Coorg Pork Curry

Ingredients

• 800g pork with fat, cubed
• 3 tbsp kachampuli or dark vinegar
• 2 tbsp black peppercorns
• 2 tbsp coriander seeds
• 1 tsp cumin
• 8 dried red chillies
• 1 tbsp ginger-garlic paste
• 2 onions
• 1 tsp turmeric
• 2 tbsp oil

Method

1. Dry roast the peppercorns, coriander, cumin and chillies, then grind coarsely.
2. Brown the pork in its own fat on high — very little extra oil needed. 12 minutes.
3. Onions and ginger-garlic paste, then the ground masala and turmeric.
4. 2 cups water, salt. Cover and simmer 50 minutes until the pork is completely tender and the fat has rendered.
5. Vinegar goes in only at the end — added early it toughens the meat.
6. Rest 15 minutes. Akki roti or rice.