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Main Course

Twice Cooked Pork Vindallu

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.

30 min total|Prep 30 min|Cook 20 min|8 servings|easy

Ingredientsfor 8 servings

3 Lbs Cubed pork with little skin
2 nos Large onion — diced
3 Cloves Garlic — crushed
2 tsp Fresh ginger — minced
2 tsp Garam masala
1 tsp Tumeric powder
2 tsp Red pepper
2 tsp Kashmiri chilli/Paparika
2 Stems Curry leaves
1 cup Tomatoes — diced
2 tsp Patek vindalu curry paste

Preparation

Step 1
Cook half the onion to golden brown. Add ginger garlic, curry leaves and sauté.
Step 2
Add garam masala, red pepper, turmeric powder and salt. Let it cook for 2 minutes and add pork pieces and 4 tsp vinegar.
Step 3
Lower the heat to medium. Cook for 45 -50 min.Give it a stir now and then until all the liquid is gone.
Step 4
Cook the rest of the onion to a fairly dark brown color. Add paprika or kashmiri chilli, then add diced tomatoes and vindallu paste.
Step 5
After 2 minutes, add the cooked pork and keep cooking for 5 more minutes under low heat. Make sure the lid is on. Serve hot with rice, chapathi or puri.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Twice Cooked Pork Vindallu

30 min total|Prep 30 min|Cook 20 min|8 servings|easy

Ingredientsfor 8 servings

3 Lbs Cubed pork with little skin
2 nos Large onion — diced
3 Cloves Garlic — crushed
2 tsp Fresh ginger — minced
2 tsp Garam masala
1 tsp Tumeric powder
2 tsp Red pepper
2 tsp Kashmiri chilli/Paparika
2 Stems Curry leaves
1 cup Tomatoes — diced
2 tsp Patek vindalu curry paste

Preparation

Step 1
Cook half the onion to golden brown. Add ginger garlic, curry leaves and sauté.
Step 2
Add garam masala, red pepper, turmeric powder and salt. Let it cook for 2 minutes and add pork pieces and 4 tsp vinegar.
Step 3
Lower the heat to medium. Cook for 45 -50 min.Give it a stir now and then until all the liquid is gone.
Step 4
Cook the rest of the onion to a fairly dark brown color. Add paprika or kashmiri chilli, then add diced tomatoes and vindallu paste.
Step 5
After 2 minutes, add the cooked pork and keep cooking for 5 more minutes under low heat. Make sure the lid is on. Serve hot with rice, chapathi or puri.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.