Experiment: Pork Kebab with fresh Turmeric

 

I wanted to cook a dish using the fresh Turmeric rhizomes I recently purchased in Ottawa in order to see how the fresh spice compares to the dried, powdered variety. I decided on a grilled pork kebab preparation and chose very little in the way of seasoning other than the Turmeric paste I made for my last post …

The Ingredients

  • 1 ½ lbs. lean pork cut into medium cubes;
  • 1 ½ tbsp. Fresh Turmeric paste;
  • 4 tbsp. Yoghurt;
  • ½ tsp. Paprika;
  • 1 tsp. Dried parsley flakes
  • Pinch salt.

I chose the paprika and parsley, as these would both add a nice touch of color without impacting the finished taste too much. Normally, I would add at least pepper, and likely some other spices, but I wanted the Turmeric flavor to come through as cleanly as possible.

The Method

Put the meat in a bowl and rub the salt into the pieces. Add one half of the Turmeric paste and rub this in as well. You may wish to use gloves to do this, or else use a stainless steel spoon or something, as the Turmeric really stains whatever it touches. Let the mix sit for a good 30 minutes or so.

Now, add the yoghurt, the paprika and parsley, and the remaining turmeric and mix well. Allow it all to marinate for at least two hours or overnight.

Thread the meat cubes onto skewers, leaving a little space between each, and reserves any remaining marinade for basting as the skewers are cooked.

You can grill the skewers on the barbecue, shallow fry in a pan, or do as I did and use a ridged grill pan. Cook at medium heat, turning when needed and basting with the remaining marinade, until the pork is cooked all the way through and nicely browned. Allow to rest for 5 minutes or so and then plate and serve.

The Verdict

I served the kebabs with rice with peas and cashews flavored with a little cumin seed and lemon juice. The result of the experiment was actually surprisingly good and my wife and I both enjoyed it without the need to add any additional seasoning at the table. As this was primarily a test of the fresh turmeric flavor, I expected the overall effect to be a little flat but, while the dish could (and really should) be a bit more complex, it was still very flavorful. The turmeric still retained some of the pleasant highlights of the raw rhizome and it worked nicely with the yoghurt to lend a lovely tang to the pork. Possibly, for a future experiment, I will try the fresh variety of the spice for an interesting re-make of my Chicken Haldi….

 

 

16 thoughts on “Experiment: Pork Kebab with fresh Turmeric”

    1. Absolutely… Indeed, I think it would be better, especially with nice edge fat that would carmelize nicely on a grill. I just happened to have some very lean cutlets I neded to use.

    1. It looks fine after a week… I am sure the flavor will last quite a long time but the color is what interests me. I am not going to use it for at least another two or three weeks yet… I will update the post.

  1. I’m really enjoying your turmeric experimentation! I have never seen the rhizomes in any of our venues, but I do like turmeric and even add it sometimes to my popcorn! I continue to read how good it is for cardiovascular health. These kebabs look really good! The use of yoghurt is very appealing, too! Debra

  2. I often do similar yoghurt/spice marinades for chicken…. this experiment was interesting but it was really done just to test the turmeric. I would want to do something a bit more complex in future versions.

    1. It definitely is. I had a lovely cast iron one that unfortunately cracked a while ago. I am looking to replace it… the one I have now does a nice job but I like the heavier sort.

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