Kerala Nadan Pork Roast Thrissur Style With Video

by RajeshPillai
Kerala Nadan Pork Roast is a traditionally prepared exotic dish where pork is slow roasted in its own belly fat. The dish is branded as a hot favorite in Thrissur region and no special occasions and functions miss out the dish. Kerala Nadan Pork Roast dish goes well with porotta, chappathi, almost anything. The meat is tender, juicy and soft on the inside while the outside is browned and crunchy. Slow roasting in mild heat encourages formation of a crispy crust on the outside which is awesome to behold. Care should be taken to cook pork for required time so it can be consumed safely. You can explore a well written tasty Pork Roast dish here that will definitely tempt you beyond words.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • pork belly with fat - 1 kilo
  • Garlic pods - 6 cut
  • Ginger - 1 thumb
  • Green chilles - 5 cut
  • Big onions - 3 sliced
  • Vinegar - 1 tablespoon
  • Corriander powder - 1 tablespoon
  • Kashmiri Chilly powder - 1 tablespoon
  • Black Pepper Powder - 1 tablespoon
  • Turmeric powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Sugar - 2 teaspoon
  • Home made garam masala - 1 tablespoon
  • Salt(for taste) -
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • pork belly with fat - 1 kilo
  • Garlic pods - 6 cut
  • Ginger - 1 thumb
  • Green chilles - 5 cut
  • Big onions - 3 sliced
  • Vinegar - 1 tablespoon
  • Corriander powder - 1 tablespoon
  • Kashmiri Chilly powder - 1 tablespoon
  • Black Pepper Powder - 1 tablespoon
  • Turmeric powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Sugar - 2 teaspoon
  • Home made garam masala - 1 tablespoon
  • Salt(for taste) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat a non stick pan in medium low flame. Add 1 kilo Pork Belly with fat in a non stick pan and add garlic, ginger, green chillies, onions, corriander powder, chilly powder, turmeric, cumin, sugar and salt. Mix it very well. Close with a lid and cook in low flame for 15 minutes.
  2. After 15 minutes, add 1 small glass of hot water and mix well. Cook for another 15 minutes.
  3. Add 1 tablespoon home made garam masala and mix well, close the lid and cook for another 30 minutes and mix well in between. (Preparation of Garam Masala (use only 1 tablespoon from this, rest save it in a air tight container): Fennel Seeds (perinjeerakam) - 1 tablespoon, cinnamon stick - 1 long cloves - 5 cardomon - 3 peppercorn - 1 teaspoon Fry the above ingredients until the Fennel Seeds color changes (do not burn it). Let it cool and grind it nicely.) Need around 45 minutes to 1 hour to cook. Switch of the flame once it is cooked very well and let it stay for 5 minutes before you serve.
  4. Enjoy. It will go very well with Rice, Porotta or Chapathi. Note : This should be cooked in medium low flame. The pork should be belly so that it can have enough fat. If less fat use extra water else it will stick.

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