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
Recipe
Prep: 15 min
Cook: 45 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | pork, cubed |
| 1 tablespoon | coconut oil |
| 1 | large onion, sliced |
| 2 teaspoons | ginger-garlic paste |
| 2 | green chilies, 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 |
| 1 | tomato, chopped |
| 1 | curry leaf sprig |
| Salt | to taste |
| Water | as 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.