Pork Pepper Fry
Need a break from the traditional Mangalorean pork specialities? Then try this dish which is among the few pork based Indo-Chinese fusion dishes from Mangalore.
Pork Pepper Fry
When a Mangalorean's love for pork and Indo-Chinese fusion come together.
Ingredients
- 1 kg Pork belly, cubed, washed and drained
- 4 tbsp Ginger-garlic paste
- 2 tbsp Soy sauce, dark
- 2 nos Cayenne peppers, sliced (see notes)
- 4 nos Onion, medium cubed
- 3 tbsp Vegetable oil
- 1 cup Water
- ¼ cup Coriander leaves, roughly chopped
for the spice blend and marination
- 2 tbsp Black peppercorn
- ½ tbsp Cumin seeds
- 8 to 10 nos Cloves
- 2 to 3 inch Cinnamon stick
- 1 no Bay leaf
- 1 no Star anise
- 2 sprig Curry leaves
- 1 tsp Turmeric powder
- Lime juice, of one whole lime
- Salt, as acquired
Instructions
preparing the spice blend and marination
- Â Dry-roast the peppercorns, cumin, cloves, cinnamon, bay-leaf and star anise on medium heat until you get a nice aroma. Add the curry leaves and roast until they wilt. Remove on to a plate and let it cool completely
- Using a mortar and pestle, coarsely grind the roasted spices and curry leaves
- Marinate the pork with this coarsely ground spice blend along with turmeric powder, lime juice and salt. Leave to marinate for at least an hour (I prefer overnight)
making the pork pepper fry
- In a large pan, take the marinated pork and water. Cover and cook on medium low heat until the water has evaporated and pork is almost cooked. Keep flipping the pork in between to avoid burning. Remove onto a plate and keep aside
- In the same pan, heat the oil and fry the Cayenne peppers/green chillies and onions until translucent. Remove and keep aside. (Instead of adding oil, you can also use the pork fat that was rendered while cooking the pork. This enhances the flavour of the dish)
- Â To the same pan, add ginger-garlic paste and fry until the raw smell vanishes. Add the soy sauce and mix well
- Add the cooked pork to the pan, mix well and fry for few minutes until the pieces are well coated with the ginger-garlic-soy mix
- Add the fried onions and green chillies and mix well
- Take the pan off the heat and garnish with chopped coriander. Serve hot!
Notes
- Do play with the proportions of the spice blend to suit your taste buds
- Keeping the spice blend coarse lends a lovely rustic texture to the dish. However, feel free to grind it fine if you so wish
- If using green chillies, substitute each cayenne pepper with 3 green chillies
- I used Pork belly but you are free to use any cut of pork, even on the bone but preferably with at least a little fat
- I prefer marinating the meat overnight but I would suggest you at least marinate it for an hour. Although I wouldn’t recommend it, but if you do not have enough time, do reduce the marination time and try
- This dish is best enjoyed as a side dish with regular rice and curry combo and even indo-chinese fried rice or noodles. Can also be paired with panpoley (neer dosa), sanna, chapati and other indian breads
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Loved the Pork Pepper Fry? Here are some more Pork Recipes to try
Pork Bafat
The signature staple dish of the Pork loving Mangy. Juicy chunks of pork slow cooked in a signature spice blend
Check out this recipe
Pork Indad
Juicy chunks of Pork cooked in a gravy made of a perfect blend of spice, sour and sweetness.A banquet speciality from Mangalore.
Check out this recipe
I wanted to try a different recipe other than the usual pork bafat. Came across this recipe and had to give a try. It came out so well and was super tasty. This would be my go to recipe for pork pepper fry. Also an easy-peasy recipe 😊
Thanks @one plate please
Yummy
30/Oct/2022.
Hi,
I am from Mira Road, Mumbai. Today I tried your recipe of Pork Pepper Fry. The dish came out so well and super awesome tasty. Loved and enjoyed by my family. Thanks for this wonderful recipe.
Hi Nancy. Thank you for this lovely review. I’m happy that you and your family loved it.
I always loved Pork Pepper and used to try it in my way (with ready masalas) or my mom-in-law’s recipe . This time while browsing I found this recipe on One Plate Please and when I gave a try, using the spices mentioned and to do it from scratch, I was not sure how this will turn out but thanks to Jason, I followed same quantity and detailed description. To my surprise, the dish turned out to be super tasty, appealing to the eyes and yummy in the tummy . This recipe inspired me to shift from readymade spice powders do home made ones.
Woah! That is an amazing feedback Jonita. Glad you loved the recipe and happy to hear that I inspired you to shift to freshly ground spices. Thank you. Keep cooking