For Dad...

The daughter is always referred to as Daddy’s little girl.  Well my Dad has four daughters to call his little girls, though far from  little anymore.  But I remember he calling us his “Little Women” and that was the one of the first simple adaptation of the classic by Louisa May Alcott that he had gifted us.  And inside the book he wrote “To My Little Women – With Love Dad”.  I loved reading it and me and my sisters identified with the four sisters in the story – Meg, Joe, Beth and  Amy .  And  at that time we were curious to know who would be  Laurie. 

Back to Dad, he has been a musician  all his life and I can never imagine him in any other profession or  vocation, although Mom is of the opinion that he would make a good priest.  Music exists in his lacunae and nothing can separate the two.  Each one of us had our own violin and Sunday mornings were spent in violin lessons.  Dad loves teaching and can spend hours talking about music.  Music is the greatest gift he has given us.  There was no better way to say this than his Little Women singing the ABBA number “Thankyou for the Music” on his 70th birthday with his son at the piano. 

 As a kid I remember  him spending on books, music and vacations for us.  The other stuff like shoes, clothes or hindi movies was something we had to ask from Mom.  Dad loves food and especially if it is rice and fish curry.  Although someone who loves food usually takes an interest in what’s on their plate but that is never the case with Dad.  All that matters is that the food appeals to his taste buds and the main course has rice in it. If its pasta for dinner,  it is  still an appetiser,  as he looks out for the main course and if there is no rice then he is not satiated.  But all this has changed over the years and especially post his bypass surgery.   Mom is very careful so rice is no longer the staple diet and prepared only over the weekends.  A true Goan Dad loves pork and feni, though he never really has either of these often.  So I thought of making a pork preparation for Dad and it turned out perfect.  It had to, it was made with lotsa love...

Pork in Ginger-Pear Sauce

500 gms boneless, pork, (without fat) cut into thin slices
5 tbsp  cider vinegar
2 tbsp brown sugar
1 cup chicken stock
1 firm ripe pear, peeled cored & cut lengthwise into 8 pcs
2” long piece of ginger, peeled & cut into very thin julienne strips
3 spring onions, sliced lengthwise
2 tsp cornflour
Salt & crushed black pepper
1 tbsp oil
A handful of chopped celery for garnish

In a non-stick pan, heat oil over medium heat. Add the pork  and cook for 3-5 minutes until just browned and they no longer look pink.  Season lightly with salt and pepper and set aside.

Add the ginger and spring onions to the skillet and fry for a minute.  Add the vinegar, sugar and cook till the syrup turns a dark brown colour.  Add the chicken stock and cook till the mixture comes to a boil.  Add the pears, greens of the spring onions and the pork and let it cook for about 2-3 minutes.  You may add in a little water if you like a little more gravy. Dissolve the cornflour in 2 tbsp water and add it to the sauce.  Reduce heat and cook till the mixture turn a saucy consistency.  Garnish with celery.  Serve with steamed rice.