Pandi Roast (coorg Pork Roast)
Pandi Roast, also known as Coorg Pork Roast, is a popular dish from the Karnataka Cuisine. This flavorful and aromatic pork roast is a must-try for meat lovers, especially those who enjoy the rich and spicy flavors of South Indian cuisine.
Ingredients
- 1 kg pork, cut into cubes
- 2 onions, finely chopped
- 4-5 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 tablespoons Coorg vinegar
- 1 tablespoon black pepper powder
- 1 tablespoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions
- Marinate the pork with ginger-garlic paste, turmeric powder, Coorg vinegar, black pepper powder, garam masala, and salt. Let it sit for 30 minutes.
- Heat oil in a pan and sauté the onions and green chilies until the onions turn golden brown.
- Add the marinated pork to the pan and cook on medium heat until the pork is tender and the spices are well incorporated.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Large pan Spatula Knife Cutting board
Tools
Stove
Serving suggestions
Serving suggestions: Serve the Pandi Roast with steamed rice or traditional South Indian breads like dosa or appam.
Tips & tricks
Tips: Adjust the spiciness according to your preference by adding or reducing the amount of green chilies and black pepper powder.
Cost
$15