Photobucket had recently changed their policy and now all the images from my 650+ blog posts are disabled. I am slowly editing them by moving my images to my own server at AWS, but it will take time. In case there is a particular old post you want to see the images of, kindly drop me a mail at mizohican@gmail.com and I'll keep that at a high priority. Thank you.

Friday, January 27, 2012

Chp 390. Of Cooking and Facebooking: My First Smoked Pork!

Most of you don’t know me personally, so I must admit that I am a kickass cook :D I make awesome fried potatoes, egg-tomato curry, dal tadka and bhendi fry.  The only problem is, I have never cooked a non-veg dish even once. Until last night…

Last night, I cooked smoked pork (from Mizoram) for the first time in my life, and it was freaking awesome!



I called up my sis and she briefly told me how to cook it, but when you’re doing something for the first time, sometimes a telephonic instruction doesn’t help much.

But here’s the thing about cooking in this age of social networking and easy mobile internet connectivity - So I didn’t know how to cook the smoked pork… NO PROBLEM. All I did was update the fact that I was cooking smoked pork for the first time on my Facebook status and needed assistance, and within seconds I had my Facebook friends correcting me and advising me on how to cook it properly!



A really big thanks to…




Eventually, based on their comments, I managed to prevent myself from overcooking the pork and turning it into “pork soup”. (I was actually waiting for the cooker to “phisss” at LOW flame! lolz) I also added the cabbages as instructed…



After 15 more minutes of facebooking and cooking (without closing the pressure cooker lid), I got this…








It was AWESOME!

And of course no Mizo dish is complete without my special mix of…



Yeah that’s right! Bekang (fermented beans) + Red Mizo chilly powder (EXTREMELY spicy) + Nghapih (ok I don’t know what this is called in English… I don’t even think it has a name in English, lolz) + Old Monk rum (to ferment the already fermented beans) + a little water. I then boil this ultimate concoction for a brief minute, and once the aroma is just right, I switch off the gas and let the beans soak in for around 10 minutes. After that – HEAVEN! :-)

I even took the leftover pork to office today, and everybody in office loved it!!!





So cheers to you, Facebook. Thou hath helpeth me in timeth of hunger. Bon appétit.