Garlic Pork

One of the things that defines a West Indian Christmas is the variety of gastronomical delights brought from our Spanish and Portuguese heritage!
The traditional parang music tells many lovely tales of "La Anuncion" and "Alegria" but none brings me closer to home than the naughty but nice " Ah want a piece ah Pork" by the calypsonian "Scrunter"



No parang party is complete without Rum, pastelles and warm "hops bread" stuffed with ham or roast pork and laced with Chow chow ( piccalilli relish) and hot pepper sauce.
Every year, my family "The Sheppy/DeSouza" clan get together on December 22nd,for an evening of Garlic Pork making, which is always accompanied by much "Ole Talk" and Grog and general good cheer. We even cook up some of the freshly marinated pork on the very night of preparation but we all agree that it reaches its finest by day three. Anything beyond that just gets a little too acidic for our liking and has to be boiled before use, it freezes well though!
Carne Vinho Da Alho (Meat Wine and Garlic) is an old Portuguese method of preserving meat in wine or wine vinegar, garlic and herbs prior to the days of refrigeration. I have been told that a carefully prepared batch, kept in an airtight container in a cool dark cupboard can achieve a vintage of over a year... I wouldn't attempt it!
This garlic pork recipe was passed on to me by my second cousin Kirk, who learned it from his Dad "Uncle Sunny" who passed on in October of this year.

I joyfully dedicate this post to the living memory of our dear Jacinto "Uncle Sunny" DeSouza

What You will Need for 1 large Jar (4-5 servings) :

1 Large Jar (typically a caterer sized Mayonnaise Jar or any large jar 3-4 Quarts), Washed with hot water and properly dried.
5-6 Lbs of pork belly and ribs cut into 2 inch cubes ( get the butcher to do this for you)
Lots of Salt (having about a cup on hand will be safe)
1 lb Large garlic peeled ( Soak in warm water for about 20 mins, they peel easier this way)
Lots of fresh fine leafed thyme stripped (about a cup of leaves)
3 liters of apple cider vinegar
1-2 liters of white vinegar for washing (get the cheapest you can)
5 Hot Scotch Bonnet Peppers (These need to be de-seeded and quartered, and will lose most of their heat in the brine)

The Prep:

Trim the rind and wash the pork and sit in a colander to drain off as much water as possible as water makes the stuff rot. Now wash with the white vinegar, drain and wash again with more white vinegar and set to drain once more.

Meanwhile (we get the kids to do this),

peel all the garlic

and strip all the leaves off the thyme stalks. Blend up the garlic with enough apple cider vinegar to make it a quite a bit runny (you may have to do this in two or three batches unless you have a really BIG blender).

Pour the garlic/vinegar puree into a large clean basin ( wash with white vinegar) and add a large handful of thyme leaves.
Now comes the really fun part, the Salmuera (salt/garlic/vinegar mix) has to be tested to balance the salt/acid ratio. This is strictly a matter of taste.
Begin by adding 1&1/2 tablespoons of salt to the mix and stirring with very clean washed in white vinegar hands, yes with the hands! This is importatant if you want to get it perfect.
Form the fingers into a "Meggie" by placing all the fingertips onto the tip of the thumb, stir into the Salmuera and insert the entire meggie as far into your mouth as it will safely go! I am not joking!

Get everyone involved but make sure all hands are washed and rinsed in white vinegar first. Have a photographer on standby for great memories.
The burning on the lips and around the mouth comes from the garlic, the sides and middle of the tongue sense the salt and the sour, the back and the tip taste the bitter and sweet.
Wait a few minutes and discuss, add another tablespoon of salt and taste test again (don't forget to wash your hands), now compare the flavors, you may need to repeat, adding more salt or vinegar until you all agree that you have the right balance.
Once you've gotten the mix right, you need to rinse the jar ( or jars, we usually do about twelve jars) with a little white vinegar.
Now put a ladelful of the salmuera into the jar and add a layer of pork and a couple pieces of hot pepper,

continue in alternating layers of salmuera, pork and pepper until you have filled the jar.
Use a wooden spoon or a chopstick to poke the stuff down and pack the jar fairly tight ensuring that there is enough liquid to completely cover the pork.
Place a piece of cling film over the mouth of the jar and put the lid on nice and tight.
Wash hands well and enjoy another rum!

Now I'll describe my favorite recipe for cooking Stewed Garlic Pork.
It's best done early in the morning as this gives the kitchen the rest of the day to ventilate!
Every time I'm about to put on a batch, I can hear my Dad saying " Now de house smellin' like Christmas!!"

You'll need:

A deep heavy bottomed pan
1 Tbs Brown Sugar
1 Cup of Sherry (more if you're like me)
A dollop of honey

Using tongs, remove as much pork as you need from the jar and set aside in a bowl.
Heat the pan and add the sugar. Just as the sugar begins to melt and caramelise, drop in the pork and smell the magic!
After a minute or two, stir around the meat and reduce heat to med. You may want to add some of the salmuera from the jar if you like other wise add some water and stew down for another 5- 10 minutes. There is a magic moment where the sauce goes almost transparent, that's the fat being rendered down. Turn off the fire and add whatever sherry you didn't drink while cooking!
Allow to rest for a few minutes and serve with "Hops bread" ( Bun with texture of a baguette) or just as it is with the fingers!


Merry Christmas All !!

Turkey Biryani

Biryani is to India as Pelau is to The West Indies!
The main difference between the two is that the rice is cooked separately for biryani.
The biryani is also a much more aromatic and exciting experience of delicate and explosive flavors derived from the many spices used in this traditional Indian Dish
My family loves a good turkey Biryani which is a satifactory compromise between the "chicken again" and the " holy cow" dilemma. I use a ready made biryani paste in this recipe and add a few spices of my own liking to the mix! I also use my own home brewed chili oil in this recipe which is made by simply soaking dried chilis and a clove of crushed garlic in olive oil for about a week, and it keeps well for months in a cool dry place.



You will need:

1 & 1/2 cups Basmati Rice
2 & 1/2 cups water
2-3 lbs cubed turkey thighs
3 Tbs of Biryani Paste
1 Tbs curry powder
1 tsp salt
2 tsp coriander powder
2 tsp roasted geera (cumin seeds)
1 tsp cayenne pepper powder
1 Tbs chili oil
1 Tbs Olive oil
1 red sweet pepper chopped
1 leek chopped
1 tomato chopped
1 courgette chopped
1 spring onion chopped
10 whole peppercorns
10 cloves
10 cardammon pods
1 tsp fennel seeds
1 tsp tarragon
1 small handful toasted and chopped almonds
1 large red onion chopped
4 cloves garlic crushed and minced

Method:
Soak the rice in 2 cups of water for about ten minutes and add the peppercorns, cloves, cardammon, fennel, tarragon and a pinch of salt then put on the boil then simmer until the rice just becomes tender. Meanwhile season the turkey with the biryani paste, curry powder, cayenne powder and salt.

Pan roast the almonds,
...and then the geera.


Chop the leeks, onion, garlic, spring onion, sweet pepper and courgette, set aside. Heat a large saucepan and sautee about half the onion and garlic in the chili oil.

Add the seasoned turkey and lower heat to medium.

In a small pan, gently fry the remaining onion and garlic in olive oil until the onion just begins to crisp up. When the turkey begins to dry down, add a half cup of water and set heat to minimum.

Add the chopped vegetables minus the tomato.

Spread the rice over the top.

Sprinkle the chopped almonds and crush and sprinkle the geera over the rice.

Add the chopped tomato and fried onions. Cover and let simmer until the water steams away.

Fold the rice in well and cook for another 5 minutes.

Serve!

Guest Post: Nan Tells The English Side Of The Story

Since we came to England, I've been eating... differently. You know, nice chocolate. Lots of coffee and tea. Double cream. Chocolate Volcano Cake made from scratch (curse you, Wacky Mommy!) with ice cream. The last week, a half-term holiday here, has been worse: huge breakfast fryups ending in croissants and a blueberry muffin. Long, long lunches of several courses, where by the time you get to the yummy cheeses, you have digested the first course and you suddenly have room again for those last few lonely pieces of prosciutto. Tea, with cream please. Supper, enormous and divine, along with more wine than the recommended daily allowance and followed by large helpings of apple-berry crumble and MORE DOUBLE CREAM.

One problem with eating so much is that there is no way you can exercise at any point because you are TOO FULL all the time. After supper, it's all you can do to drag yourself to the living room floor, snuggle your toes under a warm friendly animal or human, and watch the entire first season of "The Muppet Show". Contrary to popular belief, laughing till you cry does not burn enough calories to count. (My sister and I laughed so much her fiance threatened to call off the wedding. He tried to tell a joke "These two bats..."

"Walked into a bar?" sez my sister.

"No, silly, FLEW into a bar" sez I. And we fell about in hysterics. We calmed down enough to say "Sorry, sorry, please tell us the joke. Come on. Two bats..."

"Fly into a bar..." and we were off again. It's that bad.

And Dan walked off in disgust to find some men to talk to. My sister and I cannot fold a towel together without getting the giggles. We never did find out what happened to the two bats.)

My jeans have been getting tighter. And now, when I suck in, my tummy still sticks out. Disaster! It's time for drastic action. Yoga. Smaller portions. Muesli for breakfast. Situps, even. I feel sluggish, like I've finally overdone it. I don't like feeling like this. But man, it was worth it. What a holiday. Thanks, family! I love you guys.

Dhal and Rice.

Dhal and Rice is probably one of the first solid foods most Trini countryside kids ever eat!
It is a staple dish in just about every East Indian household in the West Indies.
Dhal is a pea soup, usually made from yellow lentils, Masoori dhal or similar pulses.It can be served as an accompaniment to steamed rice, roti, meat and vegetable dishes or as a warm cup of soup on its own. Sometimes dhal and rice are cooked simultaneously and in the same pot together with spices and vegetables to make a dish called Kitcheree.
I enjoy dhal for its melodious aroma and the fond memories of growing up in Trinidad that follow.

My recipe demonstrates a traditional Trini style dhal and introduces the technique we call "Chunkay", by which garlic, onions and other herbs and spices are charred in a ladel (also called Kalchul) of oil to impart a bold smoky flavor to soups and vegetarian dishes(Chokas).I will also share my version of fragrant Spiced Steamed Rice.

You will need:
For the Dhal Soup

1 & 1/2 Cups of Yellow Split peas or similar
2 Cups of Water
3 tablespoons of olive oil (any cooking oil will do though)
4 Cloves of Garlic crushed
1 Medium onion finely chopped
1 Tablespoon of fresh chopped Cilantro leaves (or Chadon Beni "Bhandaniya" if you can get it)
1 Teaspoon Salt(or to taste)
1 Teaspoon whole roasted Geera (Cumin seeds)
1 Teaspoon Turmeric (Saffron Powder or Haldi)
1 Teaspoon Curry Powder
1 Pinch of Garam Massala
1 Pinch of coriander seeds
1 Pinch crushed chilis or Chili Powder (or to taste)
A slice of fresh hot pepper(Optional)

Method:

Place the peas into a soup pot and fill with cold water, discard any floaters or discoloured peas, rinse and drain. Add 2 cups of water and put on to boil.

Add 2 cloves of crushed garlic, half the chopped onion, the curry powder, turmeric, crushed chilis and coriander seeds.Once a rolling boil has been achieved, cover pot and reduce heat to simmer until peas soften and burst apart. Swizzle the pea soup with a "Dhal Ghutney" (or run through a blender) until desired consistency achieved,






(I like mine a little lumpy). Now add the salt, the remaining chopped onion save one teaspoon full and the fresh hot pepper if desired..
The Chunkay:Now heat a metal ladel (or small saucepan if you're nervous about handling hot oil) directly over a small burner and add the cumin seeds until they start to pop and turn dark chocolatey brown.
Set them aside and add to the ladle,the cooking oil, 2 cloves of crushed and rough chopped garlic, 1 teaspoon of onion and a pinch of the freshly roasted geera.

Fry on the burner until the garlic just goes dark brown Carefully "chunkay" the dhal by pouring this boiling hot oil into the soup and listen for the satisfying "chunkay" sound!

Add the chopped cilantro and the remaining roasted geera by crushing with the fingers, add water if you like it runny or reduce to thicken. Sometimes a chopped tomato is added right at the end which gives adds another lovely colour to this multi-dimensional dish.
Serve youself a cup and enjoy the goodness. You can add your favorite boiled veggies to the soup, serve over steamed rice or add a spoonful of rice right into the cup like my Dad does!





To Make my favorite Fragrant Spiced Steamed Rice you'll need:1 & 1/2 Cups of Basmati or Jasmine rice
2 Cups of water
1 Pinch of salt
10 Whole cloves
1 Pinch of fennel seeds
1 Pinch of coriander seeds
5 Whole peppercorns
1 Pinch of dried tarragon
1 Teaspoon of Sesame oil

Add the rice, all the other ingredients and the water to a small pot with a fitted lid and leave to sit for about ten minutes with the lid on. Next place on the smallest burner on a medium to high setting . As soon as the water begins to boil, turn the heat down to the lowest setting and simmer until the steam just about stops coming out. The trick is to steam off all the water without ever taking the lid off, this is where a see through glass lid comes in very handy.Fluff up the cooked rice with a fork and serve hot!

Stewed Saltfish and Tomatoes!

"Saltfish" as we call it in the West Indies is salted cod, pollock or shark, also called "Bacalao". This is an ancient means of preserving fish (and meat) by salting and drying.

Saltfish was once what would be considered poor people's food and was used to feed slaves and indentured labourers during colonial times in the West Indies. Today, saltfish is still quite commonplace although now it has become one of the more expensive grocery items as it find its way into many West Indian dishes.
It would only be fair to tell you that saltfish is somewhat of an acquired taste and many people find its pungent aroma and flavour a bit overwhelming!! As immortalised by Trini calypsonian The Mighty Sparrow, "It sweeter than meat, when yuh want to eat, all saltfish sweet!"

Here is one of my favorite ways to prepare Saltfish because once the prep is done, it's quick and easy and equally delicious!

You will need:

1/2 Pound of Saltfish
1 can chopped Tomatoes
1 Sweet Pepper
1 Medium Onion
2 Cloves of Garlic
1/2 Teaspoon Black Pepper
A pinch of roasted Cumin seeds (Geera)
1 Tablespoon of chopped cilantro (or Shadon Beni if you can get it!)
3 Tablespoons of Olive oil
1 Tablespoon of Butter (Optional)
1 Hot pepper (Optional)

Method:

Rinse the saltfish in cold water and then soak for a few hours (better do this the night before) in a sealable container, this helps get the salt out. When ready to use, drain and discard the water. Put the saltfish back into the bowl and pour in enough boiling hot water to cover up the fish for another 15-20 mins, this helps to soften it up. In the mean time chop the onion, sweet pepper and cilantro and crush the garlic.

Drain the saltfish and allow to cool a bit, then break into small pieces by squishing between the fingers, removing any bones that you might find. Add the black pepper to the squishy-fishy and mix well.

Heat the oil in a heavy bottomed saucepan over a Med-Hi fire and add the garlic and half the onion, stirring occasionally until the garlic begins to go a little brown. Next add the saltfish and fry until it starts to crisp up, don't worry too much if it sticks to the pot. At this point, take the pot off the fire and scoop out the crispy copper coloured saltfish and set aside Put the pot back on the fire and add the remaining onion, the chopped tomatoes, sweet pepper and the Geera. Add the hot pepper and the crispy saltfish to the simmering pot, stir and add a little water if necessary.

Turn the fire off, stir in the butter and sprinkle the cilantro over the top of it all.
Allow to rest at room temperature for a few minutes before serving over a bed of fragrant steamed rice and dhal....

This is also well loved with roti or fried bakes and makes a wonderful dip with chips or crackers!

Is this thing on?
Hello there.
Hope to put up some of my favorite recipes here, as well as some knowitall answers to your nagging questions.
I'm really not very smart, but I'm loaded with useless trivia!