Kerala Nadan Pork Roast Angamaly Style

Ingredientsfor 5 servings

• 1 Kilo Pork belly with fat
• 6 Cut Garlic cloves
• 1 Thumb Ginger
• 5 Cut Green chilles
• 3 nos Big onions — sliced
• 1 tbsp Vinegar
• 1 tbsp Coriander powder
• 1 tbsp Kashmiri Chilly powder
• 1 tbsp Black Pepper Powder
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 2 tsp Sugar
• 1 tbsp Home made garam masala
• Salt, to taste

Preparation

1. Step 1

   Heat a non stick pan in medium low flame. Add 1 kilo Pork Belly with fat in a non stick pan and add garlic, ginger, green chillies, onions, coriander powder, chilly powder, turmeric, cumin, sugar and salt. Mix it very well. Close with a lid and cook in low flame for 15 minutes.

2. Step 2

   After 15 minutes, add 1 small glass of hot water and Stir everything together thoroughly. Cook for another 15 minutes.

3. Step 3

   Add 1 tablespoon home made garam masala and Stir everything together thoroughly, close the lid and cook for another 30 minutes and Stir everything together thoroughly in between. (Preparation of Garam Masala (use only 1 tablespoon from this, rest save it in a air tight container): Fennel Seeds (perinjeerakam) - 1 tablespoon, cinnamon stick - 1 long, clove - 5 nos, cardomom - 3 nos, pepper corns - 1 teaspoon. Fry the above ingredients until the Fennel Seeds color changes (do not burn it). Let it cool and grind it nicely. Need around 45 minutes to 1 hour to cook. Switch of the flame once it is cooked very well and let it stay for 5 minutes before you serve.

4. Step 4

   . It will go very well with Rice, Porotta or Chapathi. Note : This should be cooked in medium low flame. The pork should be belly so that it can have enough fat. If less fat use extra water else it will stick.