Calcutta/Kolkata Mutton Chaap

Calcutta/Kolkata Mutton Chaap -

A highly fragrant dish in a nutty sauce or a clingy gravy, slow cooked, slightly charred if you prefer and braised till you get that color – chaap or mutton ribs are every meat lover’s dream. You can replace the mutton with any red meat of your choice.

Ingredients:

8 Rib chops (mutton – lamb or goat. I have used goat here)

Marinade:
3 tbsp : Raw Papaya (grated)
½ cup : Yogurt
1 tbsp : Ginger – garlic paste
1 tsp : Garam masala (check the note)
1 tsp : Red chilli

Curry / sauce / gravy:
1 : Red onion (sliced)
1 tbsp : Minced ginger and garlic
3-4 : Green chillies
1 tsp : Garam masala
1 tsp : Cumin powder
1 tsp : Red chilli powder
¼ tsp : Turmeric powder
2 tbsp : Chickpea flour
2 tbsp : Almond paste
2 tbsp : Melon seed (charmagaz) paste
2-3 tbsp : Ghee
Few threads of Saffron soaked in warm water
Salt to taste
Sugar to taste
One or two Bay Leaf
Few drops of kewra water (Screw-pine essence)
Few drops of Rose water

Method:

Preparing the meat :

Wash and cut the ribs into half. With a meat tenderizer, beat the meat to make it more tender. But do not over do it. If you do not have the meat mallet then you can use the back of your steel spoon too. But this step is important and this ensures the even cooking of meat and it will be able to absorb all the flavors and spices.

Marinating:

Mix the marinade in a bowl, apply the marinade generously over the ribs and refrigerate it for at least 3-4 hours. I wrap it with a cling film and refrigerate overnight.
Bring the ribs / chaap to room temperature and sprinkle some salt over it. You will find that the ribs absorb all the marinades.

Cooking:

In a flat fry pan, add one teaspoon of ghee and heat it. Fry the sliced onions till it becomes translucent, also add the green chillies, minced ginger and garlic. Do not brown it. Cool it and make a paste in the mixer.
In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops along with the marinade (which clinges to the rib chops )
Braise (bhuno) it on high flame for 5 minutes.
Add the Onion, ginger-garlic paste now and keep braising it on medium flame. Add the chickpea flour too.
Next add the spices (garam masala and make a paste of turmeric powder, cumin powder and red chilli powder) and keep braising on medium flame.
Sprinkle salt over it and few dashes of sugar. It will add nice caramel color to the meat. By this time meat should leave enough fat. If it is not, then add few drops of ghee.
Once you are satisfied with the color of the meat and braising (bhuno) is done, check the seasonings and add the almond and melon seed paste.
Mix it well. Stir in the saffron water, bay leaves, Kewra water, rose water, cover the pan tightly and simmer the chaap on low heat till done.
Once it is cooked, remove the bay leafs and close the lid for sometime before serving.
Serve the mutton chaap with rumali roti or naan or tandoori roti or saffron rice or with mughlai biryani.

Notes:

Garam masala – few shah mirch (white pepper) + ¼ tsp shah jeera (caraway seed) + few black pepper + 1 mace (jayitri) + ½ tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch cinnamon sticks + one star anise (phool chakra).

Ginger Curry Pork

Ginger Curry Pork-

This Pork Recipe is easy to prepare and best goes with Plain steamed rice. You can use any kind of red meat apart from Pork.

Ingredients:

8 ounces boneless center cut pork chop
0.13 teaspoon black pepper
1 dash salt
1 tablespoon vegetable oil
0.50 teaspoon lime rind
1 tablespoon fresh lime juice
1.50 teaspoons fresh ginger
0.50 cup  onions
0.50 teaspoon red curry paste
1 cup  reduced-sodium fat-free chicken broth
2 tablespoons dried apricot
1 teaspoon honey
1 garlic cloves
1.50 cups  cooked basmati rice
2 tablespoons spring onion

Method:

Sprinkle pork with pepper and salt.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
Remove pork from pan.
Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
Remove pork from pan.
Serve the pork with steamed rice and top each serving with 1 tablespoon of green onions.

Pork Vindaloo

Pork Vindaloo -

Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Though some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Anyway lets get down to the Pork Vindaloo Recipe.

***The Vindaloo recipe is almost common for all the red meat. I mean the recipe for Pork Vindaloo, Mutton Vindaloo, Lamb Vindaloo and Beef Vindaloo will be the same. Just use the red meat of your own choice.

Ingredients:

1 kg Pork (Mutton/Lamb/Beef)
5 tablespoons oil
1 inch ginger
8 garlic clove
2 medium onion
1 to taste salt
1 teaspoon cumin seeds
2 teaspoons mustard
1 teaspoon turmeric powder
2 red chillies
4 cardamom pod
2 inches cinnamon stick
0.50 cup  vinegar

Method:

Wash the meat in the. weak vinegar solution. You will need at least 2-3 cups of solution ( 1 part vinegar and 3 parts water combined).
Grind all spices in vinegar for the marinade.
Marinate the meat in spice solution and salt. Leave overnight.
Heat oil, add sliced onions, ginger and garlic and saute till onions are soft and translucent.
Then add meat and marinade and cook on a slow fire in a tightly covered vessel till meat is tender.
Serve hot with rice or roti.

Pork Chops

Pork Chops -

Pork chops marinated with a homemade garam masala and honey. Served fried with a fruity salad.

Ingredients:

For garam masala:
1 cinnamon stick
2 Tbsp pepper corns
2 star anise
3 tsp fennel seeds
1 Tbsp cloves

For pork chops:
2 meat chops
2 tsp vegetable oil
Garam masala
Salt
Water
Oil for frying
1 tsp honey

For cucumber, spring onion and apple salad:
Handful cucumber, julienned
1 apple chopped
Handful spring onions chopped
Chopped coriander leaves
Salt & pepper to flavor
1 1/2 tsp sesame seeds

Method:

For garam masala: 
In a pre-heated pan add cinnamon, cloves, peppercorns, star anise, and fennel seeds and roast.
Transfer it into a pestle
Grind the mixture and take out the marinated powder.

For the pork chops:
Nicely smother the pork with refined oil and marinated powder.
Drizzle refined oil in a pre-heated pan.
Add the masala-marinated pork and fry it well. Drizzle 1 teaspoon of honey.
Serve it in a platter with some boiled noodles and the apple and cucumber salad.

For cucumber, spring onion and apple salad:
Take cucumber, apple, spring onions, coriander leaves in a bowl.
Add salt and pepper to taste.
Add sesame and mix it all together.

Moroccan sausage stew

Moroccan sausage stew -

Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions.

Ingredients:

2 tsp vegetable oil
8 good-quality pork sausages
2 red onions, cut into wedges
1 garlic clove, crushed
2 tbsp Moroccan spice mix or ras el hanout
100 gm soft pitted dates, roughly chopped
400 gm can chopped tomatoes
175 ml hot beef stock
1 tbsp cornflour
mashed potato, to serve

Method:

In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.

Ampalaya Con Carne

Ampalaya Con Carne-

INGREDIENTS:

1 lb ground pork
2 medium bitter melon  (sliced), ampalaya
3 cloves garlic (minced)
2 tomatoes (chopped)
1 medium size onion (sliced)
1 egg (beaten)
1/2 tsp ground black pepper
fish sauce to taste
cooking oil

DIRECTIONS:

Saute garlic, onion & tomato in a heated pan with cooking oil.
Add the ground pork and cook until color turns brown.
Add fish sauce to taste.
Add bitter melon and cook for about 5 minutes.
Put-in the beaten egg and cook for another 2 minutes.
Serve & Enjoy!

Tortang Talong

Tortang Talong-

INGREDIENTS:

1/2 lb ground pork
1 medium onion ( sliced)
3 cloves garlic (minced)
1 medium potato (cubed)
1 egg (beaten)
1/2 - 1 tbsp fish sauce
2 eggplants
cooking oil

DIRECTIONS:

Saute the garlic & onion in cooking oil.
Add the ground pork. Cook until the meat turns light brown.
Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Set aside.
Broil eggplants until tender (the skins are charred and blister appears).
Once cool, peel off the skins of the eggplant and retain its crown and stem. Gently flatten its meat with a fork.
Add the beaten egg to the flattened eggplant.
Add the meat on top. Make sure it's compact and flattened into the eggplant.
Heat 2 tbsp of cooking oil in a pan.
Gently transfer the eggplant with meat into the pan.
Fry on medium heat. Flip the eggplant after 2-3 minutes. Cook the other side for another 2-3 minutes.
Serve hot. Enjoy!

Tortang Giniling

Tortang Giniling-

INGREDIENTS:

1/2 lb ground pork or beef
1 medium tomato, (sliced)
1 medium onion ( sliced)
3 cloves garlic (minced)
1 medium potato (cubed)
2 eggs (beaten)
1/2 - 1 tbsp fish sauce
cooking oil

DIRECTIONS:

Saute the garlic, tomatoes and onion in cooking oil.
Add the ground meat. Cook until the meat turns light brown.
Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Let it cool for few minutes.
Heat cooking oil in another pan.
Combine cooked meat and beaten egg.
Spoon 2 tbsp of mixture and fry on medium heat.
Flip the omelette after 2 minutes. Cook the other side for another 2 minutes.
Serve with ketchup.

Skinless Longganisa

Skinless Longganisa-

INGREDIENTS:

1 lb ground pork
5-7 cloves garlic, crushed
1 onion, finely chopped
2 tbsp vinegar
2 tbsp soy paste
1/4 cup brown sugar
1 tsp salt
1 tsp pepper
1 tbsp plain bread crumbs
1 egg
cooking oil for frying

DIRECTIONS:

Combine all ingredients except egg, breadcrumbs and oil. Marinate for at least an hour or overnight.
Add the egg and bread crumbs. Mix well.
Roll a small amount of the pork mixture in a wax paper.
Heat oil in a wok or frying-pan.  Fry in batches in hot oil until fully cooked.
Serve with eggs and garlic rice. Enjoy!

Pork Sinigang

Pork Sinigang-

INGREDIENTS:

2 lbs pork belly, serving cuts
2 pieces tomatoes, sliced
2 cups chinese cabbage (bokchoy), cut into serving size
1/2 head cabbage, sliced into squares
1 small white radish (labanos), sliced
2 tbsp fish sauce
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
salt to taste

DIRECTIONS:

Boil the pork in 5 cups of water until tender.
Add the tomatoes, and onion and simmer for few minutes.
Add the tamarind powder and salt to taste.
Add the labanos and cabbage. Simmer until labanos is tender.
Remove from heat, add the bokchoy leaves. Let stand for 5 minutes.
Serve hot. Enjoy!

Pork Ribs Paksiw

Pork Ribs Paksiw-

INGREDIENTS:

1- 1 1/2 lbs pork belly with ribs
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup of  brown sugar
2 cups water
1/2 cup dried banana blossom or bulaklak ng saging (soaked in water)
2 tsp. whole pepper corn
5 cloves garlic chopped
1 small onion, sliced
2 bay leaves

DIRECTIONS:

Combine all ingredients in a pot.
Simmer over low heat for 45 minutes or, until pork is tender and sauce is thickens.
Add banana blossoms and simmer for 5 minutes.
Remove from heat. Serve & Enjoy!

Pork Dinuguan

Pork Dinuguan-

INGREDIENTS:

1 1/2 lbs pork loin cut into strips
10 oz pork blood
1 medium onion, sliced
4 cloves garlic (minced)
1/2 cup vinegar
3 tbsp fish sauce (patis)
3 pcs banana peppers
1 tbsp brown sugar
cooking oil          
(Add pork liver if desired)

DIRECTIONS:

Heat cooking oil in a pan or wok. Saute garlic & onion.
Add the pork. Simmer for 15 minutes or until the pork becomes tender.
Add the fish sauce and cook for 3 minutes.
Pour-in the vinegar and boil without stirring.
Add the pork blood. Stir occasionally while simmering.
Add the sugar and banana peppers and simmer for 5 minutes or until the sauce gets thick.
Remove from heat and transfer to a serving bowl.
Serve with hot steamed white rice. Enjoy!

Pork Chopsuey

Pork Chopsuey-

INGREDIENTS:

1 lb pork, cut into serving size or strips
1/2 cup cauliflower, broken to bite size (optional)
1/2 cup snow peas (sitsaro)
1/2 cup cabbage, cut into squares
2 stalks celery, cut into 2" long pieces
1/2 cup broccoli, broken to bite size (optional)
3 cloves garlic, crushed
1/2 medium onion, sliced
1/4 cup carrot, sliced thinly
1/2 cup young corn ( I used the one in the can)
bell pepper, red or green or yellow, cut into strips
2 tbsp cornstarch dissolved in 1/4 cup water
2 cups water
1 tbsp fish sauce
1 1/2 tbsp soy sauce
cooking oil

DIRECTIONS:

In a pan or wok, saute garlic and onion in cooking oil.
Add pork and cook until tender.
Stir in fish sauce. Cook for few minutes.
Pour in water and simmer.
Add all the vegetables starting from snow peas, cauliflower, broccoli, cabbage, carrots then celery. Cook until tender.
Stir in young corn and bell pepper.
Add the dissolved cornstarch and soy sauce. Cook until sauce gets thick.
Serve with hot rice. Enjoy!

*** You can use any left over vegetables that you have in the fridge.

Pork Afritada

Pork Afritada-

INGREDIENTS:

1 1/2 lbs pork stew
2 large potatoes, chunks
1 medium red bell pepper, chunks
1 medium green bell pepper, chunks
1 medium onion, chunks
3 gloves garlic, minced
1 can (8oz) tomato sauce
1 cup water
1 pork cube
1/2 tbsp fish sauce
salt to taste
cooking oil

DIRECTIONS:

Heat cooking oil in a pan or wok.
Saute garlic & onion.
Add the pork. Simmer for 10-15 minutes or until tender.
Add the fish sauce and cook for 3 minutes.
Add water. Bring to a boil then add pork cube.
Add the potatoes. Simmer until potatoes are tender.
Add the bell pepper and tomato sauce. Simmer for 5 minutes or until the sauce gets thick.
Add salt to taste.
Remove from heat & transfer to a serving bowl.
Serve with hot steamed white rice. Enjoy!

Picadillo

Picadillo-

INGREDIENTS:

1 - 1 1/2 lbs ground pork
4 cloves garlic, minced
1 medium onion, sliced
2 medium tomatoes, sliced
1 large potato, cubed
1 large carrot, cubed
1 medium red bell pepper, sliced or cubed
1 1/2 cups peas
1 tbsp fish sauce
2 tbsp cooking oil
salt & pepper to taste

DIRECTIONS:

In a pan, fry potatoes, carrots and peas. Set aside.
In the same pan, saute garlic, onion and tomatoes.
Add ground pork and cook until brown.
Add fish sauce.
Add the cooked vegetables. Cook for about 3 minutes.
Add salt and pepper to taste.
Best served with white steamed rice!

Note: You can also add 1/2 cup of water like I did the 2nd time I cooked this and season with additional salt.

Pakbet

Pakbet-

INGREDIENTS:

1/4 lb pork strips
1/2 cup small shrimps
1/2 bunch long beans, cut 2' long
1 medium bitter melon (Ampalaya), sliced to bite size
2 medium eggplants, sliced to bite size
1 small butternut squash, chunks
4 cloves garlic, minced
1 thumb size ginger, strips
1 medium onion, sliced
2 tomatoes, sliced
3 tbsp shrimp paste (bagoong)
1 cup water
salt to taste

DIRECTIONS:

In a pan or wok, saute garlic, ginger, tomatoes and onion.
Add the pork strips. Cook for 5-8 minutes or until pork turns brown in color.
Add the shrimp and shrimp paste. Cook for 2 minutes.
Add the water. Simmer until the pork is tender.
Add the squash and cook until it becomes soft.
Add the rest of the vegetables, starting from the long beans, eggplants and bitter melon.
Cook until the vegetables are done.
Add salt to taste.
Transfer to a serving bowl. Enjoy!

Misua Soup with Meatballs

Misua Soup with Meatballs -

INGREDIENTS:

1 lb ground pork
4 cloves garlic, minced
1 small onion, chopped
1 egg
1 tsp salt
1/2 tsp ground pepper
1/2 tbsp fish sauce
3 cups water or rice wash
50 grams misua
green onion / spring onion, sliced or chopped
flour for dredging
cooking oil for frying

DIRECTIONS:

Combine pork, onions, salt, pepper and eggs.
Shape into 2" balls and roll in flour.
Fry until brown. Set aside the meatballs.
Remove excess oil from the pan. Leave at least 2 tbsp of cooking oil.
Saute garlic and onion.
Add the rice wash and let it boil.
Add the fried meatballs, fish sauce and misua.
Cook for 5 minutes.
Add the green onions.
Serve hot, and enjoy!

Menudo

Menudo -

INGREDIENTS:

2 lbs pork cut into strips or chunks
1/2 lb pork liver (optional)
3 cloves garlic (minced)
1 onion (minced)
1/4cup raisins
1/4 cups sweet peas (optional)
1/4 cup garbanzos (optional)
1/2 cup potatoes (diced)
1/2 cup carrots (diced)
1/2 cup red bell pepper (diced)
1 small can tomato sauce
1 pork cube
cooking oil
1 cup water          
1/2 tbsp Fish sauce( Patis)      

DIRECTIONS:

Heat cooking oil in a pan or wok.
Saute garlic & onion.
Add pork & liver. Simmer for 10-15 minutes.
Add the fish sauce and cook for 3 minutes.
Add water. Bring to a boil then add pork cube.
Add carrots & potatoes. Simmer for few minutes.
Add garbanzos, sweet peas, raisins & tomato sauce.
Simmer for 5 minutes or until the sauce gets thick.
Remove from heat and transfer to a serving plate.
Serve with hot steamed white rice. Enjoy!

Lechon Paksiw

Lechon Paksiw -

INGREDIENTS:

3-4 lbs left over lechon
1/2 cup vinegar
1 cup water
2 1/4 cups liver sauce or Sarsa ni Mang Thomas
1/4 cup soy sauce
1 tsp salt
3/4 cup brown sugar
1/2 tbsp whole peppercorn
1 head garlic, minced
1/2 cup banana flowers / lily flowers

DIRECTIONS:

Chop lechon into small serving pieces.
Transfer in a wok and add all the ingredients.
Boil.
Lower heat and simmer until lechon skin becomes very soft and sauce thickens.
Best served with hot rice.
Enjoy!

Lechon Kawali

Lechon Kawali -

INGREDIENTS:

2 lbs pork liempo
2 1/2 tbsp salt
4 cups water
oil for frying

DIRECTIONS:

Boil water with salt.
Put-in the pork and boil until tender. Remove the scum on top of the liquid so you can use the liquid for soup.
Remove liempo from fire and let it cool.
Heat cooking oil which can submerge the whole liempo.
When hot (350 deg F),  put liempo & cook for 10-12 minutes until the skin is crisp.
Remove from the oil and drain.
Enjoy!