Because of the pandemic, cooking at home has become extremely popular. Someone who has been known for their skills in cooking, guitarist Mana, decided to make good use of the time and began filming cooking videos. Despite difficulties at times trying to get ingredients, I decided to try to make each of Mana's dishes. So, I'm going to document how that went with the last dish, Mana's 『The Excitement of Spices and "Splendid" Magic』
While I had many of the needed ingredients already, I still had to find a pineapple, curry powder, pink peppercorns and ground pork. Above are the spices I used. Because it is really difficult for me to digest bell pepper, aka paprika in Japan, I substituted ground paprika for it. I do like the smoked varieties of this.
After getting everything in place and chopping onion, (and bell pepper and hawk claw peppers if you are going to use them), it's time to heat olive oil at a low temperature. Crush garlic cloves and cardamom pods before putting in the oil. I happen to use the garlic cubes from Trader Joe's, which are really good quality. Since I was only cooking 1/2 pound of pork, the amounts I used were less than in Mana's video. This amount of pork, plus the rice, was enough to fill the pineapple bowl. Two crushed cardamom pods and three garlic cubes. One cube equals one clove. Sine I did not have hawk claw peppers (I've been searching for them) I used a bit of crushed red pepper. It's very similar. Since there are a number of types of pepper in this dish, I kept the amount of red pepper low.
I used about 1/2 of an onion, which went into the pan next. At this point the bell pepper would be added. I sprinkled on a bit of paprika instead. No measurements, all by eye and experience. I'd say maybe about a teaspoon?
Onions and all were sautéed till slightly brown, to bring out a bit of caramelization flavor. I raised the heat under my pan to medium by this point.
And in goes the ground or minced pork. I had not bought meat in months, due to the poor situation at meat processing plants in the US. There is a butcher near me that sells products from farmers and ranchers here in Oregon. Oregon has been working with businesses here to make sure employees are safe, including giving them free face masks and more. A visit to Ponderosa Meats and I had pork, chicken and turkey.
Season the pork with ground pepper, ground pink Himalayan salt, curry powder, chili powder and ground cayenne pepper. Of course sea salt could be substituted, but grinding peppercorns brings out a lot more flavor and scent so if possible, that is best to use. As for the curry powder, some places call it Indian curry powder. The distinction is it is not Oriental curry powder or garam masala. All of the spices in the recipe can be added in amounts according to your taste. If you like food hotter, add more.
Now comes the secret part of Mana's dry ground pork curry. Ketchup and Worchester sauce.
The basics for okonomiyaki sauce and many sweet and sour sauces. I mixed 1/4 of a cup of each together, then added that to the pork. Seriously, do not leave this out. I would like to say, that this dish could also be made with beef, chicken or ground turkey for people who do not eat pork. Personally, I think ground turkey would be a good substitute. Although pork does give it a South Pacific vibe.
Right now is a good time to taste and add more of the different peppers if you think it needs it.
There is one more thing that I needed to cook. It's not in the video, but I will explain it here. It's simple yet delicious. Turmeric Butter Rice. Now, you can cook it with onions and stock, but since this is part of the whole dish, here is a simple way to make it.
If you can find Basmati rice, it makes this dish even better. You can use a pot or rice cooker. Just follow the directions for cooking your rice, but add in butter and turmeric. I think I went with one cup of rice, a teaspoon of turmeric and maybe two teaspoons of butter. It helps to mix the rice a couple times while it is cooking. Seriously this color and the fragrance, so amazing.
It really is gorgeous. You don't need a lot of turmeric, although it's a great spice both in taste and in health benefits.
So now comes the hard part. That pineapple in the first picture? I cut in half and scooped out the inner part. It helps to cut up the inside of the pineapple, remove the core and then scoop out the rest. I saved that for something else. A pineapple bowl isn't necessary for the dish, but it's fun to see and the flavor of pineapple adds to the curry. Since not everyone can find whole fresh pineapple, it might be enjoyable to add some pieces after plating, to eat with the curry.
In goes that wonderful rice. It would be a fun surprise for anyone to eat who didn't see this being cooked.
Next is the dry curry and then pink peppercorns and chopped parsley for a festive appearance.
Since I did not use red bell pepper, the pink peppercorns add color to this.
So what did I do with that pineapple? I made more of Chef Mana's Elegant Gothic Fruit Paradise Sangria. This was more of a pineapple version and very refreshing. As to how I made Mana's sangria, perhaps that will be my next post.
And here is the result! As to how this curry tastes, it's very good. The addition of ketchup and Worchester sauce turns a regular spicy pork curry into something that reminded me of Hawaiian and Okinawan pork dishes. The flavor of the pineapple bowl seeped in the rice and pork, adding to the delicious flavor. I think these ingredients move the flavor up into something unique and fun. I did have a feeling of visiting South Pacific Islands.
Here is Chef Mana's video from the Moi-même-Moitié YouTube channel. You can use the YouTube video settings to automatically translate the subtitles into your preferred language. I hope my post helps if anyone is wanting to cook this dish. If you have questions, please ask! And thank you for visiting my blog.
Since the video may not show up if you view this on your phone, here is the link to elegant gothic chef Mana's video https://youtu.be/rh3uHyws3TQ
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