Coorgi pork is a traditional dish from Coorg with a complete twist unlike my previous post of black pepper pork recipe.
Coorg also known as Kodagu, is a district in South-Indian state of Karnataka. It’s a hill station with a stunning landscape and because of its breathtaking view, history, nature, cool climate it is equated to Scotland known as “Scotland of India”. It has a lot to offer to tourists with acres of tea and coffee plantations with vast stretches of the pristine grasslands.
Preparation time: 20 minutes
Cooking time: 45 minutes
Pork belly – 1 kg, cut into medium-sized pieces
Veg.oil – 1 tbsp
Fresh / frozen Curry leaves – 4 stems, washed and tapped dry
Vinegar/ Coorgi Kanchampuli/ Apple cider – 2 tbsp (if it’s spicy add more)
Coorg Pork Masala – 3 tbsp ( or you can prepare this powder with the ingredients given below under coorgi pork masala powder)
For the paste: Grind these into a paste
Coriander – 10 stems
Green chilies – 3
Garlic cloves – 10 large
Onions – 3 big size, roughly chopped
Ginger – 1/2 inch
Coorgi pork masala powder: In a small saucepan roast the following ingredients except turmeric for 2 minutes on high heat and make a fine dry powder using a small blender (see notes*).
Coriander – 1 tbsp
Cumin seeds / Jeera – 2 tsp
Mustard seeds – 1/2 tsp
Peppercorns – 2 tsp
Turmeric powder – 1/4 tsp
1. Cut the pork into medium-sized pieces and sprinkle 2 tsp salt. Set aside for 30 minutes.
2. Using a sauce pan fry the pork without oil on medium heat until excess fat separates. Discard this fat and transfer the pork into a plate.
3. Heat 1 tbsp oil in a heavy-bottom pan, add curry leaves. Add the paste, 1/4 tsp salt and fry for a couple of minutes.
4. Add some water, pork meat. Mix and cook for 15 minutes on medium heat.
5. Now, add the coorgi masala powder, vinegar. Mix , cover and cook for another 15 minutes or until well cooked. Check salt, add if required.
*Remaining Coorgi masala powder can be stored in an air-tight container or zip-lock bag in the fridge for later use.