Tag Archives: Cooking oil

Fried Pork Belly

Tahira was inspired by her friend, Nilakshi Barooah, for this delicacy

pork

One of the oldest forms of livestock, pigs have been domesticated since 5000 BC. The culinary name of the meat obtained from domesticated pig is termed as pork. Pork is one of the most commonly consumed meat worldwide.

I love pork. It is one of the red meats that I can savour with taste buds. Though I started consuming pork at a much later age, but I simply fell in love with it. The appreciation for pork reach its height when my one-time boyfriend (who hailed for the north-east) took me to some exotic food joints in Delhi to have pork delicacies.

But, this recipe is inspired by one of my friends Nilakshi, who also hails from Guwahati (Assam), now residing in Singapore. Her recent status claimed that she has finally mastered Fried Pork. So, a gourmet like me could not possibly have been left far behind to concoct up the dish. I must say it turned out to be yummy. Since Nilakshi was the inspiration, I dedicate this post to her.

PS: N, I have added two seasonal vegetables to the dish. Hope you don’t mind!

Ingredients

  1. Pork Belly Pieces with Fat
  2. Finely chopped garlic (about 10 cloves)
  3. 50 grams ginger finely chopped
  4. 1 large onion coarsely chopped
  5. 1 tablespoon vinegar
  6. 1 tablespoon soya sauce
  7. Half a teaspoon turmeric
  8. Fresh black pepper ground
  9. Half a teaspoon brown sugar (white sugar will also do)
  10. Red Chilli Powder (according to taste)
  11. Chopped Green Chillies ( depends how hot you want it to be)
  12. 1 large capsicum, diced (optional)
  13. 1 broccoli cut into pieces (optional)
  14. Salt to taste
  15. Cooking Oil

Method

Pressure cook the pork pieces with a pinch of salt and keep aside. Heat 3 tablespoons of cooking oil in a pan and sauté the capsicum and broccoli for 5 minutes and keep aside. Now in the same oil,  sauté garlic and onions. In a separate pan, mix all the remaining ingredients together with the pre-cooked pork and stir into the pan containing the sautéed vegetable and garlic and onion. Put on high flame and cook for around 7 minutes and keep stirring. Bring down to simmer. Keep tossing and turning the mixture until the pork turns tender. The pork will start releasing its fat and in the process get cooked in it and it will release a nice aroma! Cover lid and keep for a minute. Remove from gas a serve on a bed of lettuce (optional).

pig

Advertisements

Beer-Battered Prawns

clean prawns

Since I am a foodie, I am always in search of satiating my culinary delights. Though a Bong by birth, I relish almost all delicacies from across the world. From the Italian Rissotto to Nigerian Jollof Rice – from traditional Bengali Mangsher Jhol (Mutton Curry) to Rajma Chawal – I concoct up a galore of dishes in my kitchen. From starters to main course till desserts – you can find almost anything.

Last Saturday it started raining heavily. I woke up In the morning with a gloomy mood. Saturdays are off days from work. So, after breakfast all I did was lazying around. But, by afternoon when I started feeling more dull, suddenly, the idea of concocting up a spicy non-veg snack came to my mind. It struck me a pack of prawns are lying in the fridge and its been already three days. Lo and behold! Minutes later I was in the kitchen making Beer Battered Prawns.

Here’s the Recipe.

???????????

Ingredients:

  • All-purpose flour/ Maida 250 grams
  • Beer 150 ml
  • Prawns 250 grams (clean and de-veined)
  • Cooking oil 4 to 5 table spoons
  • Pinch of Turmeric
  • Pinch of Red Chili Powder (optional)
  • Salt to taste

Method:

Clean and pat dry prawns; marinate them with salt, pinch of turmeric and red chili powder;In a bowl mix take some flour and add beer and salt according to taste. Mix well to make a batter;In a frying pan add oil and wait till it is heated up. Dip the prawns in the batter, coat them evenly and deep fry them. Serve with Tartar Sauce.