My Sister’s Kitchen : Pork Poriyal

Recipe by THUSH

This Pork Poriyal is something you need to try on a rainy day especially since it’s a dish you can never have enough of. It’s great to have it with white rice and a good white vegetable curry and top off at the end with a fine cup of Jaffna rasam.

But if you do save some pork poriyal leave it out for all the flavours to sink in and have it with a bang in the night. You will never go wrong with leftovers put to good use.

Ingredients
1 kg pork with fat, cut into small pieces.
Salt
1 tsp turmeric
150g medium onions, sliced
1 whole pod garlic and 1’ ginger, coarsely crushed
Gingerly oil
3 level tbsp curry powder
2 level tbsp chili powder
Tamarind Juice 3 tbsp
Curry leaves
2 tsps fennel Seeds
Salt to taste
 

Directions

Wash the pork, drain, and add 1 tsp salt, chili, curry, turmeric powder and let it marinate for 3 hours in the fridge .Temper onion, garlic, ginger, curry leaves and fennel seeds and add the marinated pork. Add 2 cups of water, salt and tamarind juice and let it cook .Cook until all the water is absorbed and keep on stirring the curry until you get dry consistency.


 

My Sister’s Kitchen : Pork Poriyal

Recipe by THUSH

This Pork Poriyal is something you need to try on a rainy day especially since it’s a dish you can never have enough of. It’s great to have it with white rice and a good white vegetable curry and top off at the end with a fine cup of Jaffna rasam.

But if you do save some pork poriyal leave it out for all the flavours to sink in and have it with a bang in the night. You will never go wrong with leftovers put to good use.

Ingredients
1 kg pork with fat, cut into small pieces.
Salt
1 tsp turmeric
150g medium onions, sliced
1 whole pod garlic and 1’ ginger, coarsely crushed
Gingerly oil
3 level tbsp curry powder
2 level tbsp chili powder
Tamarind Juice 3 tbsp
Curry leaves
2 tsps fennel Seeds
Salt to taste
 

Directions

Wash the pork, drain, and add 1 tsp salt, chili, curry, turmeric powder and let it marinate for 3 hours in the fridge .Temper onion, garlic, ginger, curry leaves and fennel seeds and add the marinated pork. Add 2 cups of water, salt and tamarind juice and let it cook .Cook until all the water is absorbed and keep on stirring the curry until you get dry consistency.