Slow-cooked pork is an incredible recipe from my mother’s kitchen. It always appeared at the Christmas and Easter spread, a favourite for all of us at home. It was also the first pork dish I ever loved. Since my mother made the dish using her intuition rather than concrete measurements, I watched her prepare the dish numerous times to learn. After many trials, I was able to form this final recipe for a beloved childhood dish. Now, it has become a staple at my festival spreads as well and is a favourite for friends and family alike.
How to prepare pork in three steps?
- Grind the man-made ingredients and marinate pork.
- Pressure cook pork, cool and slice.
- Saute onions and spices and slow cook pork slices.
What to serve with slow cooked pork?
I like to pair this dish with bread. Freshly baked dinner rolls makes for the best combination, however this dish goes well with appam as well. For some traditional dessert after, tender coconut pudding would be perfect!
Slow-Cooked Pork – A Festival Favourite
Ingredients
Instructions
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Soak mustard in vinegar for 1 hour or overnight.
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Grind ginger, garlic, salt and turmeric together with soaked mustard to a fine paste.
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Marinate pork with the ground paste for 20 to 30 minutes.
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Add 2 cups of water and pressure cook pork for 10 minutes. After the first whistle, cook on low flame for 10 minutes. Switch off and open once the pressure is released. Then cool.
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Reserve the stock and slice the pork into flat pieces.
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Saute sliced onions in oil until it starts to change colour. Add ginger garlic paste and saute for few minutes. Now add all the spice powders and 1 tbsp of coconut oil and saute for few minutes.
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Now add reserved stock and stir. Add sliced pork pieces and simmer on low flame for 1 to 2 hours.
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If the stock dries up, add 1/2 cup of warm water at a time and cook.
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Adjust salt, vinegar and pepper. Sprinkle 1/4 tsp of garam masala at the end. Let it rest for at least 15 minutes before serving. Pork slices should be soft and coated in thick blackish masala.
Note
1. Ginger and garlic - I prefer Indian ginger and garlic for this recipe for its flavour. To prepare ginger garlic paste, grind equal amounts of ginger and garlic (without water or vinegar) in a grinder to a smooth consistency. This can be stored in a clean dry bottle in the fridge for upto two weeks. Homemade ginger garlic is preferred in all the recipes.
2. Garam masala - Please refer to my Kerala garam masala recipe page.
3. Heavy skillet - Slow cooking in a heavy bottom skillet - nonstick or bronze or indalium is preferred.
4. Storing - This recipe refrigerates well. It can be refrigerated upto a week. Reheat on low flame
(sprinkle little water if needed) before serving.
5. Pork cut - Choose a pork cut with fat and meat.
