Panchami shares a recipe for a classic Kodava dish, prepared from dried pork. Says Panchami, “Traditionally, for this dish, the pork (wild boar) was sun-dried for two days, then brought to a boil in salt water, drained and pounded with a stone before being shredded and seasoned with masala. I have dried the pork using the oven grill – a modern take on a method which has come to us from our ancestors! Here is my recipe for Vanakerrchi Pulikootnad.”
(Hot and sour shredded dried pork)
- Fatless pork – 1kg, chopped into 1” pieces
- Chilli powder -2 tbsp
- Salt to taste
- Turmeric powder -1tsp
- Onions- 3 large, sliced
- Green chillies-2-3
- Bird eye chillis – a few
- Curry leaves- 10-12
- Kachampuli -1tbsp
- Water -1/2 cup
- Juice of two limes
Place the meat pieces on the grill rack and grill for 80 mins @250C.
Remove from the grill rack, cool, then grind coarsely. Do not over-grind. The meat should remain thread-like.
Add add curry leaves, and the remaining red chilli powder, turmeric, and salt.
Stir to mix, then add the shredded pork, mix well, then add lime juice and water.
Cook till it is dry.