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Main Course

Pork Gravy

Kerala-style pork with its signature dark roast and crispy edges. The meat is first tenderised with spices, then dry-fried until each piece has a deep, caramelised crust that crackles when you bite in.

Ingredientsfor 5 servings

1 kg Pork meat
4 To Onion chopped, big
2 nos Garlic pods — finely chopped
50 g Garlic — finely chopped
200 g Tomato — finely chopped
4 nos Green chillies slit across
2 tsp Soya Sauce
2 tsp Vinegar
Salt, to taste
3 To Chilly powder
3 tsp Coriander powder
2 tsp Cumin powder Jeeerakam
1 tsp Pepper powder

Preparation

Step 1
Wash pork meat & put it into a pressure cooker.
Step 2
Add finely chopped onion, ginger, garlic, tomatoes & green chillies along with salt.
Step 3
Pressure cook along with the vent for 3 to 4 whistles.
Step 4
Once all the pressure is gone, remove the lid of the cooker & keep the cooker on fire.
Step 5
Add the dry masala powders.
Step 6
Add vinegar & soya sauce & simmer for 10 minutes on low fire.
Step 7
Goes well with rice or roti or bread.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Pork Gravy

Ingredientsfor 5 servings

1 kg Pork meat
4 To Onion chopped, big
2 nos Garlic pods — finely chopped
50 g Garlic — finely chopped
200 g Tomato — finely chopped
4 nos Green chillies slit across
2 tsp Soya Sauce
2 tsp Vinegar
Salt, to taste
3 To Chilly powder
3 tsp Coriander powder
2 tsp Cumin powder Jeeerakam
1 tsp Pepper powder

Preparation

Step 1
Wash pork meat & put it into a pressure cooker.
Step 2
Add finely chopped onion, ginger, garlic, tomatoes & green chillies along with salt.
Step 3
Pressure cook along with the vent for 3 to 4 whistles.
Step 4
Once all the pressure is gone, remove the lid of the cooker & keep the cooker on fire.
Step 5
Add the dry masala powders.
Step 6
Add vinegar & soya sauce & simmer for 10 minutes on low fire.
Step 7
Goes well with rice or roti or bread.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.