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Buying fresh meat straight from the butcher and prepping it with care is a Sunday ritual enjoyed in almost every home across the state of Kerala. Pork Fry is a classic favourite of some communities in the state. Best had with rice, phulka/oil-less chapattis, rotis or appam!
Ingredients:
Pork - 1.5 kg
Shallots - 10 nos
Onion - 2 thin slices
Ginger - one small piece
garlic - 2 bulbs
Green chilli - 5 nos
Curry leaves - 2 springs
Dry red chilli - 4 nos
For pork marination:
Spices:
Cardamom - 5
Cloves - 5
Bay leaves - 2
Cinnamon - 1 inch
Black pepper - 5
Fennel seed - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilli powder - 1 teaspoon
Pepper powder - 1 teaspoon
Salt - for taste
Ginger and garlic crushed - 2 tablespoons
Oil - 1 tablespoon
Water - 1/2 cup
Rest for 30 minutes
For masala preparation:
Coconut oil - 1 tablespoon
Mustard - 1 teaspoon
Fennel seeds - 1 teaspoon
Cut coconut - 50 grams
Chopped Ginger and garlic - 2 tablespoon
Salt - for taste
Crushed Garlic - 4 nos
Turmeric powder - 1/4 tablespoon
Garam masala powder - 1 tablespoon
Fennel powder - 1 1/2 tablespoons
Coriander powder - 2 tablespoons
Chilli powder - 1/2 tablespoon
Pepper powder - 1/2 tablespoon
Crushed pepper - 1 tablespoon
Curry leaves - 1 handful
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