1CupThengakothu(Small square size coconut pieces) or grated coconut
Cut cleaned pork into cube size pieces. Marinate pork with ingredients listed under marination. Add 2 tbsp of water to this and cook covered till the pork is done. In a regular pan, it might take around 45 minutes. In pressure cooker, it would be done in 1-2 whistles. In the authentic preparation, it's cooked in a regular pan. Refer notes on tips about best pork cuts that suit this recipe.
** Drain the excess oil out of the pan. Don't forget to do this. Otherwise the final dish would be very oily. I prefer using this oil to saute the onion and masala.
Heat oil in a pan and fry coconut pieces until it becomes golden brown color. Keep it aside. ** Another alternative for coconut pieces is grated coconut. If you are using grated coconut, fry 3/4 cup of grated coconut until it gets brown color. Pulse it in a mixer without water. Don't make it to a fine powder. The authentic Thrissur style pork preparation is with grated coconut, and would highly recommend it :)
Heat oil in a pan. Saute sliced small onions, salt and lots of curry leaves. Saute it until onion turns golden brown. Then add crushed garlic and ginger paste. Saute it well.
Add chilly powder, coriander powder and garam masala. Saute it well and if required add more oil.
Now add cooked pork and fried coconut pieces/ powdered grated coconut prepared in step 3. Adjust salt. Cook on low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black in color. Enjoy with rice :)
In the United States, different kind of pork cuts is available. Pork Butt cut is the best that suits this recipe. In Bay Area, I usually get it from Seafood City.