🎓 University Kitchen – Recipe #4 🥩 Glazed Pork Shoulder

🎓 University Kitchen – Recipe #4

🥩 Glazed Pork Shoulder

Tender, juicy pork shoulder with a sticky, sweet and savoury glaze that’s surprisingly easy to make. This is a perfect recipe for students and busy families—minimal effort, maximum flavour.

Serves: 2–3
Prep time: 10 minutes
Cook time: 1½–2 hours

Ingredients

• 2 pork shoulder steaks (or approximately 500–600 g pork shoulder)
• Salt and freshly ground black pepper
• 1 tbsp sunflower oil
• 4 garlic cloves, left whole
• 1 medium red onion, sliced

For the glaze

• 3 tbsp barbecue sauce
• 2 tbsp dark soy sauce
• 2 tbsp honey
• 1 tbsp tomato ketchup
• 1 tsp chilli flakes (optional)
• 1 tsp smoked paprika
• 1 tbsp apple cider vinegar (or balsamic vinegar)

Method

1. Pat the pork dry and season generously with salt and freshly ground black pepper.
2. Heat the sunflower oil in a frying pan over a medium-high heat. Sear the pork for 2–3 minutes on each side until beautifully browned. This step locks in flavour.
3. Add the whole garlic cloves and sliced onion to the pan, cooking for another 2–3 minutes until softened.
4. In a small bowl, mix together the barbecue sauce, soy sauce, honey, ketchup, smoked paprika, chilli flakes and vinegar.
5. Pour the glaze over the pork, turning to coat well. Reduce the heat to low, cover with a lid and cook gently for 1½–2 hours, turning occasionally. Add a splash of water if the sauce becomes too thick.
6. During the final 10 minutes, remove the lid and spoon the thickened glaze over the pork repeatedly until glossy and caramelised.
7. Rest for 5 minutes before serving.

Serving Suggestions

Serve with:

• Creamy mashed potatoes
• Rice or buttered noodles
• Roasted vegetables
• A crisp green salad

Finish with fresh herbs and drizzle over every last spoonful of that delicious glaze.

💡 University Kitchen Tip

Pork shoulder is one of the best-value cuts of meat. It may take a little longer to cook, but the slow cooking transforms it into melt-in-the-mouth perfection. Cook extra portions and refrigerate for up to 3 days—they make fantastic sandwiches, wraps or rice bowls.

Happy cooking! ❤️🍴

Pork Kalyana varattu | Panni peralan | Keralan Pork Stir fry | Kukskitchen

Angamaly is famous for pig farming. My dad's family hails from near angamaly. We used to buy pork quite often in our house in trivandrum. I cook quite a few varieties of pork and wanted to try something different. I was searching for pork kalyana varattiyathu and stumbled up the below recipes on Maria's Menu. My father calls this preparation panni peralan which he remembers from being served in  weddings he had been to as a child.

Chinese Pork Spare Ribs | Kukskitchen

I absolutely love these babies especially to serve as a starter/nibble with mocktails/ other drinks. There is nothing exciting than getting your guests' finger dirty making them feel at home ( Avoid if you have fussy guests, I know I have potential ones). I made them last over new year and they vanished in minutes. Felt like the washing powder advert - dhoondte reh jaoge!!!!!

My attempt on the famous Coorg pandi curry | featuring pork | Kukskitchen

For those of you who have never heard of it, Coorg is Kodagu, the smallest district in Karnataka. If you were to draw a rectangle around it, it is only about 60 miles by 40 miles. During British Raj, Kodagu was called Coorg ; and its people, Coorgs, rather than Kodavas as they call themselves.

The Kodavas are a rather unique community, a martial race of handsome, brave and hospitable people, 

tall, handsome men and beautiful women with sharp features. :-) 

Coorgs are "pure" or "strict" non-vegetarians, as some of them like to call themselves. This obviously goes back to the times when they hunted the wild boar, deer and birds that populated their dense forests.

Pork is a great delicacy in Kodagu,and this classic curry is the star of the table.

I attempt to make the famous Coorg pandi curry. With ur blessings, here I present. It was so yummy so yummy, I have no words to describe the taste. No wonder it is so famous. :-)

Source: Chef Naren Thimmaiah’s . This is his mum's recipe 

Ingredients:

1- Pork - 1 kg, with some fat( and ideally some bones,cut into cubes) not exceeding 250 grams.
Turmeric powder - 2 tsp

2- Onions - 2 large, chopped fine.

3- Ginger - 4 inch piece
Garlic - 4 cloves

4- Mustard seeds - 1 1/2 tbsp
Cumin seeds - 2 tbsp
Fenugreek seeds - 1 tsp
Whole black peppercorns - 1 tbsp

5- Coriander powder - 1 tbsp
Red chili powder - 1 tbsp

6- 2 cups hot water.

7- 1 ½ tablespoon kachampuli (kudampuli), or dark malt vinegar ( see note)

8-Green chillies - 3 slit in half

9-  salt to taste.

10- A little oil for frying

Method :

- Grind the ginger and garlic to a fine paste.

- Dry roast (4). Start with the spices that take longer to roast. Mustard seeds should turn white and begin to crackle; the cumin and fenugreek should turn dark brown and begin to release their aromas, followed by peppercones. Allow them to cool, then grind to a fine powder.

-Wash and drain the pork, sprinkle with the turmeric and set aside.

-Fry the chopped onions in a little oil ( 3-4 tablespoons) until lightly browned.

-Add the garlic ginger paste and fry for a few minutes.

-Add the pork and turmeric, and fry until the pork releases water, and begins to change colour.

-Sprinkle and mix in (5), and finally all the dry roasted spices. Stir thoroughly. Add salt to taste.

-Add about 2 cups of hot water, or according to the gravy required.

-Pressure cook on medium heat for about 20 mins. Remove from gas and allow the pressure to drop.

-Add about 1 to 1 ½ tablespoons of kachampuli, and simmer for a few minutes. If you are using a substitute for kachampuli, like a dark brown vinegar, you will have to double the quantities, and the curry may not be so dark in colour. Finally, add the green chillies.

Goes great with chapathi.

Spanish omelette | Tortilla | Kukskitchen

Before I start the recipe, I should say this is definitely not a classic recipe for spanish tortilla. This is so much adapted to suit my little son's palate -  hence sausages :)

Vindaloo pork - featuring dry red chillies l Kukskitchen

Vindaloo is a traditional goan recipe, the adaptations of which you can find in any Indian restaurant in the uk. It is amazing how very few resemble each other in taste or form.


Here is what wiki says about vindaloo. The name Vindaloo is derived from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic. The Portuguese dish was modified by the substitution of vinegar (usually palm vinegar) for the red wine and the addition of red Kashmiri chillies with additional spices to evolve into Vindaloo.


My dear mum used to make a lip-smacking vindaloo pork which I make quite often. That is not the recipe I plan to put in front of you today. This recipe I got from 'Kottayam Rotary Club Cookbook' which I borrowed from my dear friend and former colleague. She will be amazed to see this coz I was speaking to her only a few hours ago.


Here you go.

Ingredients:

1. pork - 1 kg

2. skin of dry red chillies - 30, believe me the final product is only medium hot.
    ginger paste - 2 tsp
    garlic paste - 1 tsp
    mustard - 1 tsp
    fenugreek - 1/2 tsp
    cumin - 1/2 tsp

3. onions - 2 large

4. tomatoes - 3 medium

5. vinegar - 2 tbsp
    sugar - 1/2 tsp

6. oil - 4 tbsp

7. salt to taste

8. hot water - 1 cup

Method:

• get the skin of 30 red chillies and discard the seeds. I added the seeds to my crushed chilli spice pot to use later. It might be wise to use a pair of disposable gloves while handling chillies if you have sensitive skin.
• grind (2) with little water
• saute onions in oil till golden brown
• add tomatoes and ground masala paste and saute well for 6-8 mts.
• add pork chunks to this with salt and mix well so that the masala sticks to the meat, before adding hot water.
• I pressure cooked the meat for 20mts after the first whistle, but you can always cook the meat on hob which might take up to 45 mts.
• once cooked, remove from fire and add sugar dissolved in vinegar.
• This makes a curry with enough gravy to spare. If you like dry vindaloo try leaving the pot on hob on low flame sautéing occasionally till the gravy thickens and dries out. Use salt carefully if you are doing this. Either way the taste is great and is brilliant with chapati, naan, appam or kerala parotta.

Let me help you with my recipe for naan and appam.


Hope you enjoy making and eating this!

Cheers
Sherin