If you’re a fan of Pork and looking for a tasty snack to enjoy while watching the Indian Premier League (IPL), these recipes are a great option from Indian-style street food inspired Naan Pizza to pork chorizo sausages in a tangy hot goan curry. Here’s a simple recipe to make at home to enjoy with your family and friends.
INDIAN-STYLE STREET FOOD INSPIRED ‘NAAN-PIZZA’ WITH PORK PEPPERONI SALAMI IN BUTTER MASALA
INGREDIENTS:
250-350g Meisterwurst Pork Pepperoni Salami— Slice Rounds cut into half
100 g Mixed Red &Green Bell Peppers—slivers
1 large red Onion—finely sliced
5-6 small / mini Garlic-Coriander Naans (Indian Flatbreads)—readily available
8 tbsp Bottled / Packaged Ready Made Butter Masala Sauce—Chicken or Paneer—available online in supermarkets
150 g Mozzarella Cheese—grated
½ cup Coriander (Cilantro) – finely chopped
1 cup Indian Raita (Chilled Yogurt)
Olive Oil
Salt to taste
For the Yoghurt Raita –
1 Cup Fresh Yoghurt /Curd or Dah
½ Onion—finely chopped
½ Cup Cucumber—peeled & finely chopped
1-2 Green Chillies—deseeded & chopped tiny
2 tbsp Fresh Coriander/Cilantro—finely chopped
½ tbsp Cumin Powder—optional
Salt to Taste
Method-
Preheat the Oven to Grill on medium—line a baking tray with aluminum foil—place the
Pork Pepperoni Salami Slice Rounds that are halved, on- ions & bell peppers—drizzle with Olive oil
Grill for about 12-13 mins or until all items are cooked
Take out the readymade naans (Indian Flat- breads) from their packaging—spoon & spread
the bottled / packaged ready made Butter Masala
Sauce onto each naan generously—place on a separate baking tray
Portion the cooked mix of Pepperoni Salami, on- ions & peppers onto the
naans—spread the Mozzarella shreds over each naan
Put the topped up naans back into the oven & grill for another 6-8 mins or until the
cheese is melted & the naans are golden & crisp around the edges
Remove from the grill & cool so that it becomes easy to handle
Drizzle with the chilled & refreshing Raita— garnish with the chopped coriander & serve immediately
PORK CHORIZO SAUSAGES IN A TANGY-HOT GOAN CURRY”
INGREDIENTS:
1 kg Meisterwurst Pork Chorizo (mildly spiced) Sausage
links—removed from casing & chopped)
2 large Potatoes—Peeled & Cut into 1 inch cubes
4 tbsp Vegetable/Sunflower/Canola Oil
2 large Onions—Thinly Sliced
2 large Tomatoes—Finely Chopped
3 Green Chillies—
2 tbsp Coriander/Cilantro—Chopped for Garnish
For the Marinade –
½ tsp Turmeric
2 tsp Paprika
2 tbsp Ginger-Garlic Paste
½ tsp Cinnamon Powder
½ tsp Black Pepper—Coarsely Ground
1 tbsp Red Vinegar/Apple Cider Vinegar
Method-
In a large bowl place the delicately spiced chopped Pork Chorizo & add in the turmeric, paprika, cinnamon, black pepper, vinegar & 1 tbsp ginger-garlic paste—mix all the ingredients well together, so the sausages are coated nicely with the spices—set aside for about 30 mins or even overnight
Heat a large skillet or fry pan or wok, add oil & fry the potato cubes till golden brown—take out & set aside
In the same hot oil, add the onions & fry till translucent – add the tomatoes & green chillies along with the remaining ginger-garlic paste & some coriander/cilantro fry nicely till the mix is smooth & pulpy
Add salt to taste & some stock or hot water, stirring well & bring the curry mix to a boil—
Now add in the chopped Chorizo sausage & potato cubes & cover & cook on low heat for
abt 15-20 mins—if you want it saucier, add extra stock or water
Turn off the heat & serve piping hot with ‘ghee’ (clarified butter) rice, or Indian ’pau’’ which are best ‘fresh-from-the-baker’ bread rolls
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