Asado de cerdo al estilo de Kerala

Ingredientes

• 1 kg Pork (cut into small-medium size pieces)
• 1.5 tsp Chopped ginger
• 1/2 cup Water
• Salt
• 1 1/3 cup Grated Coconut
• 6 Small onion / Pearl onion (sliced)
• 1.5 -2 tbsp Chopped garlic
• 1.5 tsp Chopped ginger
• 4 Cardamom
• 1 inch Cinnamon stick
• 4 Cloves
• 1 tsp Whole pepper
• 1.5 tsp Fennel seeds (Perumjeerakom)
• 3 medium Onion (sliced)
• 1 tsp Chopped ginger
• 1/2 tsp Turmeric powder
• 2.5 - 3 tsp Chilli powder
• 3 tsp, heaped Coriander powder
• 2 medium Tomatoes (chopped)
• Salt
• Curry leaves
• Coconut oil

Preparación

1. 1

   Marinate the cleaned pork pieces with salt, turmeric powder and 1.5 tsp chopped ginger for 10 mins. Add 1/2 cup water to this and pressure cook for 1 whistle on high flame (refer notes). Keep it closed till pressure drops.

2. 2

   Heat oil in a wide pan and add all the ingredients listed under "to roast and grind". Fry it on low flame, till the coconut turns golden brown. Remove from fire and let it cool. Grind the roasted ingredients. Make sure you pulse it at regular intervals than grinding in one go, the ground mixture should be in powder form and not oily.

3. 3

   Heat oil in a deep and wide pan. Add sliced onion and cook. When onion becomes soft, add 1 tsp chopped ginger and curry leaves. When onion becomes golden brown, add turmeric powder, chilli powder and coriander powder. Mix well and fry for 2-3 mins. Add chopped tomatoes and salt. When tomatoes become soft, add cooked pork along with the water. Mix well.

4. 4

   Bring it to aboil and let it simmer till the gravy is almost dried. Add powdered coconut mixture to the pork and mix well. Cook for 5-7 mins on low flame or longer of required.