7 cloves of garlic, crushed and cut into matchsticks
2 inches of ginger, peeled and cut into matchsticks
3 sprigs curry leaves
1 bay leaf
3 1/2T vegetable oil
1/2T mustard seeds
1 medium red onion, sliced
1 large tomato or 2 roma tomatoes, diced or 15oz canned diced tomatoes
1/2T garam masala
1/4t to 3/4t chili powder
1.5t paprika, optional for color
Trim the pork of some of the fat (not all) and cut into 1/2" - 1" chunks.
Next wash the pork in two bowls, transferring from one bowl to another, each time with clean water. Transfer between 2 and 6 times, depending on if the water is still cloudy. This is a traditional way of cleaning the meat in South India.
Transfer pork to a pressure cooker and add turmeric, 1/2t pepper, 1/2t salt, 3 cloves of garlic, 1 inch of ginger, curry leaves (1 sprig), bay leaf, 1/2T vinegar, and 1/2T oil.
Mix these ingredients until fragrant. Then, close the lid and cook on medium-high for 2-4 minutes after the pressure cooker reaches pressure. After that, take the pressure cooker off the heat and take the lid off once pressure has decreased. Do not drain the pork.
While the pork is cooking, prepare the other ingredients.
In a large diameter, deep pan, add 3T oil and 1/2T mustard seeds and heat on medium-high
Once the first seeds start to pop, add the onion, 4 cloves of garlic, 1 inch of ginger, and curry leaves (1 sprig).
Stir to combine. Once the onions begin to brown, add the tomatoes. Cook until most of the water has evaporated from the mixture and the oil starts to separate on the sides of the pan.
Add coriander, garam masala, 1/2t turmeric, chili powder, and paprika. If preparing the traditional way, you can add 2-3T of hot water to all the spices, create a spice slurry/paste, and then add to the pan. Stir the pan to incorporate all the spices and let cook 1-2 minutes until the dish is fragrant.
Next, add the liquid from the pork in the pressure cooker. Stir and cook down the liquid until it has at least reduced by half.
Last, add the remaining ingredients in the pressure cooker. Continue cooking until the mixture has further reduced. The amount you cook down depends on how much gravy you would like to make in the curry. This recipe makes more of a pork slurry, but you can cook it down all the way until no liquid is left to make "pork fry". Or, you can stop when the mixture is reduced by half (where the liquid just begins to thicken) and you've made "pork curry". However, we are making it peralan style. Continue cooking/stirring until the mixture is extremely thick and chunky. You should be able to draw a wooden spoon across the bottom of the pan and the pan should be exposed from the gravy for 2-4 seconds.
Finally, break the curry leaves from one sprig on the top, add 1/4t of black pepper (to taste), and add 1/2T vinegar, stirring to combine.
Optional: add one 15oz can of coconut milk to cool down/incorporate the entire mixture. This is a different style and equally as valid. If doing this, cook an additional 5-10 minutes for the mixture to thicken.
Take the curry off of the heat and serve over rice, naan, etc.