Pork Masala is a special recipe that will melt in your mouth, offering a delightful blend of flavors in every bite. As the name suggests, this pork curry stands out with its secret ingredients and cooking method. The pork is initially cooked in a pressure cooker, then transferred to a kadai or pan for slow cooking, ensuring that every piece of meat absorbs the rich and aromatic curry.
One of the unique ingredients in this recipe is the drumstick stem, which adds a distinct flavor to the dish. The outer layer of the stem is scraped off, and the stem is added along with the ingredients to be ground. Another secret ingredient is fenugreek seeds, which, along with fresh ginger and garlic, provide a marvelous taste that enhances the flavor of the curry.
This Pork Masala is best enjoyed with rice, chapatis, or any special kind of rice. For those who prefer a drier curry, you can roast the pork in the same pan for a bit longer to achieve a flavorful pork roast.
Ingredients:
- Pork – 1 kg
- Chopped onions – 4
- Chopped tomato – 1
- Shallots – 6
- Ginger – 2-inch piece
- Garlic – 10 pods
- Green chilies – 2
- Mustard seeds – 1 teaspoon
- Fenugreek seeds – 1 teaspoon
- Vinegar – 2 teaspoons
- Pepper powder – 1 tablespoon
- Drumstick stem – 1-inch piece
- Fennel seeds – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Kashmiri chili powder – 2 teaspoons
- Coriander powder – 1 tablespoon
- Salt – to taste
- Oil – 3 tablespoons
- Coriander leaves – to garnish
Method of Preparation:
- Cook the Pork:
- In a pressure cooker, heat 3 tablespoons of oil.
- Add 2 chopped onions and some salt. Sauté until the onions turn light brown.
- Prepare the Ground Paste:
- In a blender, grind together ginger, garlic, green chilies, mustard seeds, fenugreek seeds, drumstick stem piece, fennel seeds, and vinegar to form a smooth paste.
- Cook the Masala:
- Add the ground paste to the sautéed onions and cook until the raw smell dissipates.
- Add turmeric powder, chili powder, and coriander powder. Make sure the flame is low to avoid burning the spices.
- Add Tomato and Pork:
- Add the chopped tomato and cook until the tomato softens and gets mashed.
- Now, add the pork pieces, ensuring each piece is well-coated with the masala. Sauté for 2 minutes.
- Pressure Cook the Pork:
- Pressure cook the pork for 2 whistles on high flame, then reduce the heat and cook for an additional 8 minutes on low flame. This will ensure the pork is cooked to perfection.
- Slow Cook and Final Touches:
- Transfer the pressure-cooked pork to a non-stick kadai or pan.
- Add the remaining 2 chopped onions and pepper powder. Let it cook on low flame, allowing the gravy to darken in color.
- Adjust salt, pepper, and vinegar to your taste.
- Garnish and Serve:
- Garnish the curry with freshly chopped coriander leaves and serve hot with rice, chapatis, or any special rice of your choice.
Tips:
- If you prefer a drier curry, you can roast the pork in the same kadai for a few extra minutes until the gravy thickens, resulting in a flavorful pork roast.
This aromatic and flavorful Pork Masala is sure to be a hit at any gathering or special occasion. The blend of spices, fresh ingredients, and slow-cooked pork makes it a truly special dish that will impress everyone at the table. Enjoy!
