Coorgi Pork

Recipe by Lyle Michael

Ingredients
• 1/2 kg boneless pork
• 1 large onion, chopped
• 2 green chillies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 3 tbsp Coorgi pork masala (store bought)
• 1 tbsp tamarind paste
• 1/2 tsp pepper powder
• salt to taste
• 1 spring onion to garnish

Method
Wash and clean the pork. Marinate the pieces with the Coorgi masala. Keep aside for a few hours in the fridge.
Heat 2 tbsp of vegetable or canola oil in a pressure cooker and fry the ginger-garlic paste.
Sauté the onions and chillies next.
Add the pork in and mix well.
Add salt and pepper powder. Be careful of adding too much salt as the masala already has salt.
Mix in the tamarind paste and add 1/2 cup water. Stir well until the pork is well-coated.
Close the cooker and let it cook for 25 minutes after the first whistle blows.
Check to see if the pork is dry, this is not a gravy dish. You can dry it on simmer if it’s got a little gravy.
Check to see the meat is moist by effortlessly piercing the back end of a toothpick into a piece.
Garnish with chopped spring onion with the stalks, too.