Spicy Pork Fry

Pork Fry is a favourite in many households specially in Central Kerala. The authetic Kerala Pork Roast/Fry is prepared mostly during Christmas and Easter as a special dish on the festive menu. 

Here I tried a slight variation adding an Indochinese touch to the same. You can adjust the spice levels by cutting down on the Pepper powder if you like it that way. 

Here is the recipe

RECIPE

To pressure cook 

Pork – 500 gms

Turmeric powder – 1/2 tsp

Crushed black pepper powder – 1 tsp 

Green chillies – 2 slit longitudinally

Salt – to taste

For the fry

Onion – 1 medium

Shallots – 1/2 cup

Green chillies – 2 slit longitudinally

Ginger – 1 tbsp chopped finely

Garlic – 1 tbsp chopped finely

Curry leaves – A sprig

Crushed black pepper powder – 2 tbsp

Soya sauce – 1 tbsp

Red Chilli sauce – 1 tbsp

Salt – to taste

Cooking oil (Vegetable/Coconut oil) – 2 tbsp

Instructions

1. Pressure cook all the ingredients mentioned above under ‘To pressure cook’ till the meat is 90 percent cooked. I go for one whistle and then turn down the flame and cook for 1 more whistle or 10 minutes on low flame. this can vary depending on cut of meat that you use.
2. Heat a pan and add in oil when hot. On medium flame, add in the chopped ginger and garlic and saute well for 2 minutes till browned. 
3. Now add in onions and saute till light brown and soft. Then add in shallots, curry leaves and green chillies and saute well till its all browned well.
4. Add in the cooked pork and crushed black pepper powder and mix well and saute for 5-8 minutes. 
5. Lastly add in the soya sauce and red chilli sauce and mix well. Add in more crushed black pepper powder and salt after tasting to adjust it according to your spice levels. Cook for a few minutes more to ensure pork is not chewy and is cooked well.
6. Switch off flame once its nicely brown and done.
7. Serve hot.

It pairs well on its own as a appetizer or you can pair it with rice dishes or breads.