- 200 gms Pork curry cut
- 2 medium-size onions
- 3 garlic pods & ½-inch ginger
- 1 sprig curry leaves
- 2 green chillies
- 1 tbsp roasted cumin seeds
- 1 tbsp each roasted black peppercorn, coriander seeds, fennel seeds
- 3 cloves, 2 green cardamom, 1 cinnamon stick
- 2 tbsp mustard oil
- 1 tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp apple cider vinegar
- Salt & water as required
Marinate the pork pieces with turmeric, red chilli powder and apple cider vinegar. Mix it well and keep it aside for 45 minutes. Grind onion, ginger, garlic, chillies, curry leaves, roasted cumin seeds into a smooth paste. Add water in between to get the silky texture. To make the main masala, grind roasted black peppercorn, coriander seeds, fennel seeds, cloves, cardamom and cinnamon stick into a spice mixture powder.
Heat a bottom-heavy pan with mustard oil and add the marinated pork pieces. Stir well and let it fry for 10 minutes in medium-low flame or until the oil separates from the spices.
Add the spice paste to the pan and mix well with the Pork pieces. Let it simmer for 10 minutes in medium-low flame. Stir once, add little water and let it boil for 10 minutes.
Now put the spice mix powder into the pan, stir well, add little water to simmer for 15 minutes in low flame. Keep stirring in between to distribute the heat evenly and let the spice cook properly. Once the water recedes, add little water again, and let the meat boil for another 10 minutes.
Now sprinkle some salt to taste, bring it to a boil to finish the dish. Enjoy your Pork Pandi Curry with some fluffy steamed rice.