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Pork Recipes

Cook some porky delights that no one can say no to

Curry, salad or fried… have it your way

Pooja Mitra | Published 21.08.22, 07:29 PM

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Love all things pork? Why not try cooking it at home? Check out five must-make recipes that are too lip-smacking not to feast on. Spicy Indian curry, Thai delight, healthy salad or crispy spring rolls — there’s something for all kinds of pork lovers.

Pork keema curry

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A spicy and aromatic pork curry cooked with aloo and teamed with some steamed rice is soul food.

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Ingredients:

  • Curry cut pork: 1 kg (70:30 meat-fat ratio)
  • Diced potatoes: 2 large
  • Finely chopped onions: 1 large and 1 medium
  • Diced tomato: 1 large
  • Ginger-garlic paste: 1.5 tablespoons
  • Green chilli paste: 1 tablespoon
  • Dry red chilli and lime juice paste: 1 tablespoon
  • Kashmiri red chilli powder: 1 tablespoon
  • Cumin-coriander powder: 1.5 tablespoons (1:1 ratio)
  • Turmeric powder: 1 tablespoon
  • Green chillis: 2-3, slit
  • Bay leaf: 1 large
  • Whole garam masala: 1 tablespoon
  • Kasuri methi: 1.5 teaspoons
  • Hung curd: 4 tablespoons
  • Salt
  • Sugar
  • Mustard oil

 Recipe:

  • Marinate pork with ginger-garlic paste, green chilli paste, ½ teaspoon Kashmiri red chilli powder, coriander-cumin powder, turmeric powder, salt, curd and mustard oil. Keep aside for at least 30 minutes.
  • Fry onions till golden brown. Make a fine paste once cool.
  • Marinate potatoes with salt and turmeric powder and fry until golden brown.
  • Heat mustard oil, add bay leaf and garam masala, saute well.
  • Add Kashmiri red chilli powder, saute for 5-7 seconds and add the red chilli paste. Cook well for 1-2 minutes.
  • Add fried onion paste and saute for a couple of minutes.
  • Add pork and mix well with the spices. Cook uncovered on medium to high flame for 5-7 minutes. Stir occasionally to avoid burning or sticking.
  • Lower the heat, cover with a lid and continue the cook for another 20-25 minutes. Once oil leaves the meat, add slit green chillis and some warm water to make the gravy.
  • Cook till the pork is 90% ready (you can also use a pressure cooker and cook till 2 whistles) and add the potatoes. Cook till the potatoes are done (1 whistle if it is pressure cooked), check seasoning and add hand-crushed kasuri methi.
  • Serve hot with rice or Indian bread of your choice.

Thai Pork Red Curry

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A quick Thai red curry with loads of pork, some mushrooms and veggies is #bliss in a bowl after a long week.

Ingredients:

  • Boneless pork: 500 gm, sliced
  • Onion: 1 large and 1 small, sliced
  • Garlic: 1 tablespoon, finely chopped
  • Galangal: 1 tablespoon, finely chopped
  • Coconut milk: 200ml
  • Thai red curry paste: 4-5 tablespoons
  • Mushrooms: 8-10, chopped
  • Italian basil: 2 leaves
  • Green chilli: 2-3, finely chopped
  • Spring onion: ½ small cup, finely chopped
  • Baby corn: 6-7, sliced
  • Broccoli: ½ small cup, diced
  • Carrots: ½ small cup, diced
  • Zucchini: ½ small cup, diced
  • French beans: ½ cup, chopped
  • Soy sauce: 1 teaspoon
  • Kaffir lime leaves: 1
  • Lemongrass: 1.5 tablespoon, chopped
  • Lime juice: 1 tablespoon
  • Black pepper powder: ½ tablespoon
  • Black peppercorns: 1 tablespoon
  • Salt
  • Sugar
  • Vegetable oil

Recipe

  • Marinate the pork with salt, sugar, lime juice and black pepper powder and set aside for 10-15 minutes.  Boil the pork and drain the stock.
  • In a frying pan, add oil and heat. Add whole black peppercorns and the Thai red curry paste. Cook for 2-3 minutes and add onions. Saute for 3-4 minutes before adding the galangal and garlic. Saute for another 4-5 minutes.
  • Add finely chopped green chillis and the vegetables — baby corn, broccoli, carrots, zucchini and French beans. Mix well and cook for 5-6 minutes.
  • Add coconut milk and mix the ingredients together.
  • Add the pork and mushrooms. Saute for 3-4 minutes and cover. Cook for 7-10 minutes on low to medium flame. Add some pork stock at this stage.
  • Uncover the lid and add basil leaves, lime leaves, lemon grass, spring onions, soy sauce, salt and sugar. Check seasoning and cook for 2 minutes.
  • Remove the lemongrass and serve piping hot.

Spicy pork ribs

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Who said you have to head to a restaurant for some sumptuous pork ribs? Check out this recipe, pour yourself some wine and groove into the weekend.

Ingredients:

  • Pork ribs: 500 gm
  • Garlic: 1 tablespoon, grated
  • Ginger: 1 tablespoon, crushed
  • Lime juice: 1.5 and ½ tablespoon
  • Black pepper powder: 1 tablespoon
  • Red dry chilli- green chilli- honey paste: 3 tablespoons (1:1:2 ratio)
  • Lemon zest: ½ teaspoon
  • Cinnamon powder: ½ teaspoon
  • Melted butter: 200 gm
  • Salt
  • Brown sugar

Recipe

  • Marinate the pork ribs with ginger and garlic, lime juice, black pepper powder, red chilli paste, cinnamon powder, salt and brown sugar. Keep aside for at least 15-20 minutes.
  • If using the microwave, preheat for 15 minutes at 180°C. Grease the baking tray and place the ribs. Top with some melted butter. Cook at 180°C for 30-45 minutes, checking every now and then.
  • If using the gas oven, heat some butter in a nonstick frying. Place the ribs, cover and cook on low to medium heat for 30-45 minutes, checking at intervals.
  • Don’t forget to add some pork stock or butter to stop the ribs from burning.
  • Take the ribs in a mixing bowl once ready, add lemon zest and give it a good shake. Serve hot.

Green papaya and pork salad

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Want to eat pork and eat healthy too? Here’s a salad that fulfils your wish.

Ingredients

  • Boneless pork: 300 gm
  • Ginger-garlic juice: 1 teaspoon
  • Lime juice for marination: 1 teaspoon
  • Lime juice for salad dressing: 1 tablespoon
  • Black pepper powder: 1 tablespoon
  • Green papaya: 1 large cup, grated
  • Onion: 1 large, finely chopped
  • Tomato: 1 large, finely chopped
  • Green chillis: 2, finely chopped
  • English cucumber: 1 large, finely chopped
  • Garlic: 2 cloves, finely chopped
  • Sun-dried tomatoes: 7-8
  • Green olives: 5-6
  • Jalapeno- 6-8
  • Chilli oil: 2 tablespoons
  • Olive oil for salad: 1 tablespoon
  • Olive oil for papaya and pork: 1 teaspoon + 2 tablespoon
  • Rock salt

Recipe

  • Marinate pork with ginger-garlic juice, salt and lime juice. Keep aside for 10 minutes. Boil for 10-15 minutes or until they are ready to eat and drain the pork stock.
  • Add 2 tablespoons olive oil in a frying pan and add the chopped garlic. Saute till golden brown; fry the pork for 3-5 minutes.
  • Cut the pork pieces into thin strips.
  • Take 1 teaspoon olive oil in the same pan and add the grated papaya. Cook for 3-5 minutes and turn off the heat.
  • Add all the ingredients in a mixing bowl and assemble.
  • Check seasoning and serve.

Tip: You can batch cook this salad and store for up to 2-3 days. Don’t add salt if you are storing it for later.

Pork spring rolls

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Spring some pork spring rolls on fam or pals. Perfect for adda. #weekendsorted

Ingredients

  • Pork keema: 400 gm
  • Bay leaf: 1 large
  • Whole onion: 1 small
  • Whole garlic: 2 pods
  • Onion-ginger-garlic paste: 1 tablespoon
  • Tomato paste: 1 tablespoon
  • Green chilli paste: 1 tablespoon
  • Red chilli paste: 1 tablespoon
  • Lime juice: 1 tablespoon
  • Black pepper powder: 1 teaspoon
  • Dry roasted coriander powder: 1 teaspoon
  • Finely chopped green chilli: 2
  • Finely chopped shallots: 1 small cup
  • Store bought spring roll sheets: 7-8
  • Salt
  • Sugar
  • Vegetable oil
  • Chaat masala

Recipe

  • Boil the pork with one bay leaf, whole onion and whole garlic pods till 2-3 whistles or until the pork is completely cooked.
  • Drain the water (and store it for later use). Cool the keema and make a quick paste by adding the pork, whole onion and garlic pods in a blender. Don’t forget to remove the bay leaf.
  • Add 2-3 tablespoons of vegetable oil in a frying pan. Add the onion-ginger-garlic paste and saute for 3-4 minutes. Add the tomato paste, green chilli paste and red chilli paste. Mix well and saute for around 5-7 minutes.Add the pork and mix.
  • Add the coriander powder, black pepper powder, lime juice, salt and sugar as per taste and cook for another 7-10 minutes.
  • Soak any remaining water residual from the pork.
  • Cool the pork, add shallots and green chilli, and check seasoning.
  • Take one spring roll sheet each, add filling and seal well with some water on the fingertips.
  • Deep fry until golden brown and serve hot. Don’t forget to sprinkle some chaat masala on the top.
Last updated on 21.08.22, 07:29 PM
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