My Pork Rezala recipe is a bit different from the recipe of Chicken or Mutton Rezala. I have created the recipe keeping in mind the texture and nature of the meat used.
- Pork Belly (without skin): 1 Kg (cut into 20 pieces)
- Vinegar: 3 Tbsp.
- Garlic Paste: 1 Tbsp.
- Green Chili Paste: 1 Tsp.
- Salt: 1/2 Tsp.
- Onion: 6
- Ginger Paste: 1.5 Tbsp.
- Garlic Paste: 1 Tbsp.
- Green Chili Paste: 1 Tbsp.
- Hung Curd: 200g
- White Pepper Powder: 1 Tsp.
- Sugar: 2 Tsp.
- Salt: to taste
- Keora Water: 1 Tsp.
- Cashew Nut: 20g
- Melon Seed: 1.5 Tbsp.
- Poppy Seed: 1.5 Tbsp
- Phul Makhana: 20
- Cardamom Powder: 1/2 Tsp.
- Milk: 1 Cup
- Kesar: a Few strings
- White Oil: 200ml (will be used for onion frying and then 1 Tbsp. from the remaining will be used in cooking)
- Ghee: 2 Tbsp.
- Dry Red Chili: 10
- Black Pepper: 2 Tsp.
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- Wash and pat dry Pork belly chunks. I prefer to cut the belly instead of purchasing pieces. This gives me flexibility with the ideal size.
- I prefer 50g each piece.
- Marinate the pork with Vinegar, Garlic Paste, Green Chili Paste, and also Salt for at least 24 hours. Keep the marinated meat in the fridge. The more you give time is better. I at times cook the meat three days after marination.
- Keep the meat out from the fridge for 30 minutes before cooking.
- Slice 4 onion.
- Heat oil in a pan and fry the onion in small batches until those are brown and crisp.
- Tbsp. oil from the oil used for frying the onion will be used in cooking. This onion-flavored oil will make the curry more flavorful.
- Boil 2 Onions for 10 minutes with normal water.
- Make a paste of the onion once at room temperature.
- Keep the water used for boiling the onion for use in the gravy if needed.
- Soak Melon seed and Poppyseed in hot water for 10 minutes and then make a smooth paste of both.
- Soak Kesar in lukewarm milk for 15 minutes.
Cooking the meat!
- Take a nonstick pan and heat it.
- Place 4-5 pork belly chunk without the marination liquid from the fat side.
- Keep the flame low.
- Brwon the Pork belly chunks from the fat side.
- It will take 4-5 minutes each batch to brown the pork.
- Do not turn the meat.
- The meat will release sufficient fat while browning.
- Once done, keep the fat in the pan.
- Take the browned pork along with the marinade in a pressure cooker with the vent weight on.
- Pressure cook until three whistles come out at low temperatures.
- Wait till the pressure drops to open the cooker.
- The meat must be super soft yet in shape. The cooker will have sufficient moisture within it along with the meat.
- Meanwhile, keep 2 Tbsp. fat in the pan used for browning the pork.
- Add 1 Tbsp. oil used for frying the onion and also 1 Tbsp. ghee and heat properly.
- Fry Cashew nuts and Makhana and strain from the oil.
- Now temper the oil with Dry red chili and black pepper.
- Add boiled onion paste and cook on low flame until the raw aroma goes.
- Do not overcook it. The onion must not be brown.
- Add Ginger and garlic paste, and also chili paste followed by salt and sugar.
- Now add the Poppyseed and Melon seed paste and cook till the oil leaves the edges of the pan.
- At this point and beaten curd and mix thoroughly.
- Cook on low flame till oil floats from the top.
- Add the meat and mix thoroughly.
- Now add the liquid remaining in the cooker and mix properly.
- Adjust salt and sugar if needed.
- Add the Milk soaked with Saffron at this point and mix it properly.
- You can add the water used for boiling the onion if there is less moisture in the pan.
- Cook for around 15 minutes or unless you reach the desired consistency.
- Add Keora water followed by 1/2 Tsp. of Cardamom Powder and ghee to complete the dish.
- Now add fried onion and mix with the gravy. This will make the gravy more flavorful and also rich.
- Category: Pork
- Cuisine: Indian
- Serving Size: 200g
- Calories: 759
- Sugar: 7.4g
- Sodium: 2377mg
- Fat: 45.6g
- Saturated Fat: 17.9g
- Carbohydrates: 15.2g
- Fiber: 2.9g
- Protein: 61.9g
- Cholesterol: 156mg