Pork Irachi
Pork cooked with vinegar, whole spices, green chillies, and shallots until the meat is tender and the sauce reduces to a tangy, bold glaze. The vinegar is the hallmark of this Syrian Christian preparation, preserving and flavouring the meat simultaneously.
Cuisines
Travancore
Goan
Kerala
Kerala Christian
Best for
Lunch
Dinner
Build a full meal around Pork Irachi
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Pork , cubed |
|
1 tablespoon | Coconut oil |
|
1 | Onion , sliced |
|
2 teaspoons | Ginger-garlic paste |
|
2 | Green Chili , slit |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Black pepper powder |
|
2 teaspoons | Coriander powder |
|
1 teaspoon | Garam masala |
|
1 cup | Coconut Milk , thick |
|
1 | Tomato , chopped |
|
1 | Curry Leaf , sprig |
|
Salt | To taste |
|
Water | A Needed |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add sliced onions and sauté until golden brown.
- 3 Stir in ginger-garlic paste and green chilies, and sauté for a minute.
- 4 Add turmeric powder, red chili powder, black pepper powder, and coriander powder. Sauté for another minute.
- 5 Add the cubed pork and mix well to coat with the spices.
- 6 Cook the pork for about 5 minutes, stirring occasionally.
- 7 Add chopped tomato and curry leaves, and cook until the tomato softens.
- 8 Pour in the coconut milk and add salt to taste.
- 9 Cover and cook on low heat until the pork is tender and the gravy thickens, about 25-30 minutes.
- 10 Sprinkle garam masala and give it a final stir before serving.
Tips
For a richer flavor, marinate the pork with the spices for at least 30 minutes before cooking.