Pork Fry

Pork Fry

Ingredients:
Boneless pork pieces - 1/2 kg
Large onion - 1 (finely chopped)
Tomato - 1 (diced into big pieces)
Ginger garlic paste - 2 tsp
Corriander leaves - a handful
Chilli powder - 2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Sugar - 1/4 tsp
Salt to taste
Oil - 4 tbsp
Method of preparation:
1. Clean and chop the pork pieces into bite sized pieces.
2. Heat oil in a wok.
3. Add the onions and saute till they start turning brown.
4. Now add the ginger-garlic paste and saute till nice aroma arises.
5. Add the tomatoes and cook covered on low heat till tomatoes blend with the mixture.
6. Now add the chilli powder, corriander powder, turmeric powder, sugar and salt to taste and saute for a couple of minutes.
7. Add the pork pieces, add 2 cups of water and cook covered on low heat till all water evaporates, mixing now and then.
8. Once water has evaporated saute the mixture for a few minutes till they get nicely fried.
9. Remove from stove and garnish with roughly chopped corriander leaves.
Serve as side for rice, pulao, rotis or naan.
Happy cooking :)

Pork Vindaloo

Ingredients
• Boneless pork - 1/2 kg(cleaned and chopped to 2 inch pieces)
• Onion - 3 nos(finely sliced)
• Tomato - 4 nos(chopped)
• Garlic pods - 4 nos(crushed)
• Ginger-garlic paste - 2 tsp
• Green chillies(slit) - 2 nos
• Vinegar - 1 tbsp
• Salt - As reqd
• Sugar - 1/2 tsp
• Oil for frying

For grinding into a coarse form:-
• Dry red chillies(should turn out to be flakes and not into a powder) - 3 nos
• Pepper - 1 tsp
• Cloves - 6 nos
• Cinnamon - 1" stick
• Cardamom - 4 nos
• Cumin seeds - 1 tsp

Preparation Method
• Mix the vinegar and about 2 tsp of salt to the pork and marinate for 2 - 3 hrs.
• Add half of the coarsely ground mix and marinate the pork overnight in the freezer.
:- Before starting the other preparations the next day, just take out the pork from the freezer so that it would be thawed by the time the rest of the ingredients are ready. Or you can defrost it in the microwave.
• Heat about 1 tbsp oil in a pan.
• Add the crushed garlic.
• When it turns light brown, add the finely sliced onions and the ginger garlic paste.
• When nice aroma arises, add the chopped tomatoes, slit green chillies, the remaining ground mixture, salt to taste, a tsp of vinegar and sugar.
• When the spice mixture turns dark brown, add the marinated pork.
• When the pork is well cooked, remove from fire.
:- Serve hot.
:- Since the pork has been marinated in vinegar, this dish can be stored in the refrigerator and had for even a week.