Skip to main content

Featured

MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
Post a Comment
Read more
Labels

Ginger pork

 


Tender Slices of Pork cooked in a Ginger - Hoisin Sauce. The Ginger gives the sauce it's mild warm heat and the Hoisin the savoury sweetness. Serve this with some simple steamed rice and sauteed vegetables.



INGREDIENTS

1/2 kg Pork (Boneless & Skinless)

2" Ginger, Julienned

1 Medium Sized Onion, Sliced

3 tbs Hoisin Sauce

2 tbs Oyster Sauce

1 tbs Soya Sauce

1 tbs Vinegar

Salt To Taste

Oil For Deep Frying

For The Marinade

1 tbs Vinegar

1 tbs Soya Sauce

1 tbs Hoisin Sauce

Juice From A 2" Piece Of Ginger

1 tsp Pepper Powder

1/4 tsp Salt

1 Egg

3-4 tbs Cornflour

Marinate Sliced Pork For 3-4 Hours

Combine All The Sauces In A Bowl


METHOD

  • Cut the pork into thin slices, wash and drain out all the water.
  • Transfer to a bowl and marinate with all the ingredients for the marinade except for the egg and cornflour.
  • Marinate for atleast 3-4 hours.
  • Just before deep frying the pork, add the egg and cornflour.
  • Deep fry the meat in batches till completely cooked and golden brown on the outside.
  • Heat 2 tbs oil in a wok and fry the ginger till aromatic.
  • Add the sliced onion and fry till translucent.
  • Now add the fried pork and fry for a minute or two.
  • Add the sauces and the Vinegar and mix well.
  • Pour in 1/4th cup of water and bring to a boil.
  • Continue to cook until the water has evaporated and the sauce has coated the meat well.
  • Check for seasoning.
  • Garnish with spring onions.








Labels:

Comments

Post a Comment

Popular Posts