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Pork Spicy recipe, pork dry recipe, pork masala recipe, non veg recipe, kerala cooking, kerala dishes, kerala recipes, kerala cuisine, south indian recipes

Pork Semi-Gravy (Kerala Style), pub-8807793439541123, DIRECT, f08c47fec0942fa0

Pork Semi-Gravy

My husband loves pork dishes a lot. I started preparing it after my marriage. When my husband first asked me to prepare a pork dish I didn’t have an idea how to prepare the same. Suddenly remembered my Mums style of cooking. Gave a try to it and the dish came out very well. Here I am sharing the recipe with every one.

Pork Spicy Recipe


  • Pork – 500g (cut into small pieces)
  • Onion – 2 big
  • Fennel seeds (perumjeerakam) – ½ tsp
  • Green Chilli – 2
  • Ginger garlic paste – 3 tsp
  • Tomato – 1
  • Red chilli powder – 1/2 tsp
  • Pepper powder – ½ tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Garam Masala – 1 tsp
  • Curry leaves – few
  • Oil
  • Salt

To Marinate:

  • Chilli Powder – 1 tsp
  • Coriander Powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Salt

(Note: Vary the amount of chilli as per your spice level)

Method:, pub-8807793439541123, DIRECT, f08c47fec0942fa0

  1. Mix all the ingredients to marinate. Add little water and make it into a good paste.
  2. Add pork pieces into it and mix well.
  3. Pressure cook it till pork is cooked.
  4. Heat oil in a pan and add sliced onion and curry leaves.
  5. Cook with the pan covered and stir in between till onion turns brown in colour
  6. Add fennel seeds, green chilli and cook for 2 min.
  7. Add ginger garlic paste and cook for 2-3 min.
  8. Add sliced tomato and cook till tomato becomes soft.
  9. Add red chilli – ½ tsp, turmeric – ½ tsp, coriander – 2 tsp, pepper – ½  tsp, garam masala, salt and cook for 2-3 min.
  10. Add cooked pork (all contents of cooker) and mix well.
  11. Cook with the pan covered in medium flame for 5-6 min or till oil starts appearing on the top. Serve hot.


  • Make sure that onion becomes brown in color in step 5. It gives a great taste to your dish., pub-8807793439541123, DIRECT, f08c47fec0942fa0

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28 thoughts on “Pork Semi-Gravy (Kerala Style)

    • Hi Jay,

      You can use pork belly meat, infact any part of pork meat you can use. Remove the skin if its there in pork and the fat just below it. Too much fat i don’t suggest, but little fat is required as it gives taste to the dish you prepare.

      Vimmy 🙂

  1. I am experimenting with pork for the first time. Followed the exact recipe and it came out well… thanks Vimmy…

  2. While pressure cooking the pork how much water is to be added in marination or is there any extra glass of water required before pressure cooking.

    • Hi Gauranga,

      No need to add any water while pressure cooking pork. Water will ooze out and there will be some stock when you open cooker after cooking. This stock is sufficient for this recipe. Happy Cooking!!!!


  3. I followed the instructions to the letter and the dish came out exactly like in the picture. Tastes really good and was an instant hit. Thanks!

  4. I’m a bachelor and cooked pork (or any meat) for the first time using this recipe. It was yummy! Thank you very much.
    One mistake I did was added a glass of water with marinated pork. Because of that the gravy was little loose and didn’t look like the image.

    • Hi Anoop,

      Happy to know that your first attempt of cooking meat itself came out well and thanks a lot for your feedback. Yes adding water is not required for this recipe. I am sure you will take care next time.

      Happy Cooking
      Vimmy 🙂

  5. How long does it typically take to pressure cook 1kg pork. Cooking for the first time.
    And if I don’t want to pressure cook it, can I just marinate the meat for longer and then slow cook it in the kadhai?

    • Hi Jaya,

      For the whistle to come and pressure to drop completely, time will be from 30-40 mins. Pork you need to pressure cook itself. In-fact it needs to be pressure cooked well, so that it kills any harmful bacteria if present in it.

      Vimmy 🙂

  6. I’m new to Kerala cooking and am still learning the basics. I came across your website and tried this dish and it came out so well. The directions were so easy to follow and my husband was shocked to learn that I made it. Thanks!!

    • Thats such a lovely feedback Donna 🙂 I am sure you are a good cook. Try out more recipes. Happy Cooking!!!!


    • Dear DEB,

      Thanks a lot for your lovely feedback. Its one of my favorite too

      Happy Cooking
      Vimmy 🙂

  7. The ingredients mentioned in the “To marinate” is in addition to the “Ingredients” listed above.

    The quantity of chilli powder doesn’t match up either ways. Please advice.

    The recipe looks very nice otherwise.

    • Dear Krishna,

      Thanks for bringing it to my notice. I have corrected it. Yes, the ingredients mentioned in the “To marinate” is in addition to the “Ingredients” listed above.
      Infact we can vary the amount of chilli powder as per your spice level. If the green chilli we take is very hot we need to reduce the amount of red chilli powder. Hope i am clear 🙂


  8. very nice and yummy recipe…but i guess i need to fry off the oil in the pork before pressure cooking because otherwise the gravy gets too oily and fatty…

    • Dear Priya,

      Thanks a lot for the feedback. If you dont want the gravy to be oily, you can fry off the oil in the pork before cooking. Here my family just love that. They wont even allow me to remove the fat part of pork. You can do the additional step to suit your taste. Happy Cooking!!!!

      Vimmy 🙂

    • Dear Zonia,

      Its one of our favorite too. We make it when ever feel like having something spicy and thanks a lot for your feedback 🙂


    • Dear xyz,

      When you marinate, you need to add salt. After pressure cooking pork check for salt. If its less again add it along with masala and then add the cooked pork. I always prefer to add cumin seeds to all non veg curries as it gives a special taste for it. Give it a try, i am sure you then start using it regularly.

      Happy Cooking!!!!!
      Vimmy 🙂

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