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
- 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
- Crush together cumin and fennel seeds, cinnamon, cloves, cardamom, black pepper and mustard seeds to a fine powder. Keep aside.
- Heat 2 tbsp oil in a deep and wide pan. Add sliced onion and cook till it browns.
- Add crushed ginger and garlic. Cook for 3-4 mins, till the raw smell goes.
- Add 2 tsp of ground spices. Cook for 2-3 mins.
- 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.
- Add sliced tomato and salt. Cook till tomatoes soften.
- Add cleaned pork pieces and mix well.
- 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.
11 thoughts on “Kerala Style Pork Peralan”
This was excellent indeed . Thank you
I made this yesterday, it was fantastic!
Thanks for sharing a easy and delicious recipe
I have made pork multiple time in the past, but never was this tasty. Thanks for the recipe.
You are welcome :) I’m so happy to hear that this recipe came out well for you. Thanks for the comment!
I made this with “organic pork” – the portions were of neck……followed the recipe to the dot and it was so so delicious !!!
It is difficult to get good Kerala pork taste from the imported pork we get to buy here – but this one – just came out so well !! Thank you !
Keep posting please …….wishing you a Merry Christmas!
Great to hear that you liked the Pork recipe! I’m glad it came out well for you. Thanks for the wishes and wish you too a Merry Christmas :)
The pork belly… Is it with skin… Or without?
I used pork belly without skin.
Very tasty. I tried it.
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.
Thanks a lot for your comment :) Good to know that you like the recipes. Will try to post a beef pickle recipe sometime…