Thursday, October 15, 2015

Porky Dreams

Two years ago we were invited to a 2 year olds birthday party at home.

We went with our own totally excited toddler to whom the high point of a birthday was the cake and balloons expecting to share a few words with adults over the head of shouting kids and  generally being happy watching the kids interact.
 To our delight the gathering was a small one which meant the din was reasonable and some conversation possible. 

Post the cake cutting and settling down of the kids the host said let me treat you to something special and brought out a hunk of roasted pork. It glistened with fat the way only pork can and the aroma was amazing.

I had a forkful and I was entrapped in its magic. The dish got over in no time and I didn't get the oppurtunity to linger over it longer.

Though the intention was to return to the dish at the earliest possible two years and more passed before I could again taste it.

The wait was well worth it cause this time it was cooked in my own home and apart from having to my heart's content I also have some left over to relish later.

The recipe like all good ones is a simple one taught to a friend's mom by her Mizo neighbour and faithfully reproduced by the son.


A slab of pork - from the rib onwards about a kg
Half a kg onion peeled and halved
200 gms garlic peeled whole
200 gms ginger julienned 
100 gms dry red chillies whole
100 gms of whole cardamom, cinnamon and clove 
3-4 tablespoon honey
Salt to taste
A tablespoon of any white oil

Wash the pork well and pat dry
In a pressure cooker add the white and then add the whole spices, lower the pork slab into it.
Add the onions, garlic and ginger
Keep the whole thing on high flame and keep an eye on the same
Turn when needed. The idea is to let the pork singe in places but not get burnt. The pork will keep releasing fat so don't worry too much.
After about twenty minutes of the same use a knife to cut into the pork and make incisions 
Drizzle the honey on top and let it cool for a few more minutes
Add salt and then close the cooker an cook for another 15-20 minutes.

Open, take out, carve, eat. Arrive at pork heaven.

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