Pork Rezala -here's a pork-based interpretation of the renowned Rezala recipe. Although a Mughlai dish with pork may seem unusual, by using a similar gravy and spices, you can create a delightful Rezala with pork as well. Here's the recipe for you.
I acknowledge that traditionalists may criticize the use of pork in preparing a dish typically associated with a different meat. However, I decided to proceed with using pork belly and calling it "Pork Rezala," recognizing the unconventional nature of this choice. I was initially unsure about this decision, but ultimately opted to embrace the term "rezala" despite the unorthodox ingredient.
Jump to:
- Is it wise to share the recipe for pork rezala?
- Direct From Debjanir Rannaghar!
- Signature pork recipes! Nah!
- Pork Rezala! How much fusion is okay?
- Why did I name it Oink Rezala?
- Pork Rezala, notes from Debjanir Rannaghar!
- No family talks? Is it the new normal?
- Here is how I cook Pork Rezala at Debjanir Rannaghar!
- Recipe Card
- Similar Pork Recipes from Debjanir Rannaghar!
- Pairing
- Have you tried the Pork Rezala recipe from Debjanir Rannaghar!
- Here's the Oink Rezala Pin for your Pinterest Board!
Is it wise to share the recipe for pork rezala?
Recently, a friend asked me if I plan to share the pork dish recipes I'm cooking as part of my home chef stint on my blog, Debjanir Rannaghar. When I inquired why the pork dishes specifically, he explained that these recipes are not easily accessible. It's simple to find Bengali, Mughlai, and Indian recipes for mutton or chicken, but when it comes to pork, the available options are limited to South Indian, Goan, or Anglo-Indian recipes, with a lack of Bengali or Mughlai-influenced pork recipes. My friend then questioned whether it was wise to share the recipes, as other home chefs might use them without properly crediting me.
Direct From Debjanir Rannaghar!
However, I informed my friend that I'm a recipe writer first and a home chef second. If people are following my recipes, it means they are visiting my blog. They may or may not acknowledge that they're using my recipes, but they have no choice but to access my blog to obtain the recipes. Therefore, I will be posting the pork dish recipes either today or tomorrow. At the end of the day, if not directly but indirectly, they have to come to Debjanir Rannaghar.
Signature pork recipes! Nah!
During the lockdown, I started a specialized home chef service where I cook unique meals in Kolkata. The pork dishes I prepare for this service have been well-received so far. Dishes like Pork Rezala, Kacha Aam diye Pork, Gota Moshlar Pork, and Niramish Pork have been enjoyed by my patrons. I believe the comforting nature of the curries is one reason for this positive response, as pork versions of these popular dishes are relatively new.
Pork Rezala! How much fusion is okay?
While I wouldn't consider these my signature recipes, I am influenced by the expertise of others. I regularly discuss pork recipes with culinary professionals such as Subhashree from Hungry Cat Kitchen, Poorna Banerjee from Presented by P, Rhea Mitra Dalal from Euforhea, Madhushree from Pikturenama, and Tanushree from Fork Tales. These individuals are known for their cooking skills and their ability to create dishes that cater to the Indian palate, and they have significantly influenced my own culinary approach.
The traditional version of the dish doesn't have to be the same. In fact, for many pork-based dishes we're creating nowadays, recipes are not readily available. It wouldn't be surprising to see a completely different take on Pork Rezala. The recent surge in demand for pork dishes is encouraging food professionals, from writers to chefs, to experiment more with pork-based recipes.
Why did I name it Oink Rezala?
Well, the name sounds fun, and that is all. I would have called it Pork Rezala, and there will be no change in taste. Whatever name you use for marinated pork belly, which is then cooked for hours, it will taste good.
Pork Rezala, notes from Debjanir Rannaghar!
I chose to use pork belly in this recipe to achieve the perfect texture. The famous mutton rezala is all about the subtle gravy and super soft mutton with a layer of fat. Pork belly would give me that desired texture, so that's what I decided to use. However, I would be interested in trying Rezala made with other pork cuts as well.
When it comes to marination, there are a few things to consider. Rezala is a delicate dish, so it doesn't require a lot of spices. Pork also needs a specific type of marination to avoid any unwanted odor, but you can't overdo the spices.
Last but not least, when pork belly is used, it calls for special treatment. It has to be tender after cooking, yet in shape. Also, the belly is the good-looking part of oink, and that particular look is to be nurtured.
No family talks? Is it the new normal?
Well, apart from the fact that my family loves the pork rezala and that they are happy with the outcome, I do not have much to say. Not all the posts are about family banters, and not all the recipes are family recipes.
Here is how I cook Pork Rezala at Debjanir Rannaghar!
Recipe Card
Pork Rezala
Ingredients
- Pork Belly without skin: 1 Kg (cut into 20 pieces)
Marination
- 3 tablespoon Vinegar
- 1 tablespoon Garlic Paste
- 1 teaspoon Green Chili Paste
- ½ teaspoon Salt
Other:
- 6 Onion
- 1.5 tablespoon Ginger Paste
- 1 tablespoon Garlic Paste
- 1 tablespoon Green Chili Paste
- 200 g Hung Curd
- 1 teaspoon White Pepper Powder
- 2 teaspoon Sugar
- 1 teaspoon Salt to taste
- 1 teaspoon Keora Water
- 20 g Cashew Nut
- 1.5 tablespoon Melon Seed
- 1.5 tablespoon Poppy Seed
- 20 Phul Makhana
- ½ teaspoon Cardamom Powder
- 150 ml Milk
- 10 Kesar a Few strings
- 200 m White Oil will be used for onion frying and then 1 tablespoon oil from the remaining will be used in cooking
- 2 tablespoon Ghee
Tempering:
- 10 Dry Red Chili
- 20 Black Pepper
Instructions
Marination:
- Wash and pat dry the Pork belly chunks. I prefer to cut the belly instead of purchasing pieces. This gives me flexibility with the ideal size.
- I prefer 50g each piece.
- Marinate the pork with Vinegar, Garlic Paste, Green Chili Paste, and Salt for at least 24 hours. Keep the marinated meat in the fridge. The more time you give, the better. I, at times, cook the meat three days after marinating.
- Keep the meat out of the fridge for 30 minutes before cooking.
Preparatory work:
- Slice 4 onions.
- Heat oil in a pan and fry the onion in small batches until it is brown and crisp.
- 1 tablespoon oil from the oil used for frying the onion will be used in cooking. This onion-flavored oil will make the curry more flavorful.
- Boil 2 Onions for 10 minutes with normal water.
- Make a paste of the onion once at room temperature.
- Keep the water used for boiling the onion for use in the gravy if needed.
- Soak the Melon seed and Poppyseed in hot water for 10 minutes, and then make a smooth paste of both.
- Soak Kesar in lukewarm milk for 15 minutes.
Cooking the meat!
- Take a nonstick pan and heat it.
- Place 4-5 pork belly chunks without the marination liquid on the fat side.
- Keep the flame low.
- Brown the Pork belly chunks from the fat side.
- It will take 4-5 minutes for each batch to brown the pork.
- Do not turn the meat.
- The meat will release sufficient fat while browning.
- Once done, keep the fat in the pan.
- Take the browned pork along with the marinade in a pressure cooker with the vent weight on.
- Pressure cook until three whistles come out at low temperatures.
- Wait till the pressure drops to open the cooker.
- The meat must be super soft yet in shape. The cooker will have sufficient moisture within it, along with the meat.
- Meanwhile, keep 2 tablespoon of fat in the pan used for browning the pork.
- Add 1 tablespoon oil from the oil used for frying the onion, and also 1 tablespoon ghee, and heat properly.
- Fry Cashew nuts and Makhana and strain from the oil.
- Now temper the oil with Dry red chili and black pepper.
- Add boiled onion paste and cook on a low flame until the raw aroma goes.
- Do not overcook it. The onion must not be brown.
- Add Ginger and garlic paste, and also chili paste, followed by salt and sugar.
- Now add the Poppyseed and Melon seed paste and cook till the oil leaves the edges of the pan.
- At this point, add curd and mix thoroughly.
- Cook on a low flame till oil floats from the top.
- Add the meat and mix thoroughly.
- Now add the liquid remaining in the cooker and mix properly.
- Adjust salt and sugar if needed.
- Add the Milk soaked with Saffron at this point and mix it properly.
- You can add the water used for boiling the onion if there is less moisture in the pan.
- Cook for around 15 minutes or unless you reach the desired consistency.
- Add Keora water followed by ½ teaspoon of Cardamom Powder and ghee to complete the dish.
- Now add fried onion and mix with the gravy. This will make the gravy more flavorful and also richer.
- Pork Rezala is ready to serve. Serve it hot with your choice of Roti - plain roti, tandoori roti or romali roti.
Nutrition
Similar Pork Recipes from Debjanir Rannaghar!
Pairing
- Birista Pulao
- Narkel Doodh Pulao
- Bengali Basanti Pulao | Bengali Holud Pulao Recipe | Bhoger Misti Pulao
Have you tried the Pork Rezala recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests. Oh, in addition, you can tag me at @foodofdebjani.
Here's the Oink Rezala Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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