Nicobarese Pork with Coconut
A traditional Nicobarese preparation of pork simmered slowly with fresh coconut, coconut water and minimal spices, reflecting the community's coconut-centred food culture.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 70 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy clay pot
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 29 g
- carbs
- 6 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 380 kcal
Instructions
- 1
Heat the coconut oil in a heavy clay pot. Add the sliced onion and ginger.
- 2
Fry gently until the onion softens and turns light golden.
- 3
Add the pork chunks. Brown them on all sides for about 5 minutes.
- 4
Stir in the turmeric and green chillies to coat the pork evenly.
- 5
Pour in the fresh coconut water. Bring it to a gentle boil.
- 6
Cover with a lid and simmer on low heat for 30 minutes. Stir occasionally.
- 7
Add the grated coconut. Simmer for 12–15 minutes until the pork is tender and the gravy thickens.
- 8
Season with salt and add a little water if needed to loosen the sauce. Serve warm.
Chef's tips
Use pork with some fat for richer flavour. Simmer the coconut water slowly instead of boiling hard to keep the meat tender.
Ingredient substitutions
- coconut water → thin coconut milk
Storage
Refrigerate for up to 2 days in a covered container.
Reheating
Reheat gently on the stovetop over low flame with a splash of water.
Common mistakes to avoid
- •Cooking on high heat the whole time, which makes the pork tough instead of tender.
Serving suggestions
Cooked Nicobarese Pork with Coconut?
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