A very traditional Kerala style pork curry, spicy and delicious. Best when slow cooked, especially on wood fire.
Perfect with Kappa (tapioca) or Chakka (Chacka) veychadu or rice and rottis.
Pork – 1 Kg (with bone and fat on)
Onions – 3 to 4 Medium
A handful shallot
For grinding together
Fennel – 1 teaspoon
Cinnamon – 1 1/2″ piece of
Black Pepper – 1 teaspoon
Cloves – 4 to 5
Cardamom – 4 to 6
Star Anise – 1
Garlic flakes – 1 pod (crushed and chopped)
Ginger – 1″ (chopped)
Asafoetida – ½ teaspoon
Turmeric powder – 1 teaspoon
Chilli Powder – 2 to 3 table spoons
Coriander powder – 4 table spoons
Vinegar – 2 tbs
Mustard seeds – 1 teaspoon
Salt as per taste
Cut pork into medium sized cubes, wash well and set aside to drain.
Heat a heavy bottomed thava, add little oil. When the oil stats to smoke, crack the mustard seeds. Add in few strands of curry leaves, followed by chopped ginger, garlic and Asafoetida. Saute for a minute. Add in thinly chopped shallots and onions. Sauté till it is soft and golden.
Grind together the spices on a stone grinder to a fine powder. Add this to the mix, followed by turmeric powder, chilli powder and coriander power. Sauté well till the raw smell is gone.
Now add in the pork pieces, vinegar and salt to taste. Sauté the meat for 5 minutes on high heat.
Add just enough water to cook, cover and cook in low flame. Keep sautéing in between, add water if required.
When the meat is tender and cooked, add few strands of curry leaves and remove from the fire.