Peeps! What did you cook over the weekend? Well, I made some simple rice, dal and paired it with this lovely pork green masala. As you know, I have been updating my recipe index and categories since the past two weeks and I noticed that I had very few pork recipes on the blog! This is probably because we don’t eat a lot of pork here. It could be that we enjoy the quality of meat available in Mangalorean a bit too much and used to bring it here until the rules changed sometime this year. Now we buy it rarely and stick to our usual Mangalorean fare which is pork bafat or sorpotel (which is again a very rare thing). It also could be because I usually like cooking chicken or beef or resort to vegetarian meals when I am tired of both. Mutton and pork are usually reserved for festive occasions or when people visit us.
Anyways, coming to today’s recipe, I am still busy clearing up my freezer and pantry and cooking meals with whatever I have in stock instead of buying new stuff and so this dish came into being. I had a chunk of pork belly languishing in the freezer with no real purpose in its life. Since I am now trying to try out recipes to fill up some categories on the blog (yeah, I have started cooking with the blog in mind again) I thought it was a good idea to hunt for specific recipes and build things from there. I found this recipe in the Konkani cookery book ‘Randhpa Kudaanth’ by Grace D’Cruz and adapted it.
As you may be knowing, I am a huge fan of green masala based recipes with chicken green curry being my favourite go-to recipe whenever I have to cook in a hurry and I don’t want to rack my brains thinking up of something special. My family loves it too. Chicken, mutton, beef, pork, fish – everything turns out yum when cooked in green masala. I even tried cooking paneer in it using the same masala base from my mum’s green biryani recipe! Here are some of my recipes that have been tried, tested & loved by several readers too.
Mum’s Chicken Green Biryani (in a pressure cooker)
Chicken Green Curry without Coconut (the same recipe can be used for mutton and beef too)
Fish Biryani (Using a blend of Shaan masala & green masala)
I do hope you give this pork recipe a try and enjoy it too! Do let me know how it turns out. Drop me an email at [email protected] You can also use the ‘Contact’ tab to send me a quick message! Don’t forget to key in your correct email id if you’d like a reply from me! The comments section below this post or the various social media icons displayed at the top right corner of this page are easy and quick ways to reach me!
Pork Green Masala
- 750 grams pork with fat
- 3 medium onions, thinly sliced
- 500 grams potatoes, peeled & cut into roundels
For the marinade
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon pepper powder
- 1 small lime, juice extracted
- salt to taste
- oil for shallow frying
For the masala
- 1 cup loosely packed, coriander leaves
- 1/4 cup mint leaves
- 5-6 fat cloves of garlic, with skin
- 2 small green chillies (spicy variety) deseed or adjust to taste
- 1 inch ginger
- 1/2 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 7-8 peppercorns
- 4 cloves
- 1 inch stick of cassia bark or cinnamon
- 2 teaspoons vinegar
- Cut the meat into 1/2" pieces, wash well, drain and then marinate with the turmeric powder, salt, lime juice and pepper powder. Keep aside for 15-20 mins
- While the meat is marinating, grind all the ingredients mentioned under 'For the masala' to a fine paste. Use water sparingly. Rinse the mixie jar with 1/2 cup water and reserve it
- Depending on the quality of the meat, you can choose to first boil the marinated meat with a cup of water for a good 10-15 minutes. Then drain and shallow fry the pieces in a skillet brushed with a little oil till golden on both sides (I skipped the pre-boiling step and shallow fried the meat directly for 12-15 minutes on a medium-low heat) Then drain the excess oil and keep aside.
- You can either fry the potato roundels in the same fat that gets released from the pork or discard the fat, wipe the frying pan clean and fry the potatoes in oil. Fry till tender, drain on a kitchen tissue
- In a wide based pan, heat the oil and fry the onions till they turn translucent (pale). Add the ground masala and fry for 3-4 minutes till the oil separates. Then add the reserved masala water in parts - let the gravy be thick. Bring the gravy to a boil.
- Add the fried pork pieces, reduce the heat and let it simmer for a good 10-15 minutes or till done (this cooking time may reduce if you have pre-boiled the marinated meat * see notes
- The gravy will begin to thicken and you will see some fat floating. If the meat is tender, go ahead and add the fried potatoes and simmer for another 2 minutes. Remove pan from heat and serve hot with plain rice, pulao or sanna
- Potatoes are optional
- Always cook pork thoroughly as it helps eliminate parasites.
- For 1 kg meat just use 1 extra sliced onion, 1-2 extra green chillies and an extra 1/4 cup of coriander leaves. You can adjust the spice later by adding some pepper powder.
The nutritional values are only indicative.
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