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In a bowl, combine the pork cubes with 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1/2 teaspoon pepper powder, and 1/4 cup chopped curry leaves. Mix thoroughly to ensure all pork pieces are well coated.

Transfer the marinated pork to a pressure cooker. Add about 1/2 cup of water (or as needed for your pressure cooker to prevent burning) and pressure cook until the pork is tender and cooked through. This usually takes about 15-20 minutes after the first whistle, depending on the pork cut. Once cooked, set aside the pork, reserving any cooking liquid.

Heat 3 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the sliced onion and sauté until it turns a light golden brown, about 5-7 minutes.

Add the crushed ginger garlic paste and slit green chillies to the pan. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.

Reduce the heat to low. Add 2 tablespoons meat masala, 2 1/2 tablespoons coriander powder, 1/2 teaspoon chilli powder (Kashmiri chilli powder is recommended for color), and 1/2 teaspoon salt. Roast the masalas for 2-3 minutes, stirring constantly, until fragrant and well combined. Do not let them burn.

Add the pressure-cooked pork (without the cooking liquid at this stage) to the pan with the roasted masalas. Mix well, ensuring the pork pieces are thoroughly coated. Cook for 5-7 minutes, allowing the flavors to meld.

Add 1 teaspoon freshly ground pepper powder and 1/2 teaspoon garam masala. If the mixture seems too dry, add a tablespoon or two of the reserved pork cooking liquid. Continue to cook on low heat, stirring occasionally, for 10-15 minutes, or until the pork turns a rich dark brown color and is well roasted.

Finally, stir in the fried coconut pieces and remaining curry leaves. Cook for another minute to heat through. The Pork Roast is now ready to serve.


In a bowl, combine the pork cubes with 1/2 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, 1/2 teaspoon pepper powder, and 1/4 cup chopped curry leaves. Mix thoroughly to ensure all pork pieces are well coated.

Transfer the marinated pork to a pressure cooker. Add about 1/2 cup of water (or as needed for your pressure cooker to prevent burning) and pressure cook until the pork is tender and cooked through. This usually takes about 15-20 minutes after the first whistle, depending on the pork cut. Once cooked, set aside the pork, reserving any cooking liquid.

Heat 3 tablespoons of coconut oil in a heavy-bottomed pan or kadai over medium heat. Add the sliced onion and sauté until it turns a light golden brown, about 5-7 minutes.

Add the crushed ginger garlic paste and slit green chillies to the pan. Sauté for 2-3 minutes until fragrant, being careful not to burn the garlic.

Reduce the heat to low. Add 2 tablespoons meat masala, 2 1/2 tablespoons coriander powder, 1/2 teaspoon chilli powder (Kashmiri chilli powder is recommended for color), and 1/2 teaspoon salt. Roast the masalas for 2-3 minutes, stirring constantly, until fragrant and well combined. Do not let them burn.

Add the pressure-cooked pork (without the cooking liquid at this stage) to the pan with the roasted masalas. Mix well, ensuring the pork pieces are thoroughly coated. Cook for 5-7 minutes, allowing the flavors to meld.

Add 1 teaspoon freshly ground pepper powder and 1/2 teaspoon garam masala. If the mixture seems too dry, add a tablespoon or two of the reserved pork cooking liquid. Continue to cook on low heat, stirring occasionally, for 10-15 minutes, or until the pork turns a rich dark brown color and is well roasted.

Finally, stir in the fried coconut pieces and remaining curry leaves. Cook for another minute to heat through. The Pork Roast is now ready to serve.
