Given the huge chunk of roast pork I had left over, things needed to be done that encouraged us to eat the stuff before it went bad and here’s one. I made this as an evening snack for Indu, when she returned from work.
The peanut chili chutney was a blend of roasted peanuts, dried red chillies, ginger, lemon juice and salt, the whole pounded with some oil. The leftover preserving liquid was a 40% sugar syrup with 2gm of tartaric acid added. You could just soak cherries in a similar syrup, and omit the tartaric acid if you wish.
On speaking with Rhea later, an inveterate cook and consumer-of-pork, I realised cherries, the liquid and pork were natural companions, given the sweet and sour nature of it all, which is why the combination tasted so very delicious.
PS: I tried adding the sesame seeds, salt and lemon juice to the dip after taking the photo.
- Roast pork, diced
- Peanut-chili chutney
- Preserving liquid from cherries
- Cherries (preferably without the pits)
- Lemon juice
- Sesame seeds
- Cooking oil as required
- In a little oil if required, toss the pork with the peanut-chilli chutney, then add the cherries and some preserving liquid, and toss a bit more. Drizzle some lemon juice just before taking off the flame.
- In the cherry preserve liquid, add some sesame seeds, salt and lemon juice.
- Serve both together, using the liquid created in step 2 as a dipping sauce.