Experiment: Spicy Pork Kebabs
I put this recipe together as an accompaniment to some other Indian dishes I was preparing. It is fairly simple to make, and not really all that wildly exciting, but I thought my readers might like to see it and perhaps give it a try…
The Ingredients
- 1/3 lb. ground Pork
- ½ small Onion, minced
- 1 fresh red Chili, finely chopped
- 1 tsp. Coriander seed
- 1 Black Cardamom pod
- 2 tbsp. dried Fenugreek leaf
- 1 tbsp. minced Ginger
- 1 tsp. Salt
- 1 tsp. ground Black Pepper
The Method
Grind together the coriander seed and the seeds from the inside the black cardamom pod. Mix all the ingredients together in a bowl, stirring many times in the same direction until the mass becomes sticky. Set the bowl aside for an hour or so to let the flavors meld.
Divide the meat mixture into 6 equal portions and mold into sausage shapes around suitable skewers.
Grill, or panfry the kebabs in an oiled pan, until cooked through. Serve with a chutney, relish or dipping sauce of your choice.
The Verdict
Well, these turned out very well. I was a little concerned that the quantity of coriander might have been a little too much for the amount of meat but, in fact, the overall spiciness was quite subtle and nicely balanced. I might like just a little more of the dried Fenugreek leaf in it next time, or at the very least, some a little fresher than my current stock, but, beyond that, this is definitely a recipe I will do again…
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I’d like a yogurt-based sauce with these.
My wife likes that … I am not a fan of yoghurt so I often make a ‘fake’ yoghurt type sauce using cucumber salad dressing as a base.
Looks quite delightful
I’m a pork eater but I live with a non-pork eater. It makes yummy things like this tricky – I’ll have to wait till I have a couple of days home alone!! (Phillipa)
Much as I miss my wife when she is away, I get to eat all the stuff she hates
I would think that these would be quite yummy with minced beef or lamb, too – so that your wife can enjoy them, too!
Looks delicious! I love coriander so I’m sure I would enjoy the spices in there.
I love coriander seed… the leaf is one of those things I wish, wish, wish I liked but have never been able to enjoy
It’s BBQ time. This would be brilliant on the Q and make a flavour filled appetizer. Virginia
I served them as part of a ‘thali’ style meal with some other things. There’ll be a photo of that in an upcoming post.
Perhaps a peanur sauce – as for satay – would go well with these
Actually… I first had that when you made it. I have had when my wife made, when I made it… and in restaurants a few times… I just cannot get an appreciation for it, which is very odd because there is nothing in the typical recipe that I don’t like. It’s just the combination, I suppose…
sounds delicious. we’ve been making different chutneys with the berries we picked. it’s quite amazing what they do for the flavor.