Experience the authentic taste of Mangalorean cuisine with this delightful Pork Pepper Fry. Made from tender, skin-on pork, this dish is marinated with a fragrant blend of spices and cooked to perfection. The addition of freshly roasted masala, ginger-garlic paste, and a hint of soy sauce brings depth and richness, while the frying process ensures a perfect balance of flavors. Garnished with fresh coriander, it’s a perfect accompaniment to rice or enjoyed on its own.

Ingredients:
1200 grams boneless pork (with skin), cut into 1-inch cubes
1 tablespoon peppercorns
1 tablespoon cumin seeds
1-inch cinnamon bark
5 cloves
A handful of curry leaves
Small piece of ginger
15 garlic cloves
½ teaspoon turmeric powder
1.5 tablespoons salt (adjust to taste)
Juice of 1 lemon
2 onions, cut into large pieces
5 green chilies, slit
2 tablespoons soy sauce
Fresh coriander leaves for garnish

Instructions:
Prepare the Pork: Use a blow torch to remove any small hairs from the pork skin. Cut the pork into 1-inch cubes.

Make the Masala Powder: In a dry pan, roast the peppercorns and cumin seeds until fragrant. Add the cinnamon bark and cloves, continuing to roast for a few more minutes. Finally, add the curry leaves, let them cool, and then grind the mixture into a powder.

Marinate the Pork: In a bowl, combine the pork cubes with turmeric, salt, the grinded masala powder, and lemon juice. Mix well and let it marinate for at least one hour.

Pressure Cook: In a pressure cooker, cook the marinated pork on medium flame for 4 whistles, until tender.

Fry Onions and Chillies: In a large pan, use the fat rendered from the cooked pork to fry the onions and slit green chilies until they are slightly softened—there’s no need for them to turn golden brown.
Now add Ginger Garlic paste and let it fry.

Combine and Fry: Add the cooked pork to the pan, allowing it to fry for 15-20 minutes, stirring occasionally until the water evaporates. Check the fat content and remove excess fat if needed.

Add Soy Sauce: Stir in the soy sauce and let it fry on low flame for a few more minutes, allowing the flavors to meld.

Garnish and Serve: Garnish with fresh coriander leaves and serve hot with steamed rice or as an appetizer.

Enjoy your flavorful Mangalorean Pork Pepper Fry!

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