Cookin’ with Cochon555
Chef Cory Morris of Ronero Chicago
DATE AND TIME
Premiered July 22, 2020
5pm-6PM CST
DATE AND TIME
Premiered July 22, 2020
5pm-6PM CST
LOCATION
Live video conference on Zoom
Keralin Pandi Curry Recipe
by Chef Cory Morris
Chicago
Premiered July 22, 2020
5pm-6PM CST
Overview
Get ready to PIG out! Join Cochon555 on the ultimate virtual cooking class with the reigning champion of 2019 Cochon555 Chicago, Chef Cory Morris. Focused on using heritage breed pork and sourcing seasonal ingredients from local farms, the Executive Chef at Lettuce Entertain You will bring a taste of the Tour to the comfort of your homes and show guests how to re-create Keralan Pandi Curry.
The intimate class experience is free for Citi cardholders and $15 for non-Citi cardholders. For those who prefer to enjoy this dish from the man himself, Chef Cory Morris is offering a takeout option of the dish (delivery or pick-up available) for those in the local Chicago market. Limited space available.
INGREDIENTS
- 600 900-grams Pork Loin
- to taste Sea Salt
- add Black Pepper, Ground
- 2 tablespoons Coconut Oil
- 1 teaspoon Fennel Seeds
- 2 Dried Red Chillies (Arbol or Cashmerie)
- 2 Onions (finely diced)
- 2 teaspoons Cumin Seeds
- 1 teaspoon Coriander Seeds
- 5 Garlic Cloves (minced)
- 2 Fresh Green Serrano Chilies
- 1 tablespoon Ginger (freshly grated)
- 400 grams Canned Tomatoes
- 1 tablespoon Tamarind Paste
- 1 teaspoon Ground Turmeric
- 200 grams Coconut Cream
- 100 grams Green Beans (trimmed)
- add handful Fresh Cilantro Leaves (chopped)
DIRECTIONS
- Remove the fat from the pork and cut into strips. Season the pork with salt, black pepper, and ½ tsp of the turmeric. Sear in a wide pan in coconut oil until browned. Remove from pan and let cool
- In the same pan add the whole fennel seeds and red chillies and lightly toast.
- Add the onions and sauté until they start to brown, then add the minced garlic.
- Stir the canned tomatoes, tamarind, green chilli, grated ginger into the pan with the onions and stir through.
- Grind the coriander seeds and cumin seeds in a pestle and mortar.
- Once the masala starts to simmer, add the remaining turmeric, ground cumin and coriander, and stir. Let it reduce and thicken.
- Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minutes.
- Pour in the coconut cream and heat through, then add the trimmed beans and cook for a further 5 minutes until the beans are cooked.
- When cooked through, check the seasoning and add the cilantro leaves and serve with plain rice.
About Chef Cory Morris
Chef Cory Morris is bringing his love for Latin American cuisine to Chicago’s west loop. As Executive Chef and Partner of Ronero Chicago you can expect Chef Morris to create a menu that is inspired from his travels through Latin America and also draw inspiration from his years of experience running kitchens for Iron Chef Jose Garces.
Born in Salt Lake City, Utah, Chef Morris moved to Chicago in 2008 to open Mercat a la Planxa as Sous Chef and was later promoted to Chef de Cuisine of the restaurant. Following his success, he later opened Rural Society Argentine Restaurant where he focused on wood fire cooking and classic argentine cuisine. His passion for food was sparked at a young age, and he draws on both childhood memories and global travels to bring a unique and inspired approach to his cooking. While helming the kitchens at Boleo Restaurant and Nacional 27, Cory competed in Cochon555, where he won the Prince of Porc winning title in 2018.