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Pork Green Masala

Chunks of pork simmered in a green masala base makes for a great accompaniment to plain rice or pulao
Course Main Course
Cuisine Mangalorean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 3 people
Author Shireen Sequeira - www.ruchikrandhap.com

Ingredients

  • 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

Instructions

  • 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

Notes

  1. Potatoes are optional
  2. Always cook pork thoroughly as it helps eliminate parasites. 
  3. 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.