Pork Masala Fry
The recipe is incredibly simple and uncomplicated. I believe the taste and flavor of the pork primarily rely on the quality of the meat. The ingredients are intended to enhance, not overpower, the inherent flavor. Therefore, ensure you acquire a good quality and well-cut pork to maximize the dish's potential.This is a dish bursting with flavor and complements rice, appam, or chapati exceptionally well.
Ingredients
- 650 gms Pork (cut into bite-size pieces
- 1.5 tbsp Coriander powder
- 1 -1.5 tbsp Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 – 1 tsp Pepper powder
- 1 tbsp each Chopped ginger & garlic
- 4 Cloves
- 1 medium Cinnamon stick
- 1/2 tsp Fennel seeds
- 1 tbsp Vinegar
- 15 Small / pearl onion (shallots) (sliced)
- Salt
- 1-2 tbsp Coconut oil
- Curry leaves
Instructions
- Grind together ingredients from coriander powder to fennel seeds with 2 tbsp water to a smooth paste.
- Marinate cleaned pork pieces with ground paste, salt, and vinegar.
- Add 3/4 – 1 cup hot water to pork. Bring it to boil. Reduce to lowest flame and cook till pork becomes tender around 40-45 mins.
- Heat oil in a wide pan. Add sliced shallots and curry leaves. Cook till it browns.
- Add cooked pork along with gravy, if there is any. Mix well. Roast it on low flame for 8-10 mins, till the gravy is dried and the pieces are coated well with the masala. Add oil in between, if required.
Notes
- I used pork belly for this. I recommend using any cut which has a good amount of fat in it. It adds more flavor and keeps the meat juicy. Let the dish rest for some time for the flavor to settle in.
- The cooking time may vary depending on the cut of the pork and also whether you are using fresh or frozen pork.
Tried this recipe?Let us know how it was!