Devilled Pork / Dry hot fried Pork
This dish is similar to Mutton Pirattal but hotter and highly flavoured. This dish had been adapted from Sinhala cooking.
A heavy bottomed wide cooking sauce pan is good for this dish.
Pork 500 g - boneless and skin removed
Onions 2 large
Curry leaves 10
Roasted curry powder 1 ½ tablespoon
Cardamom pods 3
Cinnamon stick 1 inch long piece
Fennel seeds 1 teaspoon
Ginger 1 inch piece
Green chillies 4
Black pepper powder fresh 2 teaspoons
Vinegar 2 tablespoons
Soy sauce 1 tablespoon - light
Lemon juice 2 teaspoons
Clean and cut pork into ¾ inch cubes.
In a large dish place all the pork pieces, and add pepper powder, Vinegar, soy sauce and mix well and cover and leave it in fridge for 45 minutes to marinade.
In the mean time slice onions into rings, and cut green chillies into two length wise.
Slice tomatoes and chop ginger into small pieces.
Dry roast fennel seeds in a pan and when turned golden, add oil and half the onions, curry leaves, cloves and cardamom pods, cinnamon stick, ginger pieces and fry for 2 minutes.
Now add the marinated pork with its juices, tomatoes and salt (may require less salt) and curry powder and stir well.
Cover and cook in low flame, occasionally stirring until meat is well cooked.
Add the rest of onions and keep stirring while cooking.
Cook until all the fluid has evaporated and the pork pieces are dry and fried in its own oil.
Add lime juice and remove from fire.