Whenever I eat pork masala made like this, I am convinced that this must be the only way and the best way to cook it! I don't know of any substitute for the coorg black sauce but would love to hear from anyone who knows of any. There are a number of ways to cook pork masala in Coorg, but here's a tried and tested one from Shonali Madapa & Shabari Karumbaya
Dry Masala For Pork (prepare beforehand)
Spices part 1.
¼ kg jeera
¼ kg pepper
100 gms mustard
100 gms methi
cinnamon 1 inch piece
dried curry leaves
Roast all separately to dark brown and powder together
Spices part 2.
1 kg coriander seeds
Roast very dark, powder and keep separately from other masala. Keep airtight. It keeps well in the fridge.
Add 1.5 Tbsp heaped of Spices Part 1 and 2 Tbl sp of Spices Part 2 for 1 kg pork after meat is cooked.
I kg pork: Marinate with salt, chilly powder and haldi powder. Keep aside.
Wet masala: 3 big onions, 5-8 green chillies, 2” ginger, 1 tab sp jeera, 15 cloves of garlic: grind coarsely
Keep 1 cup water in the pressure cooker. When it boils add coarsely ground wet masala above. Add pork. Cook till meat is tender. Add dry masala powder, lime juice and a little bit of kacham pulli (you can try kokum as a substitute.