Pork Rezala and I am going with this name only knowing the fact that traditionalists can bash me. Can pork at all be used while making Rezala? What do you think? I was in dilemma before writing this blog post. After all, I am talking about quintessential rezala! I was planning to use some other name initially however, I decided to use the word rezala, where I have used pork belly.
Is it wise to share the recipe of pork rezala?
A few days back a friend asked whether I plan to write the recipe of pork dishes I am cooking as part of direct from Debjanir Rannaghar, my stint as a home chef. When I asked why specifically the pork dishes, she told me that these recipes are not readily available. It is easy to find Bengali, Mughlai, and Indian recipes of Mutton or chicken. However, when it comes to the pork recipes, we are only available with South Indian recipes, Goan recipes, or Anglo-Indian recipes but not Bengali recipes or Mughlai influenced recipes. She again told me whether it is wise to share the recipes as these may be used by other home chefs without giving me due credit.
However, I told her that I am a recipe writer first and then a home chef. If people are following my recipes it means they are reading my blog. They may or may not be saying that they are using my recipes but they have no other option but to open my blog to get the recipe. Hence, I will be posting the recipes either today or tomorrow. At the end of the day if not directly but indirectly they have to come to Debjanir Rannaghar.
Direct From Debjanir Rannaghar!
Those who don’t know I have started a specialized service through which I cook a specialized meal in Kolkata as a home chef. I have started this during the lockdown. Coming back to the pork delicacies, I have seen the pork dishes I am cooking as part of this venture are well appreciated so far. Be it Pork Rezala or Kacha the Pork or Gota Moshlar Pork and also Niramish Pork, all the dishes were loved by the patrons. One reason for the appreciation I understand is the comforting nature of the curries. All these dishes are popular with Mutton and chicken yet pork versions are comparatively new.
Signature pork recipes! Nah!
I would not say those are my signature recipes as I am influenced by others. I discuss pork recipes quite regularly with Subhashree from hungry cat kitchen and Poorna Banerjee from Presented by P and also with Rhea Mitra Dalal from Euforhea, Madhushree from Pikturenama, and also with Tanushree from Fork tales. All of them are known for their cooking skills are creating dishes matching with Indian palate for years. All of them influence me a lot.
Pork Rezala! How much fusion is okay?
It is okay if the dish is as good as the traditional version or better. With pork, there is a good thing that for most of the dishes we are creating these days recipes are not available easily. I will not be surprised to see a completely different version of Pork rezala. It is just that the recent trend of “I want Pork” is giving the food writers, recipe curators, and home chefs, and also professional chefs to work more with pork.
Why I named 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!
From the beginning I was clear about one thing; I will be using pork belly in this to get the perfect texture. The famous mutton rezala is all about the subtle gravy and super soft mutton piece with a layer of fat. Only pork belly would give me that texture and hence, my choice of meat portion was sorted. I would love to try rezala cooked with other parts of pork though yet my version will only have the belly.
Next comes the marination. There are two things to consider, actually a few things to consider, first of all, Rezala does not call for ample of spices, it is a delicate preparation where the flavors are on the lighter side. Considering this the recipe does not call for a lot of spices for marination.
Here comes the next point. Pork needs a special type of marination to avoid any smell which is not the case with mutton. Yet, you cannot overdo with the spices.
Last but not the least, when pork belly is used, it calls for special treatment. It has to be tender after cooking yet in shape. Also, 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 the 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!
Pork Rezala
Author: Debjani Chatterjee
Nutrition Information
- Serves: 8 people
- Serving size: 200g
- Calories: 759
- Fat: 45.6g
- Saturated fat: 17.9g
- Carbohydrates: 15.2g
- Sugar: 7.4g
- Sodium: 2377mg
- Fiber: 2.9g
- Protein: 61.9g
- Cholesterol: 156mg
Recipe type: Pork
Cuisine: Indian
Prep time:
Cook time:
Total time:
My Pork Rezala recipe is a bit different from the recipe of Chicken or Mutton Rezala. I have created the recipe keeping in mind the texture and nature of the meat used.
Ingredients
- Pork Belly (without skin): 1 Kg (cut into 20 pieces)
Marination
- Vinegar: 3 Tbsp.
- Garlic Paste: 1 Tbsp.
- Green Chili Paste: 1 Tsp.
- Salt: ½ Tsp.
Other:
- Onion: 6
- Ginger Paste: 1.5 Tbsp.
- Garlic Paste: 1 Tbsp.
- Green Chili Paste: 1 Tbsp.
- Hung Curd: 200g
- White Pepper Powder: 1 Tsp.
- Sugar: 2 Tsp.
- Salt: to taste
- Keora Water: 1 Tsp.
- Cashew Nut: 20g
- Melon Seed: 1.5 Tbsp.
- Poppy Seed: 1.5 Tbsp
- Phul Makhana: 20
- Cardamom Powder: ½ Tsp.
- Milk: 1 Cup
- Kesar: a Few strings
- White Oil: 200ml (will be used for onion frying and then 1 Tbsp. from the remaining will be used in cooking)
- Ghee: 2 Tbsp.
Tempering:
- Dry Red Chili: 10
- Black Pepper: 2 Tsp.
Instructions
Marination:
- Wash and pat dry 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 also Salt for at least 24 hours. Keep the marinated meat in the fridge. The more you give time is better. I at times cook the meat three days after marination.
- Keep the meat out from the fridge for 30 minutes before cooking.
Preparatory work:
- Slice 4 onion.
- Heat oil in a pan and fry the onion in small batches until those are brown and crisp.
- Tbsp. 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 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 chunk without the marination liquid from the fat side.
- Keep the flame low.
- Brwon the Pork belly chunks from the fat side.
- It will take 4-5 minutes 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 Tbsp. fat in the pan used for browning the pork.
- Add 1 Tbsp. oil used for frying the onion and also 1 Tbsp. 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 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 and beaten curd and mix thoroughly.
- Cook on 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 Tsp. 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 rich.
Pork Recipes from Debjanir Rannaghar!
- Bashi Pork Kosha (Also known as Kosha Pork)
- Pork Jhol (also known as Bengali Pork Curry with Aloo!)
- Pandi Curry (also known as Coorgi Pork a.k.a. Kodava style pork)
- Bacon Jam (also known as Bacon and bourbon relish)
Have you tried the Pork Rezala recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here’s the Oink Rezala Pin for your Pinterest Board!
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