November 27, 2010

Pepper pork masala


This is my sister Uma’s superb recipe, handed down from her mom in-law. She uses hot green peppers and black pepper. Her late mother in-law (She was such a sweet heart) would make this pork dish when we went to her village. The whole pork with bone and fat was so greasy yum, and the pepper masala lingered in your mouth long after lunch. Nostalgia! I used boneless fat-less meat here. It felt nice to finally taste that recipe in my home, thousands of miles away. 

What you need: Serves 2-3
2lb pork meat (boneless, fat-less)
12-15 small green hot peppers (Modify according to your spice level, this is hot)
2tsp black pepper seeds
1 tsp whole ginger
2tsp fresh cilantro chopped
1tsp garlic petals
2tsp cilantro seed powder
1/4 tsp turmeric powder
½ tsp garam masala powder
4tsp canola oil
1 medium onion diced
2 medium tomatoes diced
2tsp fresh or dry coconut
Salt to taste

On medium flame, heat 1tsp oil in a thick bottom pan. Add green chilies, pepper, ½ of the sliced onion, ginger and garlic and cover, it is sure to splatter; fry till brown. Cool. In a blender, add cilantro, cilantro seed powder, turmeric, and the roasted mixture. Blend to a coarse paste. 

In the empty pan, add 2tsp oil, when it shimmers, on medium high heat, add the pork. Roast to a brown, or till half cooked. Cook time will vary depending on the tenderness of the pork.

Reduce the heat to medium, add the salt and ground masala; cook covered, peeping and stirring until the pork cooks through and the oil separates from the masala (If you want dry pepper pork, cook it uncovered).

Now add the remaining raw onions and raw tomatoes. Sprinkle raw or dry coconut and garam masala powder. Cook for 5-7 minutes on low heat. 

I had to do without fresh cilantro, but you don’t miss it, a key ingredient. Gives it a dark green color, and the taste is better with it. Some warm chapathis or steamy rice compliments this dish. Thanks Umakka. Enjoy!