Kappa Biriyani with Pork Recipe/ Ellum Kappem/ Tapioca and Pork Biriyani / Yucca root and Pork/ Cassava and Pork/ കപ്പ ബിരിയാണി/ എല്ലും ക പ്പേം

Kappa Biriyani (Ellum Kappem) is a popular Kerala breakfast that is usually prepared with tapioca and beef bones/ beef meat/ or both. Instead of beef, this recipe uses pork neck bones. The taste is exactly same as the biriyani with beef. The overall cooking method is to cook the meat/bones and tapioca separately and mix both of them together with a spicy coconut gravy.

If you prefer beef bones, just modify the recipe by switching pork with beef.  

Ingredients:
Pork neck bones-3 lb

#1: for cooking tapioca
Tapioca-3 lb
Turmeric powder-1/4 tsp
Salt

#2: for cooking pork
Onion- 3 medium sized, sliced
Chilly powder-1 tsp
Coriander powder- 3 tsp
Turmeric powder-1/4 tsp
Garam masala powder- 1 tsp
Meat masala-3 tsp
Ginger, finely chopped- 2 tsp
Garlic, finely chopped, 2 tsp
Curry leaves-2 sprigs
Whole garam masala, crushed (cardamon-3, cloves-5, cinnamon stick-1")
Salt

#3: for biriyani
Grated coconut- 1 cup
Green chilly-3 to 5
Shallots/small onion-4
Curry leaves-2 sprigs
Turmeric powder-1/4 tsp
Meat masala-12 tsp
Garam masala- 1/2 tsp
Coriander powder-1/2 tsp
Whole spices (cardamom-2, cloves-2, cinnamon stick-1")
Salt

Step 1: Cut pork bones into medium size pieces. Marinate it with ingredients #2 for 30 min and cook in a pressure cooker (No need to add water while cooking pork). Once it is cooked, boil off excess water from the gravy. For the biriyani, a gravy of medium thickness is required. The gravy shouldn't be too watery or loose.

Step 2: Clean tapioca and chop into medium size cubes. While chopping, remove its vein. Add plenty of water so that all pieces are immersed in water. Cook the tapioca in water with a few pinches of turmeric powder until the tapioca is soft. Be sure not to overcook tapioca. It should be firm otherwise it is gonna mash up at the end. Once cooked, add salt, and drain water.

cooked tapioca

Step 3: In a pan, slightly warm up meat masala, garam masala, and coriander powder from ingredients #3 and crush/grind (using a blender or mortar and pestle) with the rest of the ingredients #3. Transfer the crushed coconut mixture into a bowl. You can wash the blender/mortar with 1/2 cup of water and transfer into the same bowl.

Step 4: Transfer the cooked tapioca into a large saucepan. Spread the cooked pork from step 1 over the it. Next, spread over the crushed coconut mixture along with the wash. Cover the sauce pan and steam for 5-10 min. Then, open the lid, hold the two handles of saucepan and try to toss the entire contents. Next, to mix the contents, stir using the backside of a long wooden spoon in a circular motion. Do not overly mash up the tapioca.  

Serve hot!!

Slow Cooked Baby Back Ribs

Ingredients:
Baby back ribs

#1) For the marinade:
Red chilly powder -1/2 tsp

Coriander powder -1-2 tsp
Turmeric-1/4 tsp
Pepper powder- 1 tsp
BBQ sauce -2 tbsp
Steak sauce (optional) -1 tbsp
Salt

# 2) For the gravy:
Onion- 2, chopped
Ginger and garlic -1/2 tsp each
whole spices, crushed -(cardamom, cloves, cinnamon, etc)
BBQ sauces-2-3 tbsp

Video Recipe:
Click here to see the video recipe:

Method:
1. Clean the ribs and peel of the thin and transparent skin from one side of the ribs. Marinate with the ingredients #1 and leave it for 30-60 min in refrigerator.
2. Then, place the ribs in slow cooker and add the ingredients # 2.
3. Slow cook for 5-7 hours in low or 4-6 hrs in high (Refer to the slow cooker manual to get an estimate of pork ribs cooking time)
4. Flip the ribs after an hour
5. After the entire cooking period, separate gravy from the ribs.
6. Broil the ribs in high heat for 5 min
7. Boil off the excess water from the gravy to make it thick
8. Pour the thick gravy over the broiled ribs and broil again for 5 min

Serve with mashed potatoes and steamed vegetables.

Fried Shredded Pork /Pork varuthu idichathu /പന്നി വറുത്ത് ഇടിച്ചത്

 

Ingredients:
Pork -1 lb

#1
Chilly powder-1 tsp
Coriander powder-1tsp
Garam masala-1/2 tsp
Turmeric powder-1/4 tsp
Salt

#2
Shallots-10-12
(crushed or onion-1,sliced)
Dry red chilly-4
Garlic-2
Curry leaves-a handful
Black pepper powder-1/2 tsp
Lemon juice-1/2 tsp


Method:

Clean and cut pork into thin flat pieces. Marinate it with ingredients #1 for one hour. Heat a wide frying pan and fry pork until both sides are brown (no need to add oil since the meat usually has lots of fat, but, if it is required, use oil spray).

Pound the fried pork pieces with a hammer (or something heavy) and pull apart the meat to shred.

Spay oil in a pan and saute dry red chillies for 3 min to make them warm and crispy. Crush roasted red chillies together with garlic and curry leaves. If you are using shallots, you can crush them too.

Heat oil in a pan and add this crushed mix and crushed shallots (or sliced onion). Saute until the onions are slightly brown. Add shredded pork and mix well. Stir fry until they are brown and crispy. Season with black pepper powder and lemon juice. Serve with rice.

Grilled Pork Ribs

Ingredients:
Pork ribs-2 lb
Ingredients for boiling the ribs:
Minced Garlic-1 tsp
Ginger-1/2 inch piece, crushed
Bay leaves-3
Cardamom-3
Cloves-3
Cinnamon stick-1
Crushed red pepper-1 tsp
Garam Masala powder-1 tsp
Crushed whole pepper corns-1/2 tsp
Salt
For sauce mix:
Soy sauce-3 tsp
Chilly garlic sauce-3 tsp
Red chilly powder-1/2 tsp
Vinegar/Lemon juice-1 tsp
Crushed red chillies-1/2 tsp
Pepper powder-1/2-1tsp
Method:
Wash and clean pork ribs. Remove the thin membrane on one side of the ribs and slice into pieces as shown below.

Boil water with the ingredients listed under for boiling. Turn heat to medium, add ribs and cook slowly in medium- low flame for 1 hour. While it is getting cooked, combine the ingredients for sauce in a medium bowl. After one hour, drain ribs and coat them with sauce mix by tossing them in a bowl. Spread ribs to a baking dish lined with aluminum foil.

Wrap in aluminum foil and bake each side  at 375F for 15 min. Afterwards, broil each side of the ribs uncovered  around 5-7 minutes to brown them. Spray oil if required. Serve warm

.

Pork Roast

Ingredients:

1. Pork-1 lb
2. Chilly powder-1 tsp
3. Coriander powder-2.5 tsp
4. Any meat masala powder/ Garam masla- 1.5 tsp
5. Fennel powder(perumjeerakam)-1 tsp
6. Turmeric powder-1/2 tsp
7. Salt
8. Onion-2,medium slices
9. Ginger-1.5 inch piece, sliced lengthwise
10. Garlic- 5-6, sliced lengthwise
11. Green chilly-2, sliced lengthwise
12. Black pepper powder-1 tsp
13. Curry leaves- 2 sprigs
14. Crushed whole garam masala (Cardamom-3, Cloves-4, Cinnamon-1 inch piece)
15. Curry leaves
16. Mustard seeds- 1 tsp
17. Oil

Method:

• Cut pork into medium sized pieces. Rub with the ingredients 2-7. Cook the pork without adding any water(water will ooze out from the meat). When it is done, boil off any excess water.
• Heat oil in a pan and splutter mustard seeds and add sliced onion, garlic and ginger followed by green chilly. Saute for ~10min, add cooked pork, black pepper powder and stir until the pork is brown in color. Finally add crushed whole garam masala and curry leaves. 

 

Baked Pork

Ingredients: 

1. Pork- 1 lb (rib meat)
2. Chilly powder- 1/2tsp
3. Coriander powder-2 tsp
4. Garam masala-1tsp
5. Fennel (perumjeerakam) powder-1/2 tsp
6. Black pepper powder-1/2 tsp
7. Salt
8. Lemon juice-enough to make a paste with all the above  masala powders

Method: 

1. Cut pork into strips, wash and pat dry.
2. Make a thick paste of the ingredients in lemon juice and apply it to the pork strips. Coat well
3. Keep in refrigerator for 2 hours.
4. Spread the strips on a small baking wire rack and keep it above a baking tray lined with aluminum foil. (This is to prevent the dripping of burned fat into oven). Keep this in oven.
5. Bake at 400-450 F for 30-40 min. Flip the pork strips and repeat baking for one more time.
6. Serve hot with grilled or mashed potato.

Bacon podichathu

Ingredients:

1. Bacon strips-10
2. Dry red chilly(lal mirchi)-4
3. Pearl onion-5
4. Lemon juice-1 tsp
   
5. cilantro-3 sprigs
6. Oil-1/2 tsp
7. Salt
   

Method:

1. Fry bacon strips in a pan without adding oil until it becomes crispy, drain it from oil.
2. Fry dry red chillies by adding 1/2 tsp of oil
3. Crush all the ingredients together. Serve with rice.

tips:
You can replace dry red chillies with green chillies or chilly powder

Pork Fry ( Kerala style pork ularthiyathu)

Ingredients:

• Pork- 1Kg (I prefer meat with bones)
• Onion-2
• Green chilly-3
• Chopped ginger – 2 tsp
• Chopped garlic -2 tsp (or ginger garlic paste-2 tsp)
• Coconut slices-1/2 cup
• Chilly powder-2 tsp
• Coriander powder -2 tsp
• Fennel powder -1 tsp
• Black pepper powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Garam masala-1 tsp
• Vinegar-3 tsp
• Curry leaves
• Cilantro
• Oil
  
• Salt to taste

For deep frying:

• Cardamom-4
• Cloves-5
• Cinnamon sticks-2
• Bay leaf-2
• Black pepper powder- ½ tsp

 



Method:

1. Cut the meat into small cubes, wash and drain
2. Heat oil in a large vessel and splutter mustard and add curry leaves and coconut slices. Saute until the slices turns light brown.
3. Add green chillies, ginger and garlic followed by sliced onions. Saute for 5-10min in medium heat.
4. Add chilly powder, coriander powder, fennel powder, garam masala powder, turmeric powder, pepper powder and saute for 5 more min.
5. Add pork and mix everything. Now add vinegar and pressure cook for 1-2 whistle without adding water (or cook for 30-45 min).

At this point the preparation will look like the picture shown below.


How to make it dry?

1. Grind cardamom, cinnamon and cloves using a mortar (or use a blender).
2. Transfer the cooked meat along with the liquid to a wide pan, mix the above ground spices and boil off all the water.
3. Add pepper powder and saute until it becomes dry and dark brown color ( If you want to make it spicy add more pepper powder which gives nice flavor & taste to all meat preparations)
4. Garnish with cilantro or onion slices and serve hot with rice, appam or chappathi.