Winter is here and so is the zeal to cook without sweating buckets. And hogging hog is a wintertime tradition that really can’t be missed. So, here are five pork recipes — some healthy, some spicy — to go all out with as we continue to enjoy the rising nip in the air.
Bok choy soup with artisanal pork sausage
Pooja Mitra
An under 30-minute zero oil soup with the rich aroma and taste of artisanal sausage and big helpings of green goodness.
Ingredients:
- Artisanal pork sausages: 6-7 pieces (Medium spice)
- Bok choy: 10-12 pieces
- Medium thick sliced baby carrots: 8-10 pieces
- French beans: 6-7 pieces
- Baby onions: 6-7 pieces
- Baby potatoes: 4-5 pieces
- Medium diced broccoli: 8-10 pieces
- Chopped coriander leaves: 3 tablespoons
- Finely chopped green chillies: 1 tablespoon
- Bay leaf: 1 large
- Crushed garlic: 1 tablespoon
- Lemon juice: 4 tablespoons
- Crushed black pepper: 2 tablespoons
- Salt
Recipe:
- Put the artisanal pork sausages and baby potatoes in a pressure cooker with a pinch of salt, crushed garlic, bay leaf and black pepper powder and sufficient water. Cook on low flame for two whistles
- Now add carrots, French beans, baby onions, broccoli, green chilli and cook until another whistle, and on low medium flame this time
- Open the lid, add the bok choy, lemon juice, the remaining black pepper and cook uncovered for 3-5 minutes
- Check seasoning and have a warm bowl full of meaty-healthy goodness
Tip:
- You can replicate this recipe with chicken, mutton or beef, and add more vegetables of your choice
- You can also add eggs once the soup is ready and give a two-minute swirl-and-cook for an egg-drop version
Pork keema chapli kebabs
Wikimedia Commons
A tasty kebab recipe to go with a tangy-minty chutney and a glass of rum (or coffee).
Ingredients:
- Pork keema: 200gm
- Onion paste: 2 tablespoons
- Ginger and garlic paste: 2 tablespoons
- Green chilli paste: 1 teaspoon
- Lemon juice: 2 teaspoons
- Scrambled eggs: 2 eggs
- Finely chopped onion: 1 large
- Finely chopped mint leaves: 1 teaspoon
- Roasted cumin powder: 1 teaspoon
- Red chilli powder: 1 teaspoon
- Roasted and crushed coriander seeds: 1 teaspoon
- Salt
- Vegetable oil
- Ghee
Recipe:
- Drain any excess water out of the keema
- Marinate the pork keema with scrambled eggs, onion-ginger-garlic-green chilli juice, lemon juice and salt. Cover and let it sit for 10-15 minutes
- Now add the second batch of marination, i.e. the chopped onion, mint leaves, some ghee and the masalas, mix well and allow it to sit for another 15 minutes
- Heat vegetable oil + ghee on a non-stick pan (50:50 ratio)
- Make medium-sized patties and cook on low flame uncovered for 2-3 minutes, covered for 4-15 minutes and then again uncovered for 2-3 minutes
Tip:
- If you knead the dough to tighten a little, add a little maida. These kebabs should be succulent and not chewy, so take a bit caution while making the meat mince
Pork chops with fried onions and mashed potatoes
Representative image Shutterstock
A winter favourite — pork chops in barbeque sauce topped with some fried onions and a dollop of creamy mashed potatoes — this dinner recipe can never go out of style.
Ingredients:
- Pork chops: 2
- Barbecue sauce: 3 tablespoons
- Mashed potatoes: 3 large
- Full fat cream: 100ml
- Fried onions: ½ small cup
- Crushed garlic cloves: 3
- Crushed black pepper: 2 teaspoons
- Salt
- Butter
Recipe:
- Marinate the pork chops with the sauce, crushed garlic, 1 teaspoon black pepper powder. Check seasoning and add salt if required
- Preheat oven at 140 degrees for 10 minutes
- Brush butter on each side of the chops and grill for 7-8 minutes per side
- Keep the baking tray below the grill stand to avoid wasting of the delish pork juice
- Meanwhile, in a nonstick pan, add some butter and heat. Add the mashed potatoes (ensure that they are lump free) and season with some salt and pepper
- Cook on low to medium heat for 2-3 minutes before adding the cream. Mix well and cook on low to medium heat for 5-7 minutes or until you have the desired consistency and texture
- Plate the chops and mashed potatoes with fried onions and dig in
Tip:
- To fry onions, marinate with salt and pepper and saute on low flame until golden and almost light brown
Char siu pork
Shutterstock
A big bowl of ramen, some char siu pork with toasty sesame seeds sprinkled and a go-to movie or series — an unwind and chill situation we want to fit into our schedule ASAP.
Ingredients:
- Pork shoulder fillets: 8 pieces
- Chinese five spices: 1 teaspoon
- Honey: 1 tablespoon
- Brown sugar: 1 teaspoon
- Light soy sauce: 2 teaspoons
- Hoisin sauce: 2 teaspoons
- Roasted white sesame seeds: 1 teaspoon
- Salt
- Butter
Recipe:
- Marinate the pork strips with five spices, honey, brown sugar, soy and hoisin sauce. Check seasoning and add salt if required
- Preheat the oven to 140 degrees for 10 minutes
- Brush the strips with butter and place on the grill stand. Place the baking tray at the bottom and grill for 30 minutes
- Garnish with sesame seeds and have hot
Pork cutlets
Elena Leya/Unsplash
Time to indulge in all things fried — air-fried or deep-fried — because winter is here and we can’t keep calm (neither can our gastronomical adventure plans that were tucked away, because, well, summer!)
Ingredients:
- Pork keema: 200gm
- Finely chopped onions: 2 large
- Finely chopped coriander leaves: 1 tablespoon
- Finely chopped green chillies: 2-3
- Ginger and garlic paste: 2 tablespoons
- Garam masala powder: 1 teaspoon
- Kashmiri red chilli powder: 1 teaspoon
- Mashed potatoes: 1 large
- Eggs: 1 for marination, 1 for coating
- Bread crumbs
- Salt
- Vegetable oil
Recipe:
- Marinate the meat with the chopped vegetables, ginger and garlic paste and dry spices and leave it in the freezer preferably overnight or at least for 10-minutes
- Add mashed potatoes, egg, salt and knead well
- Give cutlet-shapes, coat in egg and then in bread crumbs and deep fry on low to medium heat until golden brown
Tip:
- All the pork juices while grilling can be reused while making any dish (practically any) and can be stored in a glass container in the freezer for up to 2-3 days
