Spicy Pork Curry (Mangalorean-Inspired)

Much inspired by my maternal side, this Mangalorean-style pork curry is a celebration of bold spices, tangy notes, and deep, comforting flavours. The combination of Kashmiri and Bedgi chillies gives it a rich colour without overpowering heat, while the vinegar and tamarind add a perfect balance. Slow-cooked until the pork is tender and flavourful, this curry is truly close to my roots and heart—best enjoyed with East Indian chitaps, appams , neer dosas or sannas.

Ingredients

For the Pork

1.2 kg pork pieces (cleaned and washed)

½ tsp turmeric powder

2 tbsp vinegar

Salt to taste

For the Masala

15 dried Kashmiri red chillies

10 dried Bedgi chillies

1½ tsp coriander seeds

1 tsp cumin seeds

1 tsp peppercorns

4 green cardamoms

1-inch cinnamon stick

8 cloves

¼ tsp mustard seeds

¼ tsp fenugreek seeds

Small ball of tamarind

½ cup vinegar

1 cup hot water

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 onion (sliced)

Ingredients 2 (For Cooking)

15 cloves garlic (sliced)

2-inch ginger (thinly sliced)

6 green chillies (slit)

4 onions (sliced)

Few curry leaves

Preparation

Step 1: Initial Marination

Marinate the pork with turmeric powder, vinegar, and salt.

Set aside for at least 30 minutes.

Rinse and drain well.

Step 2: Prepare the Masala

Soak all masala ingredients (except onion) in hot water and vinegar for 30 minutes.

Add sliced onion and grind into a smooth paste.

Step 3: Second Marination

Apply the ground masala to the pork.

Add salt as needed.

Marinate for a few hours or preferably overnight (refrigerated).

Cooking Method

Bring marinated pork to room temperature.

Add sliced onions, garlic, ginger, and green chillies.

Add sufficient water.

Bring to a boil, then cook on medium flame.

Stir occasionally and cook until pork is tender.

Adjust seasoning and consistency as needed.

Serving Suggestion

Serve hot with chitaps, appams, neer dosas or sannas for a wholesome, traditional meal.