Angamaly Pork Fry

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This recipe reminded me why I started the blog in the first place!

It's been almost 17 years since I started this lil space. I've seen highs and lows and right now it's in a stagnant kinda place, if I'm being honest with myself.

Sometimes, I even wonder whether I should close shop and call it quits! But, at the end of the day, it has become a part of me. This space reflects who I'm as a person. Just like me, it's super active for sometime, then take a slow pace at times and then we are on a hiatus!

Having said that, what I've understood is that, we both (me and MM) try to show up at the end of the day and don't want to let go of something good. After all, we are still here after 17 years, right?

Yep, we took a slight deviation in between, but coming back to the topic… why I started the blog.

The whole purpose of the blog was (and is) to record my successful cooking experiments and also to collect the recipes that I loved from family and friends. And I'm happy that it still remains like that to a great extent. I don't share recipes here for the sake of sharing or increasing the page views or what not!

This particular recipe of Angamaly Pork Fry is from Jose' aunty. When Emmy aunty got us this pork fry, just the sight of it, coupled with Jose's raving reviews about it (btw, I dont eat Pork) compelled me to get the recipe from her then and there itself.

This is the kinda recipe that gets handed over from generation to generation. This is the kinda recipe that has the trademarks of home cooks visible all over it. This is the recipe that needs to be recorded and shared and celebrated!

This is THE recipe that you need to make For Easter!

Pork cubes slow cooked in spices and vinegar in a manchatti (claypot), till the meat is tender and soaked with the flavour packed masala.

I do hope you give this recipe a try and it becomes a part of your family recipes!

We Jose & Maria, wish you and your loved ones a Happy and Blessed Easter!

Here is the recipe…

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Angamaly Pork Fry

Angamaly Pork Fry is a traditional Kerala pork recipe, where the meat is slow cooked in spices and vinegar. This flavor packed dish is best had with rice or appam.

Course Appetiser, Side Dish

Cuisine Indian, South Indian, Kerala, Keralan

Keyword Pork Peralan, Angamaly Pork Recipe, Kerala Pork recipe, Pork peralan recipe

Author Maria Jose Martin

Ingredients

• 1 kilo Pork, cut into bite size pieces measured after cleaning
• 20-25 Shallots/pearl onion crushed
• 20-25 Garlic, I used small Indian variety chopped
• 1 medium piece Ginger chopped
• 1 tsp Fennel seeds
• 1/2 tsp Cumin seeds
• 1/4 tsp Mustard seeds
• 1/2 tsp Whole black pepper
• 4 Cardamom
• 4 Cloves
• 1 small piece Cinnamon
• 1 medium Onion, sliced
• 2.5-3 tbsp Coriander powder
• 2.5 tbsp Kashmiri chilli powder
• 1/2-1 tsp Turmeric powder
• 2 medium Tomatoes, chopped
• 2 tbsp Vinegar
• 1/2 cup Hot water
• 2 tbsp Coconut oil
• Salt
• Curry leaves

Instructions

• Crush together chopped ginger & garlic, fennel, cumin, mustard seeds, cardamom, cloves, cinnamon and black pepper in a mortar and pestle, till it's almost a fine powder.(refer notes).
• Heat oil in a wide pan or manchatti (clay pot). Add crushed shallots, ginger and garlic. Cook till it begins to brown.
• Add sliced onion and cook till it becomes golden brown.
• Add crushed whole spices. Cook for 2-3 mins or till the raw smell goes.
• Add turmeric, kashmiri chilli powder and coriander powder. cook for 3-4 mins or till the oil starts appearing.
• Add chopped tomatoes, salt and curry leaves. Cook till tomatoes soften a bit.
• Add cleaned pork pieces and vinegar. Mix well. Make sure the pork pieces are coated well with masala.
• Add 1/2 cup hot water, bring it to boil, reduce flame to lowest and cook till the pork is done. It takes around 1 – 1.5 hours for the pork to cook on lowest flame.
• Check for seasoning and add more salt/pepper, if required. Add a few curry leaves as well. Let the curry rest for half an hour for the flavors to settle in.

Notes

You can also crush ginger & garlic and the spices in a mixie as well.

I cooked in manchatti, but you can pressure cook it as well. If using pressure cooker, after first whistle, pressure cook for 3-4 whistles on low-medium flame. Let the pressure drop naturally and open the cooker. 

The curry tends to darken in colour as it rests.

You can serve it with rice, Appam, Chapathi etc;

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