Here is the recipe…
Marinate the cleaned pork pieces with salt, turmeric powder and 1.5 tsp chopped ginger for 10 mins. Add 1/2 cup water to this and pressure cook for 1 whistle on high flame…
Heat oil in a wide pan and add all the ingredients listed under “to roast and grind”. Fry it on low flame, till the coconut turns golden brown. Remove from fire and let it cool. Grind the roasted ingredients…
Heat oil in a deep and wide pan. Add sliced onion and cook. When onion becomes soft, add 1 tsp chopped ginger and curry leaves…
When onion becomes golden brown, add turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 mins. Add chopped tomatoes and salt…
When tomatoes become soft, add cooked pork along with the water. Mix well…
Add powdered coconut mixture to the pork and mix well. Cook for 5-7 mins on low flame or longer of required…
Ingredients
- 1 kg Pork (cut into small-medium size pieces)
- 1.5 tsp Chopped ginger
- 1/2 cup Water
- Salt
To roast and grind
- 1 1/3 cup Grated Coconut
- 6 Small onion / Pearl onion (sliced)
- 1.5 -2 tbsp Chopped garlic
- 1.5 tsp Chopped ginger
- 4 Cardamom
- 1 inch Cinnamon stick
- 4 Cloves
- 1 tsp Whole pepper
- 1.5 tsp Fennel seeds (Perumjeerakom)
For masala
- 3 medium Onion (sliced)
- 1 tsp Chopped ginger
- 1/2 tsp Turmeric powder
- 2.5 - 3 tsp Chilli powder
- 3 tsp, heaped Coriander powder
- 2 medium Tomatoes (chopped)
- Salt
- Curry leaves
- Coconut oil
Instructions
- Marinate the cleaned pork pieces with salt, turmeric powder and 1.5 tsp chopped ginger for 10 mins. Add 1/2 cup water to this and pressure cook for 1 whistle on high flame (refer notes). Keep it closed till pressure drops.
- Heat oil in a wide pan and add all the ingredients listed under "to roast and grind". Fry it on low flame, till the coconut turns golden brown. Remove from fire and let it cool. Grind the roasted ingredients. Make sure you pulse it at regular intervals than grinding in one go, the ground mixture should be in powder form and not oily.
- Heat oil in a deep and wide pan. Add sliced onion and cook. When onion becomes soft, add 1 tsp chopped ginger and curry leaves. When onion becomes golden brown, add turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 mins. Add chopped tomatoes and salt. When tomatoes become soft, add cooked pork along with the water. Mix well.
- Bring it to aboil and let it simmer till the gravy is almost dried. Add powdered coconut mixture to the pork and mix well. Cook for 5-7 mins on low flame or longer of required.
Notes
I used the thigh portion of Pork with bone. The cooking time of pork may vary, so adjust the pressure cooking time accordingly.
It takes some time for the flavour to settle in and it tastes better the next day. Also the colour tends to deepen as it rests. If you want the pork pieces to be covered with coconut masala, add 1-2 tbsp hot water and heat on stove top.
It keeps well in the fridge for 3 days. it's better to reheat it on stove than microwave.
If you want it to be extra spicy, add 2 chopped green chilly along with sliced onion while making the masala.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
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wow pork!!! ive always tried pork vindaloo but this dish luks different!! will def try….
Hi Rhea,
This is a good pork recipe, if you like typical kerala Nadan style dishes. Hope you get to try it soon.
Cheers
Maria
Hi Maria,
Thank you for this recipe. I tried this today and every one loved it.
Thank you,
Sherin
Hi Sherin,
You are welcome! Good to know that this recipe came out well for you.
Wish you a Happy New Year!
Cheers
Maria
Hi maria which part of the pork should I buy ….scotch fillets or shoulder or ? I live in Australia so its so different from the pork meat we get in kerela
Hi Sarah,
Sorry for the delayed reply, I was away on a trip. I’ve mentioned in the notes section of the recipe that I used thigh portion with bones. You can use that or pork belly. I think even shoulder portion will do.
I hope you get to try this recipe sometime and like it too..
Cheers
Maria
Dear Maria,
I really enjoy reading your blog. I find it really inspiring. I am frequent visitor to your blog since my MIL introduced me to it. I have heard from her and my husband about Tessy aunty’s cooking. They are family friends. I have had the opportunity to try some of Tessy aunty’s cooking myself, when we visit them. They are one couple we visit on each of our India trips.
We live in Uk. I write a humble blog myself (www.kukskitchen.blogspot.co.uk), and I find cooking such a great stress reliever after a long day at work.
I wish to try some of your recipes as they are much similar to my mum’s cooking and my MIL’s cooking,us being Syrian christians like you. I liked this recipe a lot too, similar to all your other lovely recipes.
Happy blogging and keep inspiring.
Regards
Sherin.
Hi Sherin,
Thank you so much for your comment :) Nice meeting you here.
Though I havent met you, I’ve heard about you from Tesschechy, Deepu is her all time fav person :) I forwarded your comment to Tesschechy as well and she was very happy to see it.
All the best for your blog, it looks great!
Cheers
Maria
I made this recipe for Easter this time and everyone loved it. Thank you Maria. I am able to try out new recipes rather than the usual mundane boring ones because of your blog.
Thank you very much Anna :) Great to know that Pork recipe was a part of your Easter menu.
I’m happy that you are trying out diff recipes from here, keep going :)
Cheers
Maria
Hi Maria,
Wanted to know if I can add vinegar to the pork while cooking the pork. Have seen my mother doing it. She used to say that the vinegar makes the pork tasty and also kills the germs in the pork while cooking.
Hi Yasmine,
I guess you can use Vinegar, but adjust the qty of tomato accordingly.
Hope you get to try this recipe soon :)
Cheers
Maria
I totally agree to your mom’s comment on adding vineger to pork.That gives an added taste.Killing of germs ,I am really unaware.
Thanks for this recipe Maria; something to look forward to in this time of beef ban :(
You are welcome Preeti :) I sympathise with you about the beef ban :((
Beef ban? We are getting our beef in Mumbai.Where you at?
I have heard from my relatives in Kanjirappally that we should avoid coriander in pork preparations but here you are suggesting more. Let me try it out.
:) I guess the preparation style varies for each place..
I hope you get to try this recipe and like it too :)
Cheers
Maria