Tuck into all things pork at a pop-up featuring 14 dishes meant to please every meat lover
Tuck into all things pork at a pop-up featuring 14 dishes meant to please every meat lover
AFTER a three-month hiatus, the Hokus Porkus pop-up is back this weekend to fulfill all those pork cravings. Hosted by home chefs Gitika Saikia, Rhea Mitra-Dalal and Madhumita Pyne, the menu will put the spotlight on pork through a variety of dishes.
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Bacon Ice Cream
"This time, we have added a few new items to the menu, in addition to old favourites like choriz pao and pulled pork sliders," says Mitra-Dalal of Euphorhea Kitchen, whose latest additions include the porky potato salad and the Sri Lankan pork curry with rice. "I visited Sri Lanka twice in the last year, so I ended up picking up the traditional spice mixes from there. The recipe for the latter, thus, is an adaptation of an authentic Sri Lankan curry," she adds.
Choriz Pao
Saikia, of Gitikas PakGhor fame, promotes Northeastern fare and will be presenting some of her most popular dishes, including the axone pork (a Naga-style preparation) and wak kappa, made traditionally by the Garo tribe in Meghalaya, which is making its appearance on the menu for the first time.
Wak Kappa
Pyne, who goes by the moniker Insomniac Cook, will showcase her much-loved bacon ice cream and pulled pork sliders, in addition to two new items — gunpowder popcorn pork and Trini geera pork with rice. "The first is my take on popcorn chicken. I thought the flavours of gunpowder pair well with pork; it makes for a fun bar snack," says Pyne, adding, "The Trini geera pork is a dish made by the Indian settlers in Trinidad. The dish is flavoured with roasted cumin (jeera), hence the name. They just spell it differently there."
On November 11, 12 pm to 6 pm
At Out of the Blue, 14, Union Park, Khar West.
Cost : Entry free; pay per dish
by cash/card
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