get a golden hue. (you may even choose to cover it with a lid). Serve hot!
Stay tuned for some more Pork recipes.

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