Kora Pork Fry

Coorgi dry-spiced pork fry — pork belly or shoulder cut into cubes and cooked in a dry, heavily spiced reduction of coriander, black pepper, dried red chilli, garlic, and a small amount of kachampuli until the liquid evaporates and the pork is coated in a dark, intensely aromatic crust. Drier and more caramelised than pandi curry, eaten as a celebration dish alongside kadumbuttu.