A yummy pork recipe with coconut chunks!
Ingredients:
Pork: 500 gm
Shallots: 12-15, finely sliced
Ginger paste: 1/2 tsp
Garlic paste:1/2 tsp
Green chilli: 2, slit
Curry leaves: 1 sprigs
Coconut: 3 tbsp, pieces chopped
Turmeric powder:1/4 tsp
Coriander powder: 2 tsp
Fennel powder: 1/4 tbsp
Cumin powder: 1/2 tsp
Black pepper powder: 1 tsp
Garam masala powder:1/2 tsp
Vinegar: 2 tsp
Salt to taste
Water:1/4 cup
Coconut oil: 2 + 1 tbsp
Method:
1. Clean, wash and drain the pork pieces in a colander.
2. Roast all the powders (coriander, cumin fennel and 1/2 tsp pepper) together till you get a nice aroma of the spices. Marinate the pork with this roasted powder along with vinegar, salt and turmeric powder. Keep it over night if possible or for half an hour if no time permits.
3. Heat an uruli, add a tbsp of coconut oil and add the marinated pork and stir fry for 6-8 min utes till the pieces changes its color.
4. Cover and cook adding the water, stirring occasionally, till the pork is done.
5. In a kadai add 2 tbsp and saute the shallots, till they turn golden in color. Add the ginger garlic paste and saute till the raw smell leaves.
6. Add the slit chilli and the pork and stir fry for 5 minutes, or till the water dries. and the oil starts to bubble at the sides.
7. Add the curry leaves and pepper powder and mix well, stir for 3-4 minutes. Close and leave for awhile as the fragrance of the curry leaves and the taste of the pepper powder get to the pork fry.
8. Transfer to a serving bowl and serve with rice or chapattis.
Ingredients:
Pork: 500 gm
Shallots: 12-15, finely sliced
Ginger paste: 1/2 tsp
Garlic paste:1/2 tsp
Green chilli: 2, slit
Curry leaves: 1 sprigs
Coconut: 3 tbsp, pieces chopped
Turmeric powder:1/4 tsp
Coriander powder: 2 tsp
Fennel powder: 1/4 tbsp
Cumin powder: 1/2 tsp
Black pepper powder: 1 tsp
Garam masala powder:1/2 tsp
Vinegar: 2 tsp
Salt to taste
Water:1/4 cup
Coconut oil: 2 + 1 tbsp
Method:
1. Clean, wash and drain the pork pieces in a colander.
2. Roast all the powders (coriander, cumin fennel and 1/2 tsp pepper) together till you get a nice aroma of the spices. Marinate the pork with this roasted powder along with vinegar, salt and turmeric powder. Keep it over night if possible or for half an hour if no time permits.
3. Heat an uruli, add a tbsp of coconut oil and add the marinated pork and stir fry for 6-8 min utes till the pieces changes its color.
4. Cover and cook adding the water, stirring occasionally, till the pork is done.
5. In a kadai add 2 tbsp and saute the shallots, till they turn golden in color. Add the ginger garlic paste and saute till the raw smell leaves.
6. Add the slit chilli and the pork and stir fry for 5 minutes, or till the water dries. and the oil starts to bubble at the sides.
7. Add the curry leaves and pepper powder and mix well, stir for 3-4 minutes. Close and leave for awhile as the fragrance of the curry leaves and the taste of the pepper powder get to the pork fry.
8. Transfer to a serving bowl and serve with rice or chapattis.
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