Pork Peralan goes well with rice and chappathi.

Ingredients
Pork - 1 kg
Coriander powder - 5-6 tbsp
Chilli powder - 1 tbsp (powder roast for 1-2 minutes)
Pepper powder - 1 tbsp (powder roast for 1-2 minutes)
Turmeric powder - ½ tsp
White vinegar - 2 tbsp
Salt - to taste

Method of Preparation
Clean and cut the pork into medium-sized pieces and marinate with the ingredients. After half an hour, pressure cook with half-a-cup of water for 20 to 25 minutes. In to a wok, pour three to four tablespoons of oil and saute 10 to 12 cloves of crushed garlic.

Add two inches of sliced ginger and two sliced onions. Stir till the onion becomes pale and soft. Add a few curry leaves and the pre-cooked pork.

Cover and cook for a few more minutes till the gravy becomes thick. Stir well.