Kerala Pork Ribs Fry

Instructions

1. 1

   Marinate and Pressure Cook the Pork

   • In a large bowl, combine the pork rib pieces, turmeric powder, Kashmiri red chili powder, coriander powder, fennel powder, ginger-garlic paste, vinegar, and 1.5 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
   • Let the pork marinate for at least 15-20 minutes.
   • Transfer the marinated pork to a pressure cooker. Add 1/2 cup of water, mix well, and secure the lid.
   • Cook on medium heat for 4-5 whistles, or for about 20-25 minutes, until the pork is about 90% cooked and tender but not falling off the bone.
   • Allow the pressure to release naturally. Open the cooker. If there's excess liquid, cook on high heat, uncovered, until the water evaporates and a thick masala coats the ribs.
2. 2

   Sauté the Aromatics

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the sliced onions and sauté for 8-10 minutes, until they turn a deep golden brown.
   • Add the slit green chilies, curry leaves, and optional coconut pieces. Sauté for another 2-3 minutes until the curry leaves are crisp and the coconut pieces are lightly browned and fragrant.
3. 3

   Fry and Finish the Pork Ribs

   • Add the pressure-cooked pork ribs along with any thick masala from the cooker into the pan with the sautéed onions.
   • Sprinkle the coarsely ground black pepper and garam masala over the pork.
   • Mix everything gently to combine. Reduce the heat to medium-low and pan-fry for 10-15 minutes, stirring occasionally.
   • Continue to fry until the ribs are well-browned, the masala becomes dry, dark, and roasts onto the pieces, creating a delicious crust.
   • Taste and adjust the salt if necessary. Serve hot.