26 January 2016

Spicy Pork Trotters Curry ~ Gwak Tan Gan ~ Cooking with Bamboo Shoot

Happy and blessed New Year, my dear readers! I had wanted to post a recipe on the first week itself, but somehow never got around to doing it -- story of my life on repeat mode, looks like! Anyway, i hope and pray that God will guide each one of you through this year. Well, first post for the year 2016, and today, India celebrate it's 67th year as a Republic Nation. So, on this occasion, this pork loving heart of mine choose to share my Pork Trotters recipe. Not all "porkholic" ventures into cooking or sampling this less famous part of porky-locky. But, I dare you to try, because i'm pretty sure that the gut will love it, want it, and will be calling out for more!

I was a skeptic for a long, long time about this unflattering part of the dearly beloved pork. But having overcome all my prejudice and inhibitions, i'm professing my love and paying my tribute to this newer love of mine. This is a a really simple, no fuss, stress free recipe. I hope this post will tempt you (hard enough) to try out pork trotters, if you've never ventured into this territory. 

500 gms Pork Trotters
1 Onion, Chopped fine
1/3 Cup Fermented Bamboo shoot
1 Tbsp, Veg’ Oil
1 Tbsp, Ghee*
4-5 Small Potatoes, Cut in halves
1 - 2 - King Chili/Raja Mircha,  or 5-6 Dried Red Chilies, cut in halves
1 Whole pod of Garlic, crushed
1 Tbsp, Local, ground, red chilli powder
1.2 Tsp - Turmeric powder
500 ml - Water
Salt to taste
Fresh Coriander, chopped, for garnish

Pressure cook the trotters in 100 ml water with a sprinkle of salt for 4-5 whistles, or till it's tender and keep aside.

In a deep bottomed pot, heat the oil and fry the chopped onion. Let the onion sweat it out for sometime, then add the precooked trotters, bamboo shoot, chilies of your choice, salt, and stir till well combined.

After about cooking for a minute or so, add the chilli powder, turmeric powder, half of the crushed garlic, and then keep mixing and stirring till the garlic becomes fragrant.

Then, add the remaining water and continue to cook. As the curry comes to a rolling boil, reduce heat to medium flame and cook until the potato are soft soft. Mash up the potatoes, check the seasoning. Turn off the heat, add the remaining crushed garlic and the chopped coriander. Give the curry a good stirring, keep it covered and let it rest for a couple of minutes. Your spicy and aromatic trotters curry is ready!

Serve this dish with hot rice, chutney, some boiled vegetables or fresh salad. Make sure you wash it down with some organic tea.

P.S. I prefer to enjoy my trotters without much gravy -- if you feel you're missing the joy of having some spicy gravy burning your mouth, please go ahead and add that extra water. However, take care to add a little at a time, as you don't want a kill all that amazing flavor by adding too much water.
* You can just use 2 Tbsp vegetable oil, adding ghee is purely for the aroma and extra flavor.

4 December 2015

Slow Cooked Pork with Fermented Bamboo shoots!

Happy, December, dear PanCuisine readers! It is shocking how quickly another year is coming to an end! I have no clue how the year 2015 just zipped by, but December is here, and of course, i have to share my most favorite Pork dish. This dish demands patience, but it is worth the long wait, as this is one "delish" dish.

My elder sister was the one who introduced me to this Pork dish, and i have been in love with it ever since. It always amazes me, how the most simplest of ingredients and cooking style can, somehow, bring out the most amazing flavors. I hope you find time, or make time, to cook this up and enjoy with family and/or friends.

 259 g - Fresh Pork Meat, diced
1/2 Cup - Medium Onion, sliced thin
1/2 Cup - Ginger, chopped fine
7-8 - Whole 111Dried Red Chilies, shredded
1/4 Cup - Fermented Bamboo Shoots
1/2 Tbsp - Local Red Chili Powder
7-8 - Garlic Cloves, pounded
1 Tbsp - Veg' Oil (Mustard oil used in this recipe)
Salt to taste

In a deep bottomed pan heat the vegetable oil. Once it's hot, put the onion and ginger and fry it till the ginger is fragrant. Add the whole dried chilies, fermented bamboo shoots, and keep stirring.
Add the meat and salt, stir, and cook covered till the fat starts breaking down.
Add the chili powder, stir to combine, then put the garlic and give the curry a thorough mixing.
Reduce flame to simmer and cook, stirring constantly, till the pork is cooked through.
Once done, serve this with hot rice, some eromba chutney, spicy veggies, and you have one perfect December meal.