PORK CURRY.
A very traditional Kerala style pork curry, spicy and delicious. Best when slow cooked, especially on wood fire.
Perfect with Kappa veychadu (tapioca) or Chakka veychadu (Chacka) veychadu or rice and rottis.
Ingredients
- Pork – 1 Kg (with bone and fat on)
- Onions – 3 to 4 Medium
- A handful shallot
- Ginger – 1″ (chopped)
- Garlic flakes – 1 pod (crushed and chopped)
- Asafoetida – ½ teaspoon
- Mustard seeds – 1 teaspoon
- Vinegar – 2 table spoons
- Curry leaves -few strands
- Salt as per taste
- For grinding together
- Fennel – 1 teaspoon
- Cinnamon – 1 1/2″ piece of
- Black Pepper – 1 teaspoon
- Cloves – 4 to 5
- Cardamom – 4 to 6
- Star Anise – 1
- Turmeric powder – 1 teaspoon
- Chilli Powder – 2 to 3 table spoons
- Coriander powder – 4 table spoons
Instructions
Cut pork into medium sized cubes, wash well and set aside to drain.
Heat a heavy bottomed thava, add little oil. When the oil stats to smoke, crack the mustard seeds. Add in few strands of curry leaves, followed by chopped ginger, garlic and Asafoetida. Saute for a minute. Add in thinly chopped shallots and onions. Saute till it is soft and golden.
Grind together the spices on a stone grinder to a fine powder. Add this to the mix, followed by turmeric powder, chilli powder and coriander power. Saute well till the raw smell is gone.
Now add in the pork pieces, vinegar and salt to taste. Saut the meat for 5 minutes on high heat.
Add just enough water to cook, cover and cook in low flame. Keep sauting in between, add water if required.
When the meat is tender and cooked, add few strands of curry leaves and remove from the fire.
Serve hot.
an awesome taste with all the homely flavour’s playing around…yummmm