Ingredients1 Kg. Pork (Boneless) cubed as desired and washed
1 Kg. Onions Sliced Finely
5 – 6 Tblsp oil
9 - 10 Slit Green Chillies
1 Pod Garlic Chopped
2 inches Ginger Chopped
Salt to taste

For Vindaloo Paste : (grind very fine)
Method 1/4 Cup Water
1/2 Cup Vinegar
17 Kashmir Red Chillies
2 Tsp Cummin Seeds
11/2 Tsp Coriander Seeds
2 inches Cinnamon
12 – 14 Pepper Corns
4 Cloves
1 Pod Garlic, Chopped
11/2 inch ginger, chopped

Method

1. Apply the ground masala to the pork pieces and set aside for 4 – 5 Hours to marinate or more if possible. The more, better.
2. Heat oil add onions and salt to taste and fry till the onions and cooked, translucent and about to turn brown.
3. Add ginger, garlic & chillies and fry for one minute. Add pork with all the marinate and fry stirring continuously.
4. Cover and cook stirring occasionally, as the pork should not stick to the bottom of the vessel.
5. If necessary, add 1/4 cup of water. Usually it is not required as pork meat leaves it own soup while cooking.
6. It tastes best when made a day or two before and improves with time older it gets. It has an refrigerator life of one week.
7. Taste best when hot and served with simple bread or pulao of your choice.

Ingredients

1 Kg. Pork (Medium or Less Fat) Cubed as desired, cleant, washed & strained
1/2 Kg Onions, diced finely
12 Green Chillies slit
2 Pods Garlic, Chopped
4 inches Ginger, Chopped
1/2 cup of Tamarind Pulp (Thick)
1/4 cup of Vinegar
11/2 inch Cinnamon, 7-8 Peppercorns, 4 Cloves (Pounded Coarsely)
4 Tej Patta
Salt to taste

To be dry ground:

5 – 6 Cloves
2 Inches Cinnamon
7-8 Peppercorns
1 Tsp Turmeric Powder
11/2 Tsp Cummin Seeds
1 Tblsp Coriander Seeds
8 Madras Chillies
12 Kashmir Chillies

Method

1. Mix all the ingredients mentioned including the masala and salt with the pork.
2. Cover and cook till it boils and pork pieces leave water.
3. Check for salt and vinegar. If needed.
4. Stir occasionally to prevent the pork sticking to the bottom of the vessel.
5. Cover and lower the gas to medium or a little less than medium and cook till the pork meat pieces are tender.
6. It tastes best when made a day or before eating.
7. For storing in the refrigerator, heat thoroughly stirring the meat to the heat.
8. Then cool it totally and store in the refrigerator.
9. Remove as much quantity required, heat and serve.

Ingredients

Udon noodle (get it in any Asian store) about 18 oz of 4 servings
4 Tbs of Jajang*
4 oz of chopped pork meat
2 onions
4 oz of cabbage
1/4 of cucumber
2 Tbs of chopped garlic
2 Tbs of chopped ginger
2 tsp of sugar, oil.

For Starch water:
2 Tbs of starch
2 Tbs of water
*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can’t miss it. Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.

Method

1. On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes. (don’t burn it!)
2. Chop pork meat, and cut cabbage and onion into 1/3 inch cubes.
3. Boil udon noodle for about 4-5 minutes and drain water.
4. On a skillet, stir fry garlic and ginger with oil. Stir in chopped pork meat and keep cooking.
5. When pork is cooked, stir in onion and cabbage.
6. When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar. Keep cooking until water boils vigorously.… ^^;
7. Pour in starch water and feel the mixture becoming thick and heavy.
8. In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.

Ingredients

25 oz of soft tofu for soup
4 oz of pork meat
8 oz of kimchi
5 clams (clam juice if you don’t have clams)
1 green onion

Meat seasoning:
1 tsp of salt
1/2 tsp of chopped garlic
1/2 tsp of sesame seed oil
ground black pepper.

Soup Seasoning:
2 Tbs of ground red pepper
1 Tbs of soy sauce for soup
1 tsp of salt
1 tsp of chopped garlic
ground black pepper

Method

1. Clean clams.
2. Cut pork into small and thin pieces, add meat seasoning and mix.
3. Chop kimchi.
4. Heat a pot over high heat, coat it with oil, and stir in pork and kimchi.
5. Reduce heat to medium, and add 1/2 cups of water.
6. Add clams, tofu and place soup seasoning on top of tofu.
7. Over medium low heat, boil the soup for 45 minutes.
8. Add salt for taste, if desirable. Add green onion at the end.

Ingredients

4 pork loin cutlets about 1/2inches thick
Salt & pepper to season
1 cup of flour
1 cup of Japanese dried bread crumbs (Panko)
1 egg, lightly beaten
Bamboo skewers (optional)

For Tontaksu Dip:
1/4 cup tomato sauce
1/8 cup Worcestershire sauce
2 tbs soy sauce
2 tbs white wine

Method for Dip:
Mix all ingredients in a saucepan,
Bring to boil then let cool.
To Prepare:

1. To prevent the meat from shrinking or curling, make several short vertical cuts at the edge of the meat where the meat and fat meet together
2. Pound with a meat tenderizer
3. Sprinkle with salt and pepper on both sides
4. Dip each pork cutlet into the flour, then the egg and then coat with the panko bread crumbs
5. Press the breadcrumbs lightly into the meat
6. Lay the breaded cutlets in a single layer and refrigerate for a half an hour so the coating adheres well
7. Heat enough oil to cover the meat (about 330 degrees)
8. Slide 1-2 pieces of breaded pork and fry until the underside turns golden brown, then turn over
9. Do not fry too many pieces together at one time
10. Drain on a rack or paper towels.
11. Cut the fried cutlet into 3/4″ strips and serve on top or next to of a bed of well-drained shredded cabbage

To prepare skewers (optional):

1. Cut pork into even sized thin narrow strips
2. Insert meat onto bamboo skewers
3. Coat and fry as above

Ingredients

1 tablespoon of Butter
1 pound of Parsnips, thinly sliced
1 pound of Apples, peeled/cored/sliced
1 chopped onion
2 teaspoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1/2 teaspoon of cardamom seeds
1 large crushed garlic clove
1 and 1/4 litre stock of beef or chicken
150 ml of Cream
Salt and pepper
Chopped chives or parsley

Method

1. Heat the butter, and when foaming, add the parsnips, apples, and onions.
2. Soften them but do not let color.
3. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
4. Pour in the stock slowly, stirring until well mixed.
5. Cover and simmer gently for half an hour, or until the parsnips are quite soft.
6. Taste for seasoning.
7. Strain or liquidize, and if too thick, dilute with a little stock or water.
8. Add the cream and reheat, but do not let boil.
9. Serve garnished with chopped chives or parsley.

Ingredients

4 dz. corn husks
1 lb. pork lard
2 tsp. salt
2 tbsp. chili powder
3 lbs. masa
5 tbsp. water

For Mixture

2 lbs. ground pork
2 medium onions, minced
2 cloves garlic, crushed
Chili powder to taste
1 tsp. mashed comino seed (cumin)
6 tbsp. raisins, finely chopped
1 cup water
1 tbs. lard
2 tbsp. chili powder

Method for Filling

1. Fry meat in hot fat, adding onion, garlic, chili powder, comino seed and raisins.
2. Add one cup water & let simmer until the meat is done & liquid has been absorbed.

1. Soak corn husks in water 1 day before using.
2. Work lard, chili powder, salt into masa.
3. Add water & knead with hands until smooth.
4. Using the back of a spoon, spread mixture thinly & evenly on the inside of husk, covering about half.
5. Place 1 tbsp. of mixture on masa covered portion of husk, spreading thinly.
6. Lap one side of husk over the other folding under the portion of the husk which does not contain the masa.
7. Place tamales, pyramid fashion, on  shallow steaming rack in the bottom of a large cooker.
8. Add 1 tbsp. lard & 2 tbsp. chili powder to one quart of water and pour over tamales.
9. Cover with additional husks and steam for 4- 5 hours.
10. When masa is done, it will pull away from the husks when unfolded.