Wednesday, June 15, 2011

Kerala Style Pork Fry.

Kerala Style Pork Fry.


·      I kg           Pork (cut into bite size pieces)
·      1 cup        Thinly sliced Sambar onions
·      4 – 6 nos    Green chillies
·      2tsp          Coriander powder
·      1 tsp         Meat Masala Powder
·      1 tsp         Garam masala powder
·      1 ½ tsp     Black pepper powder
·      2 sprigs     Curry leaves
·      3-4 tbsp    Cooking oil
·      Salt – to taste


·      10 nos            Sambar onions (Finely diced)
·      8 cloves         Garlic (minced)
·      1 inch piece   Ginger (Finely minced)
·      1 tsp              Meat Masala Powder
·      2 tsp              Garam masala powder
·      1 tsp              Red chilly Powder
·      ½ tsp             Fennel seeds (finely powdered)
·      1 tsp              Coriander powder
·      1 tsp              Turmeric powder
·      1 tsp              Black pepper powder
·      1 sprig           Curry leaves
·      3 tbsp            Vinegar
·      Salt – to taste

How I make it:

1.     Wash the pork thoroughly and drain all water. Dice it into bite sized pieces.

2.     Marinate the pork with all marinade and set aside for 2 Hours.

3.     Pressure cook the pork with roughly 1/2 cup water till meat is render, take care not to overcook as the meat will crumble when frying.

4.     Heat  3 tbsp oil in a big non stick pan and add mustard seeds let them pop.

5.    Add the onions, green chillies and curry leaves until the onions become translucent.

6.    Lower the heat and add little salt, meat masala powder, garam masala powder, coriander powder and black pepper powder. Sauté for 4 minutes.

7.     Put the cooked meat along with any remaining marinade into the pan.

8.    Stir frying the pork so that the gravy reduces and the masala gets coated on the meat. Sprinkle 1/2 tsp black pepper powder at this stage.

9.    Continue frying the meat on medium heat for 10-15 minutes or till it is completely dry and turns into a dark brown color. The longer you fry, the better it will taste.

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