Recipe by Nancy Suares
Ingredients:
1 kg pork (clean and cut into medium pieces)
2 onions (chopped)
3 tbsp kachampuli/coorgi vinegar (store bought)
3 tbsp coorgi pork masala (store bought)
For marination:
1 1/2 tbsp red chilli powder
1 tsp turmeric powder
1 tsp salt
1 1/2 tbsp ginger garlic paste
To grind to a masala paste
3 medium or big sized onions
2 star anise seeds
8 cloves
4" cinnamon
3 pods garlic
3" ginger
15 green chillies
1 handful of coriander leaves
1 handful curry leaves
Steps:
- Marinate the pork with red chilli powder, turmeric, salt and ginger garlic paste and refrigerate for two hours.
- In a mixie jar, add onions, star anise seeds, cloves, cinnamon, garlic, ginger, green chillies, coriander leaves, curry leaves and 1/2 cup water and grind to a smooth paste and keep aside.
- In a vessel, add the pork and 2 chopped onions and cook it on low flame till the meat is tender. Collect the pork fat for frying.
- In a pan, add the pork fat and heat it.
- Add the ground masala and fry till the oil/fat separates.
- Add coorgi vinegar (kachampuli).
- Add coorgi pork masala powder and mix well.
- Add the tenderly cooked pork to the pan, mix well and simmer for 5 minutes. Serve hot.
- ENJOY!