- Dec 12, 2000
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I've never had porkchops cooked Indian-style before, and I'm not sure many people have. Porkchops aren't your typical Indian food. In fact, I don't think there are any Indian recipes for pork, being that most of the meat dishes in India come from Mughal aka Muslim influence.
I was actually prepping to cook up some flounder today out of a recipe I have from an Indian cookbook. Problem is I sort of live in the ghetto. Ghetto supermarkets don't have flounder. In fact, ghetto supermarkets don't have a lot of things, and what they do have you probably don't want either--but I digress (Chris Rock did a good job explaining this in one of his skits.)
So I was buying porkchops for a recipe I was gonna try out tomorrow, but seeing as I had some extra I decided to experiment with one tonight--using stuff from the fish recipe but adjusting it for a porkchop. So after cutting the fat off I rubbed on some garam masala (crushed cumin, cardamom, cloves, cinnamon, nutmeg, salt, pepper, caraway, mace, etc.), turmeric paste, crushed cayenne pepper, and just a bit of paprika--rubbed the mix on both sides. Then I dipped it lightly in some whisked egg yolk, and then coated it with an Indian-style pakora/breadcrumb mix (with some cilantro thrown in as well.)
Next I proceeded to fry the fscker...normally you wouldn't cook a porkchop in oil because it cooks well in its own fat, but without hot oil all the stuff would have come out. I didn't want it too oily either, so I cooked it in oil first, pakora style, for 3-5 minutes, and then I broiled it for another 10, letting excess oil drip down into the pan.
It came out looking pretty good, but it looked a little naked. I wish I would've had some coconut chutney, but alas, I have none. I made do with some sweet 'imlii' chutney and it actually worked quite well! I ate it with rice and some Indian veggies. Tasted mighty good! Not sure if Indians eat pork nowadays but it can definately work!
I was actually prepping to cook up some flounder today out of a recipe I have from an Indian cookbook. Problem is I sort of live in the ghetto. Ghetto supermarkets don't have flounder. In fact, ghetto supermarkets don't have a lot of things, and what they do have you probably don't want either--but I digress (Chris Rock did a good job explaining this in one of his skits.)
So I was buying porkchops for a recipe I was gonna try out tomorrow, but seeing as I had some extra I decided to experiment with one tonight--using stuff from the fish recipe but adjusting it for a porkchop. So after cutting the fat off I rubbed on some garam masala (crushed cumin, cardamom, cloves, cinnamon, nutmeg, salt, pepper, caraway, mace, etc.), turmeric paste, crushed cayenne pepper, and just a bit of paprika--rubbed the mix on both sides. Then I dipped it lightly in some whisked egg yolk, and then coated it with an Indian-style pakora/breadcrumb mix (with some cilantro thrown in as well.)
Next I proceeded to fry the fscker...normally you wouldn't cook a porkchop in oil because it cooks well in its own fat, but without hot oil all the stuff would have come out. I didn't want it too oily either, so I cooked it in oil first, pakora style, for 3-5 minutes, and then I broiled it for another 10, letting excess oil drip down into the pan.
It came out looking pretty good, but it looked a little naked. I wish I would've had some coconut chutney, but alas, I have none. I made do with some sweet 'imlii' chutney and it actually worked quite well! I ate it with rice and some Indian veggies. Tasted mighty good! Not sure if Indians eat pork nowadays but it can definately work!
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