Kerala Style Pork Peralan

Christmas is almost here. I knew I wanted to share a Pork recipe for Christmas. Though I don’t eat Pork, I do like cooking Pork ;)

The reason is, it’s comparatively easy to cook and the end result looks so appetizing, that I almost feel like kicking myself for not eating pork. It happened this time also, by the time I finished cooking, the color, the texture and the cooking aroma was sooo tempting and I found it so hard to resist.

I used pork belly for this and in the end all the fat oozing out forming a glistening layer around the edges of the masala coated tender pork pieces was a treat to the eyes and it sure was a treat for the taste buds.

Since I don’t eat it, I made sure to give it to a number of people to get proper feedback. Got raving reviews and so I’m sharing it with you.

Before you go busy with all the Christmas preps…let me wish you.

We, Jose and Maria, Wish You and Your Loved Ones a Very Merry Christmas! Let the season of Joy, Peace and Happiness stay with you!

You can see all Christmas special recipes here

Recipe adapted from Suriyani Pachakam

Pork Peralan
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Kerala Style Pork Peralan Recipe

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Author: Maria Jose Martin

Ingredients

  • 600 – 650 gms Cleaned Pork, cut into medium size pieces (I used pork belly)
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Fennel seeds (perumjeerakom)
  • 1 long piece Cinnamon
  • 3 Cloves
  • 3 Cardamom
  • 1/2 tsp Whole black pepper
  • 1/4 tsp Mustard seeds
  • 3 medium Onion (sliced)
  • 2 tsp Crushed ginger
  • 2.5 tsp Crushed garlic
  • 1.5 – 2 tbsp Kashmiri Chilli powder
  • 2 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 2 small – medium Tomato (sliced)
  • 1.5 tbsp Vinegar
  • Salt (to taste)
  • 2tbsp + 1 tsp Coconut oil

Instructions

  • Crush together cumin and fennel seeds, cinnamon, cloves, cardamom, black pepper and mustard seeds to a fine powder. Keep aside.
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  • Heat 2 tbsp oil in a deep and wide pan. Add sliced onion and cook till it browns.
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  • Add crushed ginger and garlic. Cook for 3-4 mins, till the raw smell goes. 
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  • Add 2 tsp of ground spices. Cook for 2-3 mins.
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  • Mix together kashmiri chilli, coriander and turmeric powder with 1 tsp oil and 2 tbsp water. Add this to the masala. Cook for 4-5 mins, till the raw smell goes and oil starts appearing.
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  • Add sliced tomato and salt. Cook till tomatoes soften.
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  • Add cleaned pork pieces and mix well. 
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  • Add 3/4 cup hot water and vinegar to the curry. Bring to boil. Reduce the flame to lowest. Cover and cook for 35 – 45 mins, till the gravy is reduced and pork is tender. Let the curry rest for at least half an hr, before serving. 
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Notes

The remaining ground spices can be stored and used for other non veg recipes. It took almost 40 mins to cook the pork. The time may vary depending on the cut you use. I recommend using fresh pork belly for the maximum flavour and right texture. The color of the dish tends to darken as it rests. Also, if you like it extra spicy, you can add some pepper powder towards the end. The flavor tends to develop as it rests. You can make it advance and let the dish rest for a while. 
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  • Hi Maria,
    I’m a vegetarian. But use to cook non-veg dishes for my husband. Have tried many of your recipes. Out of those easter chicken curry, beef cutlet, beef biriyani and vellarika moru curry are the ones I got most comments for. Thanks to you :)
    I would be very happy if you share beef pickle recipe some time soon.

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