Cooking web notes

So what do you do when you have a considerable amount of fat deposited around your waist, and find yourself dancing to lady Ga Ga’s tune in a pub/club passé?  I would work on that waist again!  No, not to lose it but to get it all rounded up like a ‘muffin top’ as Elizabeth Gilbert says in her book ‘Eat Pray Love.’ And the best way to do it is enjoy your friend’s home cooked pork.  Deliciously pungent and nicely fatty, it is most appropriate for a Friday evening.  Let’s kick start this party with food, food and more food.

 




Does this happen to you?  You have something in hand; don’t realize its worth until it is too late.  Of course! Everybody knows such things, it’s a cliché.   But then remember what I told you earlier, take this weekend head on and enjoy.  Don’t listen to me whatever age we are, we can still swing to the beats of Lady Ga Ga or Justin Timberlake.  Let’s get this thing rolling!



By the way, don’t cook this recipe by yourself.  Print it out on a nice card and gift it to your friend.  Remember what I said, it tastes best when another makes it for you. Have fun!

Pork shoulders - 2 lb
Coriander Powder - 5 Tbspn
Turmeric Powder - 1 Tspn
Chili Powder - 2 Tbspn
Garam Masala - 1/2 tspn
Onions - 3 medium size
Ginger paste - 1 Tbspn
Garlic - 1 Tbspn
Coconut milk- 1 Tbspn
Green chilies - 5 nos
Curry Leaves
Oil
Salt

Method:
1. Chop pork shoulders into small cubes and set aside
2. Take coriander, turmeric, chili and garam masala in a small wok or skillet and heat it stirring to make sure it does not get burned but until the mixture give off its aroma.  Switch off stove transfer the mixture instantly onto any dish to avoid further cooking of the powder.
3. Chop onions and saute followed with slit green chilies
4. Follow up with ginger, garlic, curry leaves and once this express the cooked aroma add the toasted powder.  Once oil expresses add the coconut milk which will help to soothe the pungent masala and then add the tomatoes and cook until they are soft. 
5. Take your time with the above step, it's best when the masala is slowly cooked and oil clears the pan.
6. Slide in the pork and stir to coat the masala.  Cook on a low heat, the pork will cook in it's own water but if you find it difficult add some water about 1/2 cup and cook on low heat until pork is soft. 
7. After about 15 minutes make sure you stir the mixture well to avoid burning the masala.
8. Garnish with Curry leaves and serve.

Note:
1. The dish is pungent and have a concentrated flavor of coriander powder.  It pairs well with idiyappams, sannas, appam etc which have a sweet flavor.
2. This recipe is also my friend Jaya's.  Thank you!

Contributor: Sunitha
Recipe Courtesy: Jaya