Pork Fry /Kerala Style Pork Pepper Fry
Pork Fry /Kerala Style Pork Pepper Fry
Pork Fry or Pork Roast is a classic traditional dish in Kerala Christian homes. It is a much-enjoyed family recipe, savoured heartily as appetizer or as side dish for rice, Kappa, Appam, Parotta or Rotis. This is mainly popular among Christians in Central Kerala; Kottayam, Ernakulam and Thrissur regions were Pork is devoured for all special occasions.
Pork Fry or Pork Pepper fry is quite simple to prepare, as it has no elaborated steps, yet it never fails to make an impact with its aroma and flavors. Pork is a versatile meat, and can be prepared in many ways. Roasted Pork, Grilled, stir fried Pork with chilies, Vindaloo, Pork Curry versions of Pork are all very satisfying and tempting! Pork with a little lining of Fat is best suited for this kind of Nadan Preparation. Lean Meat will dry up fast, whereas fatty Pork will ensure that the Pork is moist and succulent, coated with all the spices and flavors and leave you drooling!
Although my dad and his entire family loves Pork, my mom would never taste it. Pork Fry and Beef Cutlets were kind of Daddy’s forte. He used to prepare the Pork Curry with Mummy’s assistance and was always quite generous with oil and spices and the results would be extremely delicious, spicy Pork fry. For our Saturday Get togethers this used to be very popular along with his beef cutlets, Beef Pepper Fry, Beef Ularthiythu, Kappa, Fish curry etc. During my childhood, my mom and sister (total Pork haters) tried to refrain me from eating Pork. As a result, I even stopped eating Pork for a while. My love for Pork was spruced up again when Linda, my beloved cousin, started preparing Pork for our Bangalore get togethers. My kids loved it and so I started brushing up my Pork cooking skills.
Recently, when Ittyrachayan (my brother in law) visited me, I thought of making this Pork Fry and it turned out Just fantastic. Beenchi (my darling sister) never cooks Pork, so my bil, who is an ardent Pork lover, was all praise for this Pork Fry. I served Pork Fry with some Matta rice, Kumbalanga Moru Curry, Achinga Mezhukkupuratti, Tangy Fish curry, Mushroom Thoran and pickle; Oh my! It was totally droolicious! Here is the special Pork Fry/ Pork Pepper Fry! Enjoy with Matta Rice, Palappam, Idiyappam, Naan or Rotis.
|Pork||: 1 kg.|
|Onion||: 2 nos.|
|Green chilies||: 5 -6 nos.|
|Ginger||: 1 inch piece|
|Garlic||: 12 cloves|
|Vinegar||: 2 ½ tbsp. (1 + 1 ½ tbsp.)|
|Chili Powder||: 2 tsp|
|Turmeric Powder||: 1 tsp|
|Black Pepper (whole)||: 1 ½ tbsp|
|Cinnamon||: 2 pieces|
|Cloves||: 6 nos|
|Mustard||: a pinch|
|Small Onions||: 6 nos.|
|Garam Masala||: ½ tsp|
|Pepper Powder||: ½ tsp|
|Curry leaves||: 3 sprigs|
|Coconut Oil||: 2 tbsp|
Wash and drain the Pork pieces. (Always buy Pork with a thin fat layer as the fat makes it moist and succulent). Marinate with salt, turmeric and Vinegar. Keep aside. Slice the onions and slit Green chilies. Grind Ginger, Garlic, Chilli Powder, Turmeric Powder, Whole Black Pepper (1 ½ tbsp.), Cinnamon, Cloves and Mustard to a fine paste.
Heat coconut oil in a Pressure cooker, add curry leaves, slit green chilies and sliced onions and sauté till limp. Then add the ground Masala paste. Fry for some time, and add the marinated Pork Pieces and combine well. Add more salt to taste and finally add vinegar and mix well. Pressure cook till soft. (Do not overcook the Pork; I kept for almost 10 minutes after the first whistle on low flame). Once the pressure is down, let it simmer for some time till most of the gravy evaporates.
Take some Pork fat/ oil from the top and heat in a pan. Fry sliced small onions and curry leaves. Add Pepper Powder and Garam Masala.
Roast the Pork pieces in this till it is dry. Do not make it too dry, the oil should coat the pieces well. Garnish with onion rings and serve hot. Enjoy!
- Kerala Pork Fry is usually spicy, adjust the spice levels as per your liking.
- Pork with little fat is best for this style of Pepper Pork Fry.
- I have used distilled white Vinegar for this recipe.
- Pork should be marinated for half an hour and then pressure cooked for best results.
- Adding mustard gives a great flavor to the Pork dish and makes it firm.
- Check how to make Garam Masala at home.
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