Kerala Style Pork Peralan Recipe
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.
- 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.
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.
