I enjoy making different variations of pork recipes. One such recipe is the Spicy Pork Roast. It has a brilliant amalgamation of spices, very scrumptious, bursting with full of flavours, taste and texture. Adding crushed pepper towards the end gives a wonderful spicy kick. It is a perfect side-dish enjoyed best with rice or rotis. A pork aficionado’s delight.
Spicy, delicious and amalgamation of whole aromatic spices dry roasted and grounded giving this dish a lingering flavour and taste.
prep time : 10 mins, cooking time : 20 mins, cuisine : fusion, serves 6-8, author : gloria
1 kg pork (cut into cubes/washed/drained)
2 medium sized onions sliced/chopped
1 tbsp ginger minced
1 tbsp garlic minced
2 green chillies/serrano chillies chopped
few curry leaves
1/2 tsp crushed peppercorns or as needed
1/2 tsp garam masala (homemade/store bought)
1/2 tsp brown sugar (optional)
1 tsp of vinegar
1/2 cup water
salt to taste
2 tbsp coriander powder
1 1/2 tsp chilly powder (increase/decrease as per taste)
1/2 tsp turmeric powder
whole spice mixture**
2 1/2 tbsp whole coriander seeds
1 1/2 tsp whole peppercorns
1 tsp fennel seeds
1 petal of star anise
1 strand of mace
Dry roast whole spice mixture** in a pan for 3 mins or till you get a good aroma on low heat, without burning them; grind it into a smooth powder and reserve.
Take a wok/kadai, into a preheated oil, add onions, garlic, ginger, chillies and curry leaves. Sauté till the onions turn golden brown.
Add in the masala powders* and the grounded whole spice mixture powder. Sauté continuously till the raw smell goes, without burning them.
Add the cubed pork, brown sugar, vinegar and salt. Stir to combine everything nicely for 5 mins. Add water; cover and cook on medium heat till done, stirring occasionally .
Once done, open the lid and on low heat roast the pork till the water is all dried up and it turns into a nice brown in colour, stirring continuously.
Add crushed peppercorns and the garam masala powder. Give a stir to mix. Do a taste-test and adjust salt/spice accordingly.
My notes and observations
– can increase the crushed peppercorns if reqd
– can decrease spice level as per tolerance
– can use lean pork meat for this preparation