PORK:Wash the pork, pour a little coconut oil, add 1 teaspoon gingergarlic paste, 1/2 teaspoon red chilli powder, one teaspoon of salt and squeeze the lime. Mix it up nicely and let it rest for about 10 minutes. After 10 minutes, pressure cook or steam the pork. If you’re pressure cooking the pork, give it 10-11 whistles, if you’re steaming the pork, steam it for about 15-20 minutes. If you have a little time on your hands, steam it for about 10 minutes and let it simmer in the gravy, the flavours are absorbed better. Make sure you add the lime to the pork, because that breaks through the meat and allows it to absorb the gravy better.GRAVY (do this while the pork is steaming/ pressure cooking):1) Saute onions in coconut oil till golden brown2) Add 1 1/2 teaspoon of gingergarlic paste and fry the onions further.3) Add the tomatoes and continue to fry till the water from the tomatoes is completely gone, and the tomatoes are dry-ish4) Add the 1 teaspoon of Eastern Beef Masala + 1 1/2 teaspoon of pepper + 1 1/2 teaspoon of salt and mix it up nicely5) Add the grated coconut and keep stirring till the coconut is browned and fried6) Add 4 dry red chillies and one stick of curry leaves and continue to fry the paste.7) Transfer the paste with a little water + 1 teaspoon of sugar to the mixer and grind for about 30 seconds.8) Transfer the paste back to the vessel you’re cooking in, stir it up a little.9) Taste it to see if there’s enough salt (make note: there has to be a hint of sweetness and enough spice).10) Add the pork to this paste. If there’s pork broth, add it to the gravy. Cover the vessel and put on sim. High flame will cook faster, but the flavours wouldn’t have caught on.11) The longer you cook the pork the better. However, 2-3 hours is good enough.
For 1 kg of pork (preparation time 3-4 hours (if you steam pork) or 2 hours (if you pressure cook pork))