BLACK PORK
Serves: 5-6 (use full pack of spice mix)
2-3 (use half pack of spice mix)
Preparation time - 10 mins
Cooking time - 50 mins
Our version of famous “Coorgi Pandi Curry” is a warrior food from the Coorg, southern India. In olden times this dish was prepared when Coorgis were out and about hunting or during war times. This dish is now cooked for almost all special occasions in Coorg and is one of the gem dishes of Coorg.
Very easy to cook with basic ingredients and in simple steps along with our uniquely blended spice mix. We are sure this will bring flavours of Coorg on a plate for you. This goes down very well with any drink as a side.
It is a lip-smacking medium spiced and tangy dish that goes well with Anchan's butter rice or bread.
Alcohol Pairing - Riesling, Pinot Grigio, crispy and slightly bitter beers.
Allergens in Spice Mix - None
BLACK PORK
Ingredients (for 2-3 servings use half the quantities mentioned below)
1 kg pork shoulder with skin cut into small cubes
2 onions medium size cut into medium chunks
2 inch ginger (24 grams) cut into fine julienne
10 large garlic cloves (35 grams) roughly chopped
5 tsp concentrated tamarind paste
2 tsp salt or salt to taste
Cooking steps (for 2-3 servings use half the quantities mentioned below)
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In a deep bottom pot add chopped onions and garlic, dry fry for 2-3 minutes stirring regularly.
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Add pork pieces, ginger julienne, tamarind paste, salt and 50ml water, mix well.
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Cover and slow cook on a low heat for 30-40 minutes or until the meat is almost cooked
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Add 2 packs of Anchan's spice mix, cover and cook for another 8-10 minutes or until meat is cooked
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Serve it hot.
Tips:
For finer details of cooking refer to our recipe card which comes along with our spice mix.
Nutritional Value
Amount per serving
Calories 517
Total Fat 35.8g 46%
Saturated Fat 13.1g 66%
Cholesterol 150mg 50%
Sodium 1086mg 47%
Total Carbohydrate 6.6g 2%
Dietary Fiber 0.9g 3%
Total Sugars 2.7g
Protein 39.6g
Vitamin D 0mcg 0%
Calcium 61mg 5%
Iron 3mg 14%
Potassium 639mg 14%