Pork Roast
Pork Roast
Ingredients
For the Marination
- 600 grams pork, cut into cubes
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon pepper powder
- 1/4 cup curry leaves, roughly chopped
For the Roast
- 3 tablespoons coconut oil
- 1 onion, large, sliced
- 1 1/2 tablespoons crushed ginger garlic paste
- 2 green chillies, slit
- 2 tablespoons meat masala
- 2 1/2 tablespoons coriander powder
- 1/2 teaspoon chilli powder, (Kashmiri chilli powder recommended)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon pepper powder, freshly ground, or to taste
- 1/2 teaspoon garam masala
For Garnish
- 1/4 cup fried coconut pieces
- 1/4 cup curry leaves
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 20 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 7 min
- 7
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.
⏱️ 15 min
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Roast
For the Marination
- 600 grams pork, cut into cubes
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon pepper powder
- 1/4 cup curry leaves, roughly chopped
For the Roast
- 3 tablespoons coconut oil
- 1 onion, large, sliced
- 1 1/2 tablespoons crushed ginger garlic paste
- 2 green chillies, slit
- 2 tablespoons meat masala
- 2 1/2 tablespoons coriander powder
- 1/2 teaspoon chilli powder, (Kashmiri chilli powder recommended)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon pepper powder, freshly ground, or to taste
- 1/2 teaspoon garam masala
For Garnish
- 1/4 cup fried coconut pieces
- 1/4 cup curry leaves
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 20 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 7 min - 7
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.
⏱️ 15 min - 8
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.
⏱️ 2 min