Tuesday, August 17, 2010
We had a guest over. He was craving Indian home style food and ever ready for some myself I went all the way and fixed a fare of rice and moru kachiyathu, thoran, meen curry and ularthirachi. This is a typical lunch at my home in Kerala. Oh.. it was all very good. Eating and reminiscing about holidays in Kerala. We puttered around home eating, chatting, watching mal flick etc recreating a true holiday. It felt close to being home on a summer vacation. Blissful.
So, about this pork I made. It came out well. Not very dry, coated in a generous gravy which was not dripping leaving the meat succulent I was quite pleased with the way it turned out. We talked away into the night forking up pieces clean off the bowl without dripping or dirtying the carpet. It's ideal to have with rice and a wet gravy or just as a snack. It's pungent so adjust the chili powder if you are going to eat it as a snack. You can do the same with any meat of your preference. The shallots and curry leaves gives the dish the perk it needs to stand out as a Mal dish.
Pork - 2 lbs
Shallots - 2 - 3 cups sliced (I added 3 cups sliced)
Ginger - 3 tbspn coarsely chopped
Garlic - 3 tbspn coarsely chopped
Garam Masala - 2 tspn
Chili Powder - 2 Tbspn (bring it to 1 tbspn if you don't want it it hot; you adjust at the end if you prefer by sprinkling ground pepper)
Coriander - 1 Tbspn
Turmeric - 1/2 to 1 tspn
Curry Leaves - 3 - 4 sprigs
Vinegar - 1 tspn
Oil - 2-3 Tbspn
Salt - to taste
You could pressure cook all of this with 1/2 cup of water until two whistles and then simmer and slow cook till dry. Or you can saute shallots, ginger and garlic followed with the powder masala. Once done add pork stir till the flesh turns white and then add 1 cup of water and slow cook for an hour. Once it has cooked for an hour stir fry until water dries and oil expresses.