This is a savoury and tasty dish from Kerala. I usually use pork belly meat with 1/4th meat and 3/4th fat in cubes. The meat requires a 2 to 4 hour marination, but I usually keep it overnight. Great whit Aapam, Malabar Paratha and plain rice or if you make it dry even as a snack.

Ingredients:

• Pork Belly Cut in cubes 1 Pound
• Chili Powder 1.5 Teaspoon (to taste)
• Turmeric Powder 1/4 Teaspoon
• Coriander Powder 1.5 Teaspoon
• Black Pepper Powder 1 Teaspoon
• Hung Curd 2 Tablespoons
• Ginger Garlic Paste – 1 Tablespoon
• Curry Leaves 2 Sprigs (optional)
• Green Chili – 2 slit lengthwise (optional)
• Mustard Seeds

Steps:

• Marinate the pork with the chilli powder, turmeric powder, coriander powder, black pepper powder, hung curd, ginger garlic paste and salt for at least 2 hours. I usually keep it overnight in the fridge and take it out an hour before cooking.
• In a flat pan, cook the marinated pork in low flame without oil till fat separates and it is full cooked.
• Remove from pan leaving some of the separated fat and in the same pan add mustard seeds and once they start sputtering add curry leaves. Add the diced onions and fry till brown.
• Add the cooked pork and adjust for salt cooking for 5 minutes.
• Remove from gas and serve hot with steamed rice.

Tips:

• Add shredded coconut along with the onions as a variation.