Pork Roast

pork roast


  1. Pork Belly – 1/2 kg cut into 1 inch thick cubes
  2. Turmeric powder – 1/4 tspn
  3. Salt as required
  4. Vinegar – 1 tspn
  5. Pepper powder – 1/2 tspn
  6. water – 1/2 cup
  7. Potato or Raw Plantain – 250 grams cut into cubes.
  8. Onion – 2 sliced
  9. Ginger garlic paste – 2 tspn
  10. Green chilly – 2 slit
  11. Coriander powder – 1 heaped tspn
  12. Chilly powder – 1 tspn
  13. Pepper powder – 1 tspn
  14. Garama masala – 1/2 tspn
  15. Mustard seeds – 1/4 tspn
  16. Fennel seeds – 1/4 tspn
  17. Curry leaves – 2 springs
  18. Oil – 1 tblspn



  • Combine the pork pieces with ingredients numbered 1 to 6 in a pressure cooker an cook for 4 -5 whistles. Check whether pork is soft and cooked well. If not cook again for 1-2 whistles. (I used frozen pork belly, the cooking time depends on the tenderness of the meat, so cook accordingly)
  • Take a heavy bottomed kadai and add oil. Splutter mustard seeds, followed by fennel seeds and curry leaves.
  • Add the slit green chillies , saute fore half a minute and then add sliced onions.
  • When onions turn transparent add ginger garlic paste and continue sauteing until onions turn golden brown and oil starts leaving from them. At this stage add the spice powders numbered 11 – 14. Saute for a minute until the masalas are roasted well.
  • Add pork pieces along with the water in which it is cooked along with potato(or raw plantain whichever you are using). Cook on a low flame until the potatoes are cooked and the water content has gone . At this stage fat from the pork pieces comes out. Roast it well till it turns dry.


  • If there is excess fat after cooking pork, then drain out the water in which pork was cooked. Instead of that, add hot water to the gravy for cooking the potato/raw plantain pieces

Thank you.

Recipe Courtesy : Deepa Jaimon

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