1 lb pork belly with fat on
1.5 tbsp black pepper powder
2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 cup diced shallots
1 large tomato diced,
a bunch of curry leaves
1/2 tsp cardamom powder
1 tsp ginger paste
1 tbsp vinegar
Method
Cut some fat off the pork belly and cut into tiny pieces. Cut the remaining pork into small cubes.
In a pressure cooker, add the small pieces of fat and heat till some of the oil separates from the fat. This will take a while. When there is enough oil to cook the meat, remove the solid fat pieces and throw them away.
Keep a little bit of oil away for frying the shallots later.
To the remaining oil in the pressure cooker, add the pork meat along with black pepper, coriander and turmeric powders and salt. Mix well and close the pressure cooker. Cook for 5 minutes after the first whistle.
Open the pressure cooker after it cools down, add vinegar, ginger paste and tomato pieces. Cook in the open cooker on medium heat till the tomato pieces are cooked through and the gravy is thick.
In the mean time, heat the oil kept away earlier in a frying pan, and fry the shallots and curry leaves.
With a slotted spoon, drain the pork pieces from the gravy and add to the frying pan. Add the cardamom powder and mix well. Fry till the fat on the pork pieces starts melting and the meat is slightly browned.
Pour the remaining gravy from the pressure cooker into the frying pan, mix well to coat the meat pieces with the thick gravy.
Serve hot with rice.
Trust me, if you like pork you will love this recipe.