This is a Mangalorean pork recipe. Got it from my mother in law a very seasoned cook. It's a very old recipe that's been in the family.
It's color, the smell of the green leaves and the blending in of the spices makes it worth a try for a die hard pork fan !!!!!
Pork: 500 gm
Onions: 2 big, finely chopped
For the marination:
Lime: juice of a lemon
Black peppercorns: 8-10
Turmeric powder: 1/2 tsp
Salt to taste
For the masala:
Cumin powder: 2 tsp
Coriander powder: 3 tbsp
Cloves: 5
Cinnamon:1 inch stick
Black peppercorns: 6- 8
Green chilli: 2, deseeded
Ginger paste: 1 and 1/2 tbsp
Garlic paste: 1 tbsp
Coriander leaves: 1 cup
Mint leaves: 1/4 cup
Vinegar: 2 tsp
Oil: 2 tbsp
1. Wash the pork pieces cut into 1 inch pieces, with bones. Put the pieces in a colander to drain out the water.
2. Take the pieces in a bowl and marinate with lime juice, black pepper powder, salt and turmeric powder. Keep refrigerated for 1/2 an hour.
3. Boil the pork in a pressure cooker along with the marinade for 4 whistles on high flame and 15 minutes on slow flame.
4. In the meanwhile, grind all the ingredients for the masala to a fine paste and keep aside.
5. Now take the cooked pork pieces and put the in a colander to drain the stock and masala which is liquid.
6. Heat a tbsp oil in a flat bottomed pan, add the drained and dry pork pieces and stir fry till they are browned on both sides ( you can do it fully if the quantity is small, or in batches if the quantity is more).
7. Add these fried pieces to the collected stock masala and mix it well.
8. Heat oil in another heavy bottomed pan, add the chopped onions and fry till they are light golden brown.
9. Add the fried pork masala to it and keep on slow flame for 5-8 minutes, they gravy begins to thicken and the oil begins to float.
10. Take off from fire and transfer to a serving dish.
11. Serve hot with sanna or red boiled rice
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