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Main Course

Twice Cooked Vindallu Pork

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.

40 min total|Prep 40 min|Cook 20 min|8 servings|medium

Ingredientsfor 8 servings

3 Lbs Boneless pork small pieces
2 nos Onions diced, large
6 Cloves Garlic — diced
2 tsp Ginger finely — minced
2 tsp Gram masala
1 tsp Turmeric powder
2 tsp Red pepper
2 tsp Paprika/kashmiri chilly
Curry leaves, a few
2 nos Tomatoes — diced
2 tsp Patak`s Vindalu paste

Preparation

Step 1
Cook half of the diced onions to a golden brown color.
Step 2
Add ginger, garlic and sauté.
Step 3
After 2 minutes, add garam masala, red pepper and turmeric. Stir for sometime and add curry leaves and salt.
Step 4
Add pork pieces and 4 tsp vinegar. Lower the heat to medium and cook for 45 - 50 min.
Step 5
Give it a stir now and then until all the liquid is gone. Do not add any water.
Step 6
Place a pan on the stove and pour oil. cook the rest of the onions to golden brown and add paprika or kashmiri chilly.
Step 7
Add diced tomatoes and after 2 minutes, add vindalu paste.
Step 8
After 2 minutes, add cooked pork and cook for another 5 minutes under low heat. Serve with rice, chapathi or puri.
Step 9
Tips:- 1)Tastes better if you add little pork skin. Also you can use red onion instead of regular one. Tastes much better the next day.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Twice Cooked Vindallu Pork

40 min total|Prep 40 min|Cook 20 min|8 servings|medium

Ingredientsfor 8 servings

3 Lbs Boneless pork small pieces
2 nos Onions diced, large
6 Cloves Garlic — diced
2 tsp Ginger finely — minced
2 tsp Gram masala
1 tsp Turmeric powder
2 tsp Red pepper
2 tsp Paprika/kashmiri chilly
Curry leaves, a few
2 nos Tomatoes — diced
2 tsp Patak`s Vindalu paste

Preparation

Step 1
Cook half of the diced onions to a golden brown color.
Step 2
Add ginger, garlic and sauté.
Step 3
After 2 minutes, add garam masala, red pepper and turmeric. Stir for sometime and add curry leaves and salt.
Step 4
Add pork pieces and 4 tsp vinegar. Lower the heat to medium and cook for 45 - 50 min.
Step 5
Give it a stir now and then until all the liquid is gone. Do not add any water.
Step 6
Place a pan on the stove and pour oil. cook the rest of the onions to golden brown and add paprika or kashmiri chilly.
Step 7
Add diced tomatoes and after 2 minutes, add vindalu paste.
Step 8
After 2 minutes, add cooked pork and cook for another 5 minutes under low heat. Serve with rice, chapathi or puri.
Step 9
Tips:- 1)Tastes better if you add little pork skin. Also you can use red onion instead of regular one. Tastes much better the next day.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.