I still don’t have enough time to make proper posts, but I still have to cook most days and sometimes remember to snap a picture every now and then.
Two pounds of stewing pork had been biding its time in the freezer for quite some time, while a pot of Greek yogurt, almost forgotten, was sitting in the fridge. The possibility to combine them in an interesting way occurred to me.
I made a marinade out of yogurt, a dash of oil, tomato paste, sweet chili sauce, Worcestershire sauce and mango chutney. The ‘fusion’ part of the recipe lies in the seasoning; onion powder, garlic powder, smoked paprika, chili powder, cumin, turmeric, black pepper, white pepper a hint of dried ginger and quite a lot if Sichuan pepper – a new acquaintance. Evidently, that mix can be traced to both India, Texas and China (and a couple of other cuisines surely).
Pork chunks went in the marinade for a couple of hours, then fished out and scraped off a bit, to be cut into smaller pieces and browned in a pan. Next, the meat was transfered to a pot and salt and enough marinade to cover it was added. After around four hours of simmering, intermingled with adding of more yogurt and fat-skimming, the pork was falling apart and the yogurt almost solid. A splash of cream to smoothen the whole thing a bit, and dinner was served. Rice is probably nice on the side, but I enjoyed it just as well on its own.