Ingrediants:

• Pork – 500 gm
• Vinegar – 2 desert spoon
• Salt – As required
• Long sliced Onion – 1
• Long sliced Ginger – 1 tsp
• Chilly powder – 1 tsp
• Coriander powder – 1 desert spoon
• Turmeric powder – ½ tsp
• Cinnamon – 2 pieces
• Cardamom – 3
• Cloves – 6
• Garlic – 12
• Oil – 2 desert spoon

Method:

• Clean pork and cut into small pieces.
• In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.
• When cooked, drain extra water.
• Heat oil in a kadai, sauté onion, curry leaves till golden.
• Add the cooked pork and sauté well until dry and gets brown.
• Serve hot with Bread, Chappathi and Appam.

Ingredients:

• 1lb pork lean cut
• 1/4 tsp turmeric powder
• 1tsp chilli powder
• 1tsp coriander powder
• salt to taste
• 1 tbsp vinegar
• 1/2 cup thinly sliced coconut pieces

To Fry :

• 1/4 tsp mustard seeds
• 10 cloves
• 6 cardamom pods
• 1? cinnamon piece
• 1.5 cups thinly sliced onions
• 1 tbsp thinly sliced ginger
• 2 tbsp thinly sliced garlic pieces
• 6 slit green chilies
• 1/2 tsp black pepper powder
• a few curry leaves

Method:

• Mix the pork with ingredients in section 1 and cook with a little bit of water till soft.
• This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).
• Heat oil in a large stir fry pan and splutter the mustard seeds.
• Add the cloves, cardamom and cinnamon and fry for a few seconds.
• Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown.
• Add the curry leaves and black pepper powder and saute for a minute.
• Add the cooked pork to the pan and stir fry till completely dry.
• Serve hot with rice, or just serve as an appetizer with beer.

Ingredients:

• 1 – 1.5 lbs pork belly cut into large cubes
• 1/2 cup Sliced Shallots
• 6-8 cloves garlic
• 1/2 cup thinly sliced ginger pieces
• 8-10 small Thai green chilies (adjust according to your need for heat)
• 2  tomatoes chopped fine
• 1.5 tbsp soy sauce
• 1/2 cup sliced shallots for sautéing
• salt to taste
• sliced green onions for garnish

Method:

• Crush the shallots, garlic, ginger and green chilies to a coarse paste using a mortar and pestle or use a food processor.
• Place a pressure cooker or a large pan with a tight fitting lid on the stove and heat it up. Place the pork belly pieces fat side down and cook for about 5 minutes, till some of the fat melts and forms an oily layer. Turn the pork pieces and slightly char on all four sides. Remove the pork pieces and keep aside.
• Pour most of the fat out from, and leave just a tbsp in the cooker or the pan Add the sliced shallots to the oil and saute till soft.
• Add the crushed ingredients from the first step and saute for 2-3 minutes. Now add the chopped tomatoes and saute for another 3-4 minutes.
• Add the pork, soy sauce and salt and mix well.
• Close the pressure cooker and cook on high till the first whistle (when the pressure cooker has reached the full pressure). Reduce the heat to medium and cook for about 12 more minutes.
• Release the steam and open the pressure cooker, mix well to combine.
• If using a regular pan, add a cup of hot water along with the meat and bring to a boil.
• Cook covered on medium heat for about 45 minutes till the meat is completely cooked. Remove the lid and cook uncovered till the gravy is thickened.
• Garnish with green onions , serve warm with white rice and some steamed bok choy, or other greens for a delicious meal.
• The tomatoes and soy sauce together gave this a dark red color we loved! I didn’t intend it to be ginger pork, but the gravy had a distinctly strong ginger taste since I went a little overboard with the amount of ginger. It was delicious though, I have to try this same with chicken for a ginger chicken version.