Coorg pandhi pork stir-fry
- May 2021
- Serves 4
- Hands-on time 30 min, 1 hour 15 min cooking time plus overnight marinating
Try Vivek Singh’s sensational Coorg pandhi pork stir-fry from Karnataka, India. Ginger-marinated pork belly is slowly braised then stir-fried with red onion and chillies. For best results, marinate the day before.
Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.
- 43g (13.3g saturated)
- 20.6g (17.8g sugars)
For the pork and marinade
- 750g outdoor-reared British pork belly, cut into 4cm cubes
- 2 tbsp ginger-garlic paste (from large supermarkets or delis)
- 1 tsp ground turmeric
- 2 tsp salt
- 8-10 peppercorns
- 3 bay leaves
- 4 tbsp runny honey
- 3 tbsp soy sauce
- 10 kokum pods (available from Asian groceries) soaked for 20 minutes in 100ml hot water; use the soaking water in the marinade
For the stir-fry
- 2 tbsp vegetable oi
- 4 dried red chillies
- 10 fresh curry leaves
- 3 medium red onions, sliced
- Put the pork and all the marinade ingredients in a large bowl, mix well, cover and marinate overnight in the fridge.
- The next day, transfer the pork and marinade to a heavy-based pan. Pour over just enough water to cover, put the lid on and simmer on a very low heat for 1 hour or until the pork is tender. Drain, reserve the liquid and cool the pork.
- For the stir-fry, heat the oil in a heavy-based saucepan over a medium-high heat. Add the chillies and cook, stirring, until they darken. Add the curry leaves and fry for 30 seconds or until crisp. Then add the onions and cook, stirring, for about 12 minutes until translucent.
- Add the pork to the pan and stir fry for 6-8 minutes or until caramelised. If the meat gets too dry, add 1-2 tbsp of the reserved cooking liquid. When the pork has a shiny glaze it’s ready to serve.
Vivek says: “Use as little water as possible to cook the pork the first time. The cooking liquid will have more flavour and you can use it in the stir-fry later. The prolonged cooking makes the flavours intense, so no need to season with extra salt and pepper.”
Start the day before you want to serve the meal. You can prepare up to the end of step 2, up to 2 days ahead. Remove from the fridge an hour
before continuing the dish.
Slow cooking renders the skin on the pork soft and edible, but if you prefer, ask your butcher to remove it.
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