Garo Red Rice Beer Pork
Pork braised in traditional Garo red rice beer with wild herbs. Complex flavour from fermented rice adding sweet-sour depth.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Turmeric Powder — 0.5 tsp (ground)
- Kodava Pork (Kuttiyattu style) — 250 g (chopped)
- Tomato — 2 piece (chopped)
- Ginger — 1 tsp (ground)
- Garlic — 1 tsp (ground)
- onion — 2 piece (chopped)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- rice — 250 g (ground)
- coriander powder — 1 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Wash the rice well and soak for 20 minutes, then cook separately in water with a little salt until just done, and keep aside.
- Clean the pork pieces well and pat dry.
- Heat the oil in a heavy-bottomed pot on medium flame, add the cumin seeds and let them crackle.
- Add the chopped onions and saute until golden brown, then add the ginger and garlic and cook for a minute until the raw smell goes.
- Add the chopped tomatoes, turmeric powder, red chilli powder and coriander powder, and cook until the tomatoes turn soft and the oil separates at the edges.
- Add the pork pieces, mix well to coat with the masala, and cook on medium-high flame for 5 to 6 minutes to seal in the juices.
- Lower the heat, add salt to taste and enough water to cover the pork, cover the pot and simmer for 55 to 60 minutes, stirring occasionally, until the pork is completely tender and the gravy has thickened nicely.
- Serve the pork curry hot with the cooked rice on the side, garnished with chopped coriander leaves.
Common questions
- How many calories in one plate of Garo Red Rice Beer Pork?
- 251 kcal per plate.
- How much cooking time?
- 105 min — 30 min prep, 75 min cooking.