In this episode of Pasher Barir Ranna, Doma Wang, chef and founding father of The Blue Poppy, the Tibetan restaurant that was initially housed in Sikkim House on Middleton Row in Kolkata, cooks a recipe very near her coronary heart: her father’s Losar pork roast.
Losar (ལོ་གསར་) is the Tibetan New Year. Doma di remembers how her father made 10–15 kgs of this pan-roasted pork yearly on Losar for family and friends whereas they have been residing in Kalimpong. For this recipe, Doma di recommends getting an excellent slab of pork stomach with pores and skin, containing about 30–40% fats. Having alternating layers of fats and meat make sure that once you lower a cross-section of the roast, you get an excellent combine in each mouthful.
The different distinctive method Doma di teaches us is to caramelise the pork pores and skin utilizing sugar so that you simply get a wealthy brown color to your roast. With about 60–90 minutes of slow-cooking in a coated pot, the hunk of pork stomach turns into good and tender, and the sauce cooks all the way down to a wealthy, sticky, jammy consistency.
The color of the roast comes most notably from the caramelised sugar, and from the usage of soy sauce. Doma di likes to make use of Sing-Cheung‘s darkish soy sauce for its deep color and saltiness.
Losar pork roast might be loved by itself with drinks, or become sloppy sliders utilizing the Tibetan bread “phalay”, or extra merely with plain sticky rice and stir-fried greens.
