Kora Pork Fry

Kora Pork Fry

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.

Cuisines

Coorgi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

500 grams pork, cut into cubes
2 tablespoons coconut oil
1 teaspoon mustard seeds
10 leaves curry leaves
2 medium onions, finely sliced
1 tablespoon ginger-garlic paste
2 teaspoons red chili powder
1 teaspoon turmeric powder
1 teaspoon black pepper powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala
1 teaspoon salt
2 tablespoons vinegar
2 tablespoons water
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Heat coconut oil in a heavy-bottomed pan over medium heat.
  2. 2 Add mustard seeds and let them splutter.
  3. 3 Add curry leaves and sliced onions, sauté until the onions turn golden brown.
  4. 4 Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
  5. 5 Add red chili powder, turmeric powder, black pepper powder, coriander powder, cumin powder, and salt. Mix well.
  6. 6 Add the pork cubes to the pan and coat them with the spice mixture.
  7. 7 Pour in the vinegar and water, stir well, and cover the pan with a lid.
  8. 8 Cook on low heat for about 30 minutes or until the pork is tender, stirring occasionally.
  9. 9 Remove the lid and increase the heat to medium-high to dry up any excess moisture.
  10. 10 Sprinkle garam masala over the pork and mix well.
  11. 11 Garnish with chopped coriander leaves before serving.

Tips

For a more authentic flavor, use freshly ground spices and adjust the chili powder to your heat preference.