Wednesday, 19 June 2013

Dry Pork Recipe

DRY FRY
Ingredients
Smoke dried pork 250 gm (chop into smaller pieces if required)
1 onion – thin long slices
2 green chillies – long slice
Curry leaves – few
1 tomato – chopped
Salt – to taste
Red chilli powder – ½ tsp
Turmeric – ¼ tsp
Garam masala – ½ tsp
Kachampuli – ¼- ½ tsp
Oil – for frying – as required


Procedure
Wash the dried pork in hot water. Cook it in a pressure cooker (let it cook for about 3 whistles) and keep it aside after draining the water. Take oil in a frying pan and let it heat up under a slow flame. Add chopped onion, green chillies, curry leaves, tomato, salt, chilli powder, garam masala, turmeric and kachampuli and fry it for a minute while stirring it. Add the pork and mix it well. Let it cook for about 5-10 min. Garnish with coriander leaves.

DRY PORK CURRY
This needs a masala to be prepared first.
Masala
Ingredients
Coconut – ½, grated
Coriander powder – 2 tsp
Onion 1 – chopped
Garlic – 2 pieces
Jeera – ¼ tsp

Preparing the masala
Grind the above ingredients into a fine paste and keep it aside

Curry
Ingredients
Dried pork – 250 gm
1 onion – thin long slices
2 green chillies – long slice
Curry leaves – few
Oil – for frying – as required


Procedure
Wash the dried pork in hot water. Cook it in a pressure cooker (let it cook for about 3 whistles) and keep it aside (don’t drain the water). Heat the oil in a pan/vessel (you will be preparing the curry in it – so choose the size accordingly). Add all the ingredients (except pork) and fry for a few minutes, while stirring occasionally. Add cooked pork and additional water (if required). Cook until it boils. Garnish with coriander leaves.

2 comments:

  1. Amazing smoked pork! Just made some and it is very flavourful, some credit to me, too.

    I followed your instructions but increased onion (ulli) and garlic and fried them in coconut oil at highest heat.

    Crushed half teaspoon of star anise, cumin, and cinnamon and one big helping of black pepper.

    Rest all was same.

    While boiling, I used very little water, just enough to half submerge the pork and after 4 whistles, nearly 2-3 tablespoons of rich black juice was left which was further reduced and used for cooking.

    Oh How! How could that Black Gold be thrown!

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    Replies
    1. Thanks Rahul! Excited to know that it turned out great!

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