Ingredients
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tbsp palm or dark brown sugar
- Salt to taste
- 500g pork belly, cut into 2.5 cm pieces
- 500g pork ribs, cut into small pieces
- 2 tbsp oil of your choice
- 2 onions or leeks, chopped
- 100g fresh coconut, diced or dried shredded coconut
- 20 curry leaves
- 2 large tomatoes, chopped
- 4 green chilies, chopped
- 1/4 cup chopped coriander
Pork responds very well to spice treatment. The pungency of the spices accentuates and cuts through its rich flavour. Slightly acidic flavours such as tamarind, tomato, and kokum are often used with pork in Indian cooking. This simple South Indian dish uses fresh chilies, tomatoes, coconut, and curry leaves.
- Preheat oven to 180°C.
- In a large bowl, mix together garlic paste, ginger paste, sugar, and salt. Add pork pieces and coat evenly. Transfer to a roasting tray and cook in the oven for about 30 minutes or until tender. Remove and let it rest for 20 minutes. Reserve fat for other recipes.
- Heat oil in a large heavy frypan or wok over medium heat. Sauté onions or leeks until golden brown. Add coconut and cook for another 3 minutes.
- Stir in curry leaves, tomatoes, green chilies, coriander, and cooked pork. Cook for another 5 minutes.
- Serve with Rice Vermicelli.
Enjoy! For more recipes like these, grab my book “Everyday Indian” from Ragini’s Spice in the Pavilion or visit our outdoor breakfast/brunch nook. …Ragini
By: Ragini Dey
