Pork is a meat variety that polarises opinion. Some love it while others hate it. Here is how to make pork with coconut chunks in the traditional Kerala style.
Pork: 1 kilogram
Ginger: 1 tablespoon (finely chopped)
Garlic: 1 tablespoon (finely chopped)
Onion: 1 cup (chopped)
Coconut chunks: ¼ cup (thinly sliced)
Chili powder: As per taste
Turmeric: 1 teaspoon
Garam masala: 1 teaspoon
Meat masala: 1 teaspoon
Oil: As per requirement
Mustard seeds: As per requirement
Curry leaves: As per requirement
Black pepper powder: As per taste
Salt: As per taste
Wash the meat thoroughly and separate the skin (white pieces). Drain the skin pieces. In a pan, heat up the skin on low heat to render the fat. The fat may be discarded. Alternatively, the fat can be used to caramelise the onion, ginger, garlic and coconut chunks. If you choose to discard the fat, caramelise the onion, ginger, garlic and coconut chunks in oil.
Mix the cooked skin along with the raw pork meat. Add the caramelised onion, ginger, garlic and coconut chunks. Add in the chili powder, turmeric powder, garam masala, meat masala and salt. Add a little bit of water and mix well. Cook it halfway through.
In a pan heat up oil and crackle mustard seeds and curry leaves. More coconut chunks can be added at this stage if required. Into this, add the half-cooked meat and continue to sauté. More pepper and garam masala can be added if required. Black pepper adds the kick to this dish. Once the meat is tender and well caramelised, take it off the heat and serve hot.