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Angamaly Pork Fry

For nearly 17 years, I've nurtured this small corner, witnessing both peaks and valleys. Currently, it's in a somewhat stagnant phase, to be frank with myself. Angamaly Pork Fry, a traditional Kerala pork recipe, involves slow-cooking the meat with spices and vinegar. This flavorful dish is ideally enjoyed with rice or appam.
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Course Appetizer, Side Dish
Cuisine Indian
Servings 0

Ingredients
  

  • 1 kilo Pork, cut into bite size pieces (measured after cleaning)
  • 20-25 Shallots/pearl onion (crushed)
  • 20-25 Garlic, I used small Indian variety (chopped)
  • 1 medium piece Ginger (chopped)
  • 1 tsp Fennel seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Whole black pepper
  • 4 Cardamom
  • 4 Cloves
  • 1 small piece Cinnamon
  • 1 medium Onion, sliced
  • 2.5-3 tbsp Coriander powder
  • 2.5 tbsp Kashmiri chilli powder
  • 1/2-1 tsp Turmeric powder
  • 2 medium Tomatoes, chopped
  • 2 tbsp Vinegar
  • 1/2 cup Hot water
  • 2 tbsp Coconut oil
  • Salt
  • Curry leaves

Instructions
 

  • Crush together chopped ginger & garlic, fennel, cumin, mustard seeds, cardamom, cloves, cinnamon and black pepper in a mortar and pestle, till it's almost a fine powder.(refer notes).
  • Heat oil in a wide pan or manchatti (clay pot). Add crushed shallots, ginger and garlic. Cook till it begins to brown.
  • Add sliced onion and cook till it becomes golden brown.
  • Add crushed whole spices. Cook for 2-3 mins or till the raw smell goes.
  • Add turmeric, kashmiri chilli powder and coriander powder. cook for 3-4 mins or till the oil starts appearing.
  • Add chopped tomatoes, salt and curry leaves. Cook till tomatoes soften a bit.
  • Add cleaned pork pieces and vinegar. Mix well. Make sure the pork pieces are coated well with masala.
  • Add 1/2 cup hot water, bring it to boil, reduce flame to lowest and cook till the pork is done. It takes around 1 – 1.5 hours for the pork to cook on lowest flame.
  • Check for seasoning and add more salt/pepper, if required. Add a few curry leaves as well. Let the curry rest for half an hour for the flavors to settle in.

Notes

  1. You can also crush ginger & garlic and the spices in a mixie as well.
  2. I cooked in manchatti, but you can pressure cook it as well. If using pressure cooker, after first whistle, pressure cook for 3-4 whistles on low-medium flame. Let the pressure drop naturally and open the cooker.
  3. The curry tends to darken in colour as it rests.
  4. You can serve it with rice, Appam, Chapathi etc;
Keyword Angamaly Pork Fry, Angamaly Pork Recipe, Kerala Pork recipe, Pork Peralan, Pork peralan recipe
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