Sweet and Sour Pork

During the first few weeks of our marriage, we were on a marathon race, visting a long list of houses chosen by our parents!!!  It really was an ordeal when, like all newly weds, we too wanted to be alone and with ourselves.  But excuses were not granted.  Off we went racing, me wearing a five kilo heavy brocade saree which pricked me all over and another five kilo of ornaments which gave my body complete shelter from the sun!!! And as a newly wed, you need to be extremely polite and for that, consuming whatever offered to eat or drink is mandatory!!!   After a couple of visits I had my bladder bombarding with a melange of juice, squash, wine, tea/coffee and what not!!!

And for us, the marathon race continues ever after!!!  Since we visit Cochin only once in a year, our parents work as a unit, making sure that we visit 101 houses and get enough excersice and lot of fluids to drink!!!  A healthy homeland visit indeed!!!

You might be thinking why I'm talking about a totaly different topic under the heading 'Sweet and Sour Pork'!!!  Its because this dish reminds me of my newly wed days!!!  It was at one such visit that we got to eat an extremely delicious sweet and sour pork,  prepared by one of my aunts. I hogged on it like a teenager, unthoughtfull of all the prep talks given by mom on being polite and graceful.  Aunt gave me the recipe and here it is with slight changes. Hope you will enjoy this as much we did...

You will need...

Pork belly strips - 500gm diced
Green bell pepper - 1/2 cut into squares
Red bell pepper - 1/2 cut itno squares
Onion - 1 cut itno squares
Cabbage - 1/2 cup cut into squares
Carrots - 1/2 cup sliced into round disks
Pineapple chunks - 1/2 cup
Dark Soya sauce - 2 tbsp
Vinegar - 2 tbsp
Tomatto ketchup - 1 tbsp
Chilli sauce - 1 tbsp
White pepper powder - 1 tsp
Chilly flakes - 1 tsp
Cornflour - 1 tbsp
Sugar - 1-2 tsp
Ajinomotto(Monosodium Glutamate) - a pinch(optional)
Salt - to taste
Oil - as needed. (preferably sesame oil)

For the batter:
Cornflour - 1/4 cup
Plain flour - 1/4 cup
Eggs - 1
Salt - to taste
Sugar - to taste or 2 tsp
Vinegar - 1 tsp
Soya sauce - 1 tbsp

Mix all the ingredients to form a thick batter, adding lukewarm water if needed.

Directions:

Pressure cook the pork with little salt, pepper and 1 tsp soya sauce.  Drain out the pieces and reserve the stock.  Dip the pieces in the prepared batter and deep fry in batches.  Keep aside. Add soya sauce, cornflour, vinegar, sugar, tomatto sauce, chilli sauce, white pepper powder, chilli flakes and salt into the pork stock and mix well.  In a thick bottomed pan or wok stir fry all the vegetables in sesame oil for about 5 minutes(the vegetables should remain crisp like in all chinese preparations) or until done in high heat. Add the prepared sauce and ajinomotto into it and let it boil.  Add the fried pork pieces and continue cooking for two more minutes or until few minutes to the consistancy you need.  Serve hot with chowmein or chinese fried rice.  Can be served as an appetizer as well.

Note: 

The consistancy of the gravy gets thicker upon standing.  So can take it off heat a few minutes before reaching the desired consistancy.

Varutharacha Pork Curry

My Mom makes this curry and the aroma fills the whole house. She makes it with kudal(beef intestine) which is a favourite among Cochin Christians, and is also a dish served for the wedding eve ceremony. Can hardly wait till lunchtime and by the time this reaches the dining table it will be in such a state that there'll be only raw banana pieces left. May be that's why mom adds raw banana in it.

You will need...

Pork belly strips - 500 gm

Raw banana - 1(cut into pieces) (optional)

Big onion - 1 big or 2 small

Curry leaves - enough

Whole red chillies - 5-6

Whole corriander - 1 1/2 tbsp

Cinnamon stick - 1 inch piece

Cloves - 5-6

Cardomem - 4-5

Green chillies - 4-5

Chillie powder - 1-2 tsp(upto ur spice level)

Turmeric - 1 tsp

Salt - enough

Ginger -1 inch piece

Grated coconut -1/2 coconut

Devon or Melam

Meat masala(optional) - 1tbsp(better if added)

Cut pork into square pieces and pressure cook it with little water, turmeric, salt, green chillies and crushed ginger. In a dry non stick pan(don't add oil) fry grated coconut, cloves, cinnamon, coriander, chillies and cardomem together until coconut turns golden brown(be careful not to burn coconut, low-medium flame is better and be patient, it will take time to turn brown). Keep it aside to cool. When it cools down grind this into a smooth paste without water. Now in a non stick pan add little oil. Fry sliced onions. When the onions start turning golden brown lower flame and add curry leaves, little chilly powder(only if you want it spicy), meat masala and the ground paste. Pour the excess water from the pressure cooker and when it boils add raw banana pieces. When banana pieces get cooked add the pork stir and let it boil. Remove when the gravy is thick. Serve hot.

Note:

- Any meat (chicken, beef, mutton, turkey) can be used instead of pork.

- If you don't have whole chillies and whole corriander you can use powder instead. But add them only after the coconut has turned golden brown and immediately after removing from the hob.

- The coconut will take time to get grinded. So stop mixie in between frequently and stir it. Even then if you cannot get it done add little oil, and if all these fails finally add in little water from the cooked pork. You might not get the dark brown glamourous color for the curry, if you add water while grinding coconut mixture. But taste will be the same.

- The cardomen, cloves, cinnamon can be put more if u like it very spicy.

- Desicated coconut can also be used instead of grated coconut. But be very careful while frying because it turns brown fast, and dry fry whole masalas seperate if using desicated coconut.

- Raw banana is also optional. Potatoes can be used instead eventhough I prefer it with raw bananas.