Special Pork Masala

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I had taken a break from blogging as I wanted to give all my support to D, who was preparing for his board as well as entrance exams. Once the exams were done, it was time to attend counselling, admissions, so on and so forth. Now that he has joined college and is away from home, my cooking experiments also came to a near halt. Recently on meeting a few of my relatives, they mentioned how much they are missing the new posts. That rekindled my inspiration to try out new dishes and here I am 🙂
For my experiment, I had zeroed in on a Sri Lankan Pork recipe. Unfortunately, towards the end of the recipe, I wasn’t too pleased with the taste. Not the one to give up that easily, I decided to move away from the recipe and modified it to suit our palate. The end result was a fingerlicking dish. Both myself and J ended up having extra helpings. At the end I was a bit confused about what to name the dish. After much deliberation, decided to call it Special Pork Masala.

P.S: I forgot to click the pictures of the modified steps. Shall update when I prepare the dish next time.

Special Pork Masala

A fingerlicking Pork Masala that goes well with Rice or any Indian bread
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 6 servings


  • 1 kg Pork cubed (with fat)
  • 3 onions
  • 1" piece Ginger
  • 4-5 Garlic cloves
  • 2 tablespoons Oil
  • 2 Bay leaves
  • 4 Green cardamoms
  • 2" stick Cinnamon
  • 1 tablespoon Vinegar
  • to taste Salt
  • 1 teaspoon Tamarind pulp (dilute with 1/2 cup water)

To be Roasted and Ground

  • 1 tablespoon Coriander seeds
  • 1/2 tablespoon Cumin seeds
  • 1/4 teaspoon Fenugreek seeds
  • 1/2 teaspoon Fennel seeds
  • 1" stick Cinnamon
  • 4 Cloves
  • 5 Green cardamoms
  • 4 Bay leaves
  • 2-3 Dried red chillies

For the Final Step

  • 2 tablespoons Oil
  • 1/2 cup Onion crushed
  • 6-7 Garlic cloves crushed
  • 3 Heaped teaspoons Coriander powder
  • 2 teaspoons Chilli powder
  • 1 teaspoon Pepper powder
  • 1/2 teaspoon Turmeric powder


  • Dry roast the coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, cinnamon, cloves, cardamoms bay leaves and chillies to they turn dark brown in colour. Allow to cool.
  • Powder finely and keep aside.
  • Pulse the onions, ginger and garlic in a grinder to get a coarse paste. Keep aside.
  • Heat oil in a pan.
  • Add the onion paste. Saute till it turns light brown in colour.
  • Add the bay leaves, cinnamon and cardamoms. Stir for a few seconds.
  • Tip in the roasted powder and mix well.
  • Add the pork and mix well.
  • Add the diluted tamarind mix, vinegar and salt and mix well.
  • Cover and cook till the pork is cooked through.
  • Heat oil in a pan.
  • Add the crushed onion and garlic and saute for a minute.
  • Add the coriander powder, chilli powder, turmeric powder and pepper powder and fry for a minute.
  • Tip in the cooked pork, along with gravy, if any.
  • Cook, stirring occasionally, till you achieve the desired consistency.
  • Switch off heat and serve hot.

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