Coorg x Guyana
Kodava pork pepperpot
Two kitchens that blacken their pork on purpose: Coorg's pandi curry and Guyana's pepperpot.
100 minTime
32 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original648kcalsame
32 gproteinsame
3 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Dry roast coriander, cumin, pepper, mustard and fenugreek on low heat for 6 minutes, stirring, until very dark brown. Grind fine.
- 2Grind onion, garlic and ginger to a coarse paste.
- 3Heat the oil in a pressure cooker on high heat and sear the pork with turmeric and 1 tsp salt for 8 minutes.
- 4Add the onion paste, whole spices, Scotch bonnet and thyme and cook 6 minutes on medium heat. Stir in the roasted masala, cassareep, brown sugar and 2 cups water.
- 5Pressure cook on medium heat for 30 minutes, about 6 whistles. Let the pressure release naturally.
- 6Simmer uncovered on medium heat for 10 minutes until thick. Stir in the kachampuli and curry leaves and cook 2 minutes. Taste for salt.
- 7For the rice balls, boil 1 1/2 cups water with 1/2 tsp salt, stir in the rice flour on low heat, cover 5 minutes, then knead and shape 18 balls. Steam 15 minutes.
Serve it like this
Set three rice balls in a shallow bowl and spoon the dark pork around them. Add a few curry leaves and a crack of black pepper on top.
