All you Pork Lovers out there, here is a recipe for a spicy, Kerala style Pork Masala. The meat is coated in a thick masala gravy. My husband loves this dish. Enjoy it with Rice, Appam or Rotis!
- Pork Stew Meat (Lean meat without skin), cut into 3/4-inch cubes – 2 lbs or 1 kg approx
- Thinly Sliced Onions – 1 medium
- Ginger Garlic Paste – 1.5 tbsp
- Turmeric Powder – 1/2 tsp
- Red Chilly Powder – 1 tsp (Alter according to your spice tolerance)
- Meat Masala Powder – 1 tbsp
- Pepper Powder – 1 tsp
- Coriander Powder – 1 tbsp
- Garam Masala Powder – 1 to 1.5 tsp
- Fennel Seeds Powder (Perum Jeerakam)- 1/2 tsp
- Curry Leaves – 2 sprigs
- Cilantro (Malliyella) – a few
- Vinegar – 1 tsp
- Oil – 2 tbsp
- Salt – to taste
- Clean the meat thoroughly and cut it into bite sized pieces.
- Marinate the pork with little salt, ginger garlic paste, turmeric, coriander, meat masala, black pepper and red chilly powders for around 20 minutes.
- Transfer the meat to a heavy bottomed pan and throw in a sprig of curry leaves and chopped cilantro.
- Cover and cook the marinated pork for around 20 minutes, stirring occasionally. I don’t add water since the meat will let out water.
- Open the pan and add 1 to 1.5 tsp garam masala powder and 1/2 tsp fennel seeds powder.
- Continue to cook on medium-low heat for another 10 minutes. If you need more gravy, you can add 1/2 cup of water to the pan.
- Add 1 tsp vinegar to the pan. Do a taste test and add salt if needed.
- Meanwhile, heat 2 tbsp oil in another pan and splutter mustard seeds.
- Add onions and a sprig of curry leaves and saute until the onions are nicely browned. The onions should be thoroughly fried.
- Transfer the fried onions to the Pork Masala. Simmer for a few minutes. The water would have evaporated and the pork will be covered with a thick masala gravy.