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DISH NAME : KERALA PORK ROAST
| Quantity | Name | |
|---|---|---|
| 2 Kg. | Pork | |
| 1 Tsp. | Pepper powdder | |
| 0.5 Tsp. | Garam masala | |
| To Taste | salt | |
| 0.5 Tsp. | Turmeric powder | |
| MASALA | ||
| 150 Gm. | Coconut oil | |
| 0.5 Tsp. | Aniseed | |
| 5 No.s | Whole red chilli | |
| 300 Gm. | Onion sliced | |
| 15 Cloves | Garlic | |
| 100 Gm. | Shallots sliced | |
| 20 Gm. | Green chilli (julienne) | |
| 20 Gm. | Ginger julienned | |
| 3 Sprigs | Curry leeaves | |
| 0.75 Tsp. | Chilli powder | |
| 1 Tsp. | Corriander powder | |
Method
Cut pork with fat into 3/4 inch cubes, wash well and keep aside . In a hundi, put pork, little turmeric powder, curry leaves, salt and enough water to cover the meat. Cook the pork till 3/4 is done (cover the vessel while cooking) and the water gets dry, fry the pork in hot oil and keep it aside ( not crisp)
Masala:
Heat coconut oil; in a kadai, add aniseed , whole red chilli, sliced onion, slit garlic, slices shallots , green chilli, ginger , curry leaves. When it is golden brown add chilli powder , corriander powder, reduce the heat, put a little water and cool for 2 minutes. When the masala is thick, add fried pork, aliitle water and cook for 2 minutes. Add pepper powder, garam masala powder, check the seasoning.