1. Alcohol
"In wine there is wisdom, in beer there is freedom and in water there is bacteria" - B.Frankiln
While there is minimal truth in the quote, Alcohol surely is a great disinfectant. It helps in killing bad odour, tenderizes the meat and adds an edge to the flavour of meat once cooked. I personally use, Brandy/ Whiskey/ Beer to get my pig drunk enough.
2. Lemon
Lemon rind and zest are both essential when cooking pork. It neutralizes the flavour of the excess fat and helps in reducing it!
3. The 5 Whistle Magic
As a Coorg, I cook all the meat in a pressure cooker first. The Indian Pressure cooker helps in cooking the meat in all the base flavours you want your meat to have and it gets the job done in quarter of the time. I wait for the 5 whistles to sound off, the pork put on medium-high flame. Under 5 the pork is still borderline tough and over 5 is call you take only after the 5th whistle.
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