We continue our special series on traditional Christmas recipes from Christian communities around India.
Today, Patcy N shares her mom Amey Fernandes’ Pork Roast recipe:
Mangalorean Xmas spreads
Since I grew up in a Mangalore-Goan family, food-wise our Christmas was an all-meat experience, though my mother also made Nevoris (Karanji or Gujjia), Kulkuls, Dos (a kind of jaggery-coconut-besan barfi), laddoos, Chakali and Sev,a week before Christmas, and coconut cake just a night before Christmas.
The Christmas breakfast would be Sorpotel with Sannas (a variation of idlis) but my Mangalorean mother can't make Sannas, so it was Idlis with Sorpotel, made the day before.
Yes, eating meat for breakfast is very common in any Goan or even a Mangalorean household.
Through the day lots of guests came by to wish my parents.
We sisters always had trays ready of soft drinks and coconut cake, surrounded by the Christmas sweets, and another tray of seasonal fruits like apples, guavas, bananas etc. Each sister was in charge of a tray.
I had the cake tray. My youngest sister had the fruit tray -- she would spill things, break glasses, so she got the easiest work.
Lunch was an elaborate spread. No beef, but all the rest of the meats: Pork Roast, Mutton Curry, Chicken Fry and Chicken Pulao, and there was Sorpotel which would last for at least four to five days.
After lunch my mother would be free to make up the trays for our neighbours.
She knew practically everybody in the neighbourhood, so we would set out at two and not return before seven or eight. And then between Christmas and New Year we would go with our father, and later just two of us sisters alone, to the homes of all our relatives with trays, right upto Bhayander, north Mumbai, where our grandmother lived.
It was an adventure and I still miss those childhood Christmases.
Patcy N shares her mom Amey Fernandes' Pork Roast recipe:
Pork Roast is made one day in advance; it tastes better the next morning.
For the marination
Image: monchichi10/Creative Commons
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