Before anything, I’d like to declare that Chinita’s in Bangalore serves the best Mexican food. As it is there’s severe dearth of cuisine in ur country, let alone the good kind (I’m not going to say authentic because I’ve never been to Mexico and eaten there). And please excuse me Taco Bell doesn’t count (their quesadilla isn’t the worst thing in the world though).
Chilli Pork with a Sticky, Spicy, and Salty Sauce
There’s something devilishly good about licking the remains of a heavenly chilli pork off your fingers. I had made some a few months ago when I discovered my second love – the pork vendor at INA. There used to be one online vendor who sold pork meat in Gurgaon and that wasn’t even good meat. But the INA market in Delhi is where all the action is. I was kicking myself for not having been there in my almost 4 year stay in Gurgaon. Better late than never, I guess. This was my second visit and I went to the same vendor I did the last time. His was the only shop that was always crowded. He didn’t have time to swat the flies of the meat, unlike the neighbour vendors who looked at his customers longingly.
Also called Bafat Pork and Dukra Maas.
A friend/colleague from my Bangalore Zomato days moved into my flat a month ago. We share a common love for pork. The Mangalore style in particular. Thankfully his mum sent him her recipe for Dukra Maas and we managed to find some pork here in Gurgaon (no not those dirty pigs running around the city!).
This was my first time cooking pork. I did cook it a tad more than I would’ve liked it. Lesson learnt. Although, it tasted fairly good. To go with it, I made an onion and mustard sauce and a side of rosemary potato and beans.
Ingredients for marinade:
Boneless pork chops – 2
Ginger garlic paste – 1 tsp
Honey – 1 tbsp
Pepper – 1 tsp
Salt to taste
Mix above ingredients and marinate pork for a couple of hours.
Ingredients for sauce:
Onions – 1 large finely chopped
Chicken bouillon cube – 1
Paprika – 1 tsp
Mustard sauce – 1 tbsp
Cream – 1 tbsp
Salt to taste
1. Heat a tbsp of olive oil in a nonstick pan and place the marinated pork chops.
2. Let it cook for 3 – 4 mins on each side as opposed to 5 – 6 like I did.
3. Take them off heat once done, keep aside and cover them.
4. In the same pan you will see some of the fat from the pork. Add the onions and saute till translucent.
5. Add the bouillon cube and 2 cups of water.
6. Add mustard and let the mixture simmer for 5 mins.
7. Add paprika, salt and cream, and turn off heat.
You can serve the pork chops with the sauce along with any vegetables on the side of your choice. I had beans and potato roasted with some rosemary.