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Taste the Love. Love the Taste.

Home » Pork Sambhari

June 16, 2017 By Perzen PATEL

Pork Sambhari

Recipe contributed by: Subhasree Basu
Subhasree is a media professional who turned into a foodpreneur because she simply loves good food. She is the owner of Hungry Cat Kitchen and has carved a niche for herself in Mumbai for her signature pork dishes.

Parsi Style Sambhari Pork Chops

P for Pork Sambhari by Subhasree Basu

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This dish TOTALLY doesn’t exist. But since I dream of pork morning, noon and night I just made it up and it tastes delish, so here we are!

When my friend-cum-business-partner Perzen asked me to pick an alphabet for the AtoZ of Parsi Food Challenge I went completely blank. I have never cooked Parsi, not seriously in my life. But I was pretty sure I wanted to make a pork dish and that’s when lightning struck. How can I best combine the two.. Pork and Parsi?

Growing up in Calcutta, the word sambhar was only associated with the lipsmacking sour dal accompanying dosas. But after I started cooking by myself in Mumbai I realized that sambhar is a generic term for a powder made of mixed spices. And then I discovered the Parsi sambhar masala about a decade later. This masala, available commercially in some shops in Mumbai is fragrant with sharp notes of garam masala.

Parsi Style Sambhari Pork Chops

Sambhari Pork Chops, Puri & Chettinad style Pork

Following is my take on a pork rib recipe with Parsi sambhar. Eat it as an appetizer or with potato mash or a salad. You can also add a portion of cashew rice or coconut rice to make a complete meal of it.

So go ahead and cook this super easy dish at home and enthrall your guests. It has some serious punch and a whole lot of familiar flavors but it will also leave everyone guessing what went into it!

Bawi Bride’s Note:
If Parsi Sambhar masala is commercially not available near you, you can make it at home too using this awesome recipe from a fellow blogger, Cheeky Chilli who has done a lovely post analysing what goes into it and how it is different from all our other masala’s.

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Pork Sambhari

Course International Favourites Bawa-fied
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 3 people
Author Subhasree Basu

Ingredients

  • 6 medium sized pork ribs/chops
  • 1 tbsp ginger-garlic paste
  • 1 tsp whole cumin
  • 1 tsp white sesame seeds
  • 2 dry Kashmiri chillies
  • 1 tsp black pepper
  • 2 fat cloves garlic, peeled, whole
  • 1 sprig curry leaves, mature leaves preferably
  • 2 -3 tablespoon tamarind pulp, depending on taste
  • 1 tbsp brown sugar
  • 1 tbsp oil
  • 2 tsp Parsi Sambhar Masala
  • Salt to taste

Instructions

  • Wash and pat dry the pork ribs.
  • Apply salt and fry in a tsp of oil till both sides are slightly browned.
  • Pressure cook with a cup of water and ginger-garlic paste for about 20 mins (put it on simmer after 2 whistles). Depending on your meat-to-fat ratio the cooking time may differ. Cook till it is of the consistency you like. Let it cool on its own before you open the lid of the cooker.
  • Separately dry roast the cumin, sesame seeds, chillies, pepper, whole garlic cloves and curry leaves in a frying pan making sure they don’t burn.
  • Cool slightly, then grind it to a paste with the tamarind pulp, sugar and Parsi sambhar masala. Add a little water to make it saucy.
  • Add the ribs along with the stock from the cooker into a frying pan, add the masala paste and cook on high heat till the sauce is thick & sticky, about 3 mins.
  • Garnish with fried curry leaves if you want.

This post is part of my ongoing series on the blog, the A to Z of Parsi Food which has been curated in collaboration with Parsi food enthusiasts globally. For more interesting recipes follow the hashtag #AtoZChallenge mentioned below.

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Filed Under: AtoZofParsiFood, International Favourites Bawa-fied, Meaty Treats, Recipe Index Tagged With: AtoZChallenge, pork, ribs, sambhar

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