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Pork Curry

Hi friends, I am back again! Sorry for the long delay in blogging!  I am traveling a lot nowadays and is now in Singapore with my daughter.  Please do enjoy my recipes as you used to do and don’t forget to leave your comments! 😆

‘Pork Vindaloo’ is a delicacy among  Kerala Christians and Goans alike.  It is because of the Portuguese influence in their cuisine.  This pork curry is very easy to prepare and tastes like vindaloo.  But it is less spicy and goes well with rice, bread or rotis. 😆

Ingredients

Pork – 1/2 kg (I used Australian Pork Belly)

Onion -1 sliced

Ginger – 1″ piece chopped

Garlic – 2 chopped

Green chillies – 2 slit (I used Bird’s eye chillies/ Kanthari Mulaku)

Curry leaves – 1 sprig

Tomato – 1 chopped

Tomato paste – 2 tbsp

Meat masala – 2 tsp

Coriander powder – 2 tsp

Kashmiri chilly powder – 2 tsp

Pepper powder – 3/4 tsp

Turmeric powder – 1/2 tsp

Garam masala – 1/2 tsp

Water – 1 cup

Vinegar – 1 tbsp

Salt – to taste

Oil – 2 tbsp


Method

Wash and cut the pork into cubes.   Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves.  Fry till the onions turn light brown.  Add the tomatoes and continue frying on a medium flame.  Add all the powders and fry till the aroma comes out.   Now add the tomato paste and mix well.  Transfer the mixture to a pressure cooker.  Add the pork cubes and salt.   Pour 1 cup of water and mix well.  Close the lid and cook for 12 minutes or till done.  Once the pressure is gone, open the lid and keep it on a medium flame.  Add the vinegar and mix well.  Simmer for 5 minutes and put off the fire.  Yummy ‘Pork Curry’ is ready to be served! 😛

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Tags: indian nonveg recipesindian pork curry recipesKerala Christian Recipeskerala pork curry recipesKerala recipesPorkpork currypork curry kerala stylepork curry recipesvindaloo
Lissie: A daughter, wife, mother, sister, and a mother-in-law. A post graduate, housewife, business woman and a missionary.
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View Comments (12)

  • It looks delicious Lissie! I am too lazy to fry in a different pan and transfer to the cooker, I just fry everything in the pressure cooker itself.. :)

  • thank you sig! i used to fry in pressure cooker earlier. it is much faster if you fry in the pan :wink:

  • thanks a lot rachel! i am really enjoying my stay in Singapore :cool:
    yes,i hope to blog more :roll:

  • I love curried pork, especially when it has been made with fresh port from the butcher that has not seen the insides of a fridge or freezer.

  • though I dont eat pork much, that sure looks visually appealing to my taste buds....enjoy ur stay in Singapore :)

    Shn

  • I've always wanted to visit Singapore! My publisher's headquarters are there so maybe I can convince him that i need a business trip???

    ;-)

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