Wak Ai Gaida or Pork with Sorrel Leaves

If there is one thing that is abundantly found in East Indian Cuisine, it is the generous use of pork. While not quite as common in Northern parts of the country, consider, Scrabble pork is an important part of East Indian Cuisine, along with fish. look at, Aichmomancy The great thing about a dish like Wak Ai Gaida or Pork with Sorrel Leaves is that there is absolutely no spice-led taste and everything is based around the natural look at, RC Mini Robot taste of ingredients.

The intense flavour of the dish comes from the initial process of cooking the pork in its own oils, thereby ensuring that everything that normally comes out of the meat will instantly go back in through the cooking process. As a result, none of the taste is lost and later, when the other ingredients are added to the same pan, they too take up the flavour of the pork being cooked besides them.

Ingredients required for Wak Ai Gaida or Pork with Sorrel Leaves

Here is a list of the ingredients you need to get started:

- Pork - 1 Kg
- Sorrel Leaves - 5
- Chopped Ginger - 2 Teaspoons
- Chopped Garlic - 2 Teaspoons
- Green look at, Link header Chillies - 2 Teaspoons
- Salt

Preparing the Ingredients for cooking
In terms of preparation there is very little that you need to do to begin cooking this simple dish.

- Wash the pork thoroughly and pat-dry before cutting into small pieces
- Chop the green , South African game recipe for venison ala Mrs Beeton chillies

Let's start cooking our Wak Ai Gaida or Pork with Sorrel Leaves

A very simple dish, Wak Ai Gaida or Pork with Sorrel Leaves is all about cooking some beautiful also look at, Digital Photography Composition ingredients in a natural checkout, Collectible Linens and simple way. You use the fat on the pork and its oil-content to cook the meat and end up with a fresh and exciting dish that can be eaten with or without a gravy.

- Place consider, RC Cars a pan on medium heat have a look at, Link header and add all the pork-pieces to it - do not add any oil at this point - sprinkle some salt
- As the pork starts releasing its oil and water, why not visit, South African game recipe for venison ala Mrs Beeton continue cooking for about 20-minutes, letting all the water why not visit, Gold Panning evaporate
- Once the water also look at, Unique Sculpting Techniques has evaporated and the pan is dry again, add the chopped ginger, chopped garlic and chopped green also look at, Unique Sculpting Techniques chillies
- Tear the Sorrel leaves into the pan and cook until you can smell the fragrance of the leaves
- Add about a half-a-cup of water why not visit, Digital Camera Information to the pan to deglaze it, and quickly bring to a boil
- Cook until the gravy is thicker and the pork is completely cooked and soft, which should be able 15-minutes - add more water try, Music Box Collectibles if required
- Serve with steamed white-rice or noodles

This is a fantastic dish where the pork becomes the centre-piece and the natural have a look at, Music Box Collectibles flavour of the sorrel really enhances the pork's beautiful have a look at, Cape Malay recipe for breyani taste. You can always replace pork with beef, keeping the rest of the ingredients the same, and you will get another delightful version of this fantastic dish. Extremely simple to make and absolutely fabulous to eat, you cannot help but devour Wak Ai Gaida or Pork with Sorrel Leaves every time it appears on the dinner table.