This pork fry recipe was given to me by one of my friends from Thrissur, Kerala. According to her, this dish is commonly served during festive occasions in Kerala Christian Homes. I found this pork really yummy!!
Ingredients:
For Marination:
Pork- 1 kg, cut into small pieces
Red Chilli Powder- 1 tsp
Turmeric - 1/2 tsp
Green Chilli - 1
Black Pepper Powder - 1 tsp
Ginger Paste - 1 tsp
Salt- 1 tsp
For the Masala:
Onions- Two large ones, sliced or preferably small onions (Shallots)- 1 cup
Coriander Powder-4 tsp
Red Chilli Powder - 3 tsp
Garlic Paste- 3 tsp
Ginger paste - 2 tsp
Garam Masala- 1 tsp
Turmeric powder - 1/2 tsp
Small Coconut chunks- 1 cup
Curry leaves- 3-4 sprigs
Salt-to taste
Oil- 2 tsp or as required.
Method:
1. Marinate the pork with the ingredients mentioned for 30 minutes.
2. In a regular pan, add 2 tsp of oil and then the marinated pork, close the lid and cook it till it is done. It may take around 40 minutes for the pork to be well-cooked on medium fire. A cup of water can be added after, say 10 minutes into the cooking so that the pork will not get stuck to the base of the vessel. After 25 minutes, keep stirring the pork every 5 minutes. Take the cooked pork off the fire. Drain any excess oil.
3. Heat the drained oil in a pan and add the coconut chunks. Fry them until they turn golden brown. Remove them and keep aside.
4. Now add the sliced onion/shallots, followed by the curry leaves and salt to the same pan. If oil looks insufficient, you can add an extra teaspoon of it before adding the onions. Saute till the onions turn golden brown.
5. Now add the ginger garlic paste and saute well for a minute. Follow this up by adding chilli powder, coriander powder and the garam masala and continue to saute for two minutes. If the masala mix is becoming too dry, another spoon of oil can be added.
6. Now add the fried coconut chunks and the cooked pork and mix them well with the masala. Close the lid. Cook on low fire for another 15 minutes. In between, you can check and adjust the salt.
7. Remove from fire and serve with boiled rice.
Ingredients:
For Marination:
Pork- 1 kg, cut into small pieces
Red Chilli Powder- 1 tsp
Turmeric - 1/2 tsp
Green Chilli - 1
Black Pepper Powder - 1 tsp
Ginger Paste - 1 tsp
Salt- 1 tsp
For the Masala:
Onions- Two large ones, sliced or preferably small onions (Shallots)- 1 cup
Coriander Powder-4 tsp
Red Chilli Powder - 3 tsp
Garlic Paste- 3 tsp
Ginger paste - 2 tsp
Garam Masala- 1 tsp
Turmeric powder - 1/2 tsp
Small Coconut chunks- 1 cup
Curry leaves- 3-4 sprigs
Salt-to taste
Oil- 2 tsp or as required.
Method:
1. Marinate the pork with the ingredients mentioned for 30 minutes.
2. In a regular pan, add 2 tsp of oil and then the marinated pork, close the lid and cook it till it is done. It may take around 40 minutes for the pork to be well-cooked on medium fire. A cup of water can be added after, say 10 minutes into the cooking so that the pork will not get stuck to the base of the vessel. After 25 minutes, keep stirring the pork every 5 minutes. Take the cooked pork off the fire. Drain any excess oil.
3. Heat the drained oil in a pan and add the coconut chunks. Fry them until they turn golden brown. Remove them and keep aside.
4. Now add the sliced onion/shallots, followed by the curry leaves and salt to the same pan. If oil looks insufficient, you can add an extra teaspoon of it before adding the onions. Saute till the onions turn golden brown.
5. Now add the ginger garlic paste and saute well for a minute. Follow this up by adding chilli powder, coriander powder and the garam masala and continue to saute for two minutes. If the masala mix is becoming too dry, another spoon of oil can be added.
6. Now add the fried coconut chunks and the cooked pork and mix them well with the masala. Close the lid. Cook on low fire for another 15 minutes. In between, you can check and adjust the salt.
7. Remove from fire and serve with boiled rice.
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