Ingredients
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For Marination
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1 kg, cut into small pieces Pork (with a bit of fat)
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½ tsp Turmeric powder
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1½ tsp Red chili powder
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2 tsp Coriander powder
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1 tsp Pepper powder
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1 tsp Garam masala
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2 tbsp Ginger-garlic paste
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1 tbsp Vinegar or lemon juice
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Salt - as needed
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For the Fry
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3 tbsp Coconut oil
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1 tsp Mustard seeds
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2 sprigs Curry leaves
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2-3 Dried red chilies
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2 medium Sliced onion
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2 Sliced green chilies
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1 tbsp Ginger, julienned
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1 tbsp Garlic, sliced
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1 tsp (adjust to taste) Black pepper powder
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1 tsp Fennel powder
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½ cup Coconut slices (optional)
Directions
Pork Fry Kerala Style is a beloved dish that showcases the rich culinary heritage of Kerala. This dish is prepared with succulent pieces of pork, infused with an array of locally inspired spices, delivering a bold and earthy flavor profile. The use of traditional ingredients like curry leaves, dried red chilies, and black pepper elevates the dish, while coconut oil adds a distinctive aroma and richness. Slow-roasting the pork ensures a perfect balance of crispy edges and juicy tenderness, creating a delightful texture in every bite. This dish is ideal for festive occasions or as a comforting meal, reflecting the vibrant and diverse flavors of Kerala cuisine.
Here’s an approximate nutritional breakdown for Pork Fry Kerala Style (per serving, assuming 1 serving is 200g):
| Calories | 350-400 kcal |
| Protein | 25-30 g |
| Fat | 25-30 g |
| Saturated Fat | 10-12 g |
| Carbohydrates | 4-6 g |
| Fiber | 1-2 g |
| Cholesterol | 80-100 mg |
| Sodium | 600-800 mg |
| Iron | 10-12% of the daily recommended intake |
| Vitamin C | 6-8% of the daily recommended intake |
Notes:
- The exact values depend on the cut of pork and the amount of coconut oil used.
- Using leaner pork cuts will reduce fat content.
- Adding coconut slices or extra spices may slightly increase the calorie and fat content.
Steps
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1
Done
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Marinate and Cook the Pork1. Clean the pork and marinate it with turmeric, red chili powder, coriander powder, pepper powder, garam masala, ginger-garlic paste, vinegar, and salt. Let it rest for 30 minutes. 2. Transfer the marinated pork to a pressure cooker. Add a bit of water (if needed, as pork releases moisture) and cook for 3-4 whistles or until tender. Set aside. |
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2
Done
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Prepare the Fry Base1. Heat coconut oil in a heavy-bottomed pan or kadai. 2. Add mustard seeds, let them splutter, and toss in curry leaves and dried red chilies. 3. Sauté the onions, green chilies, ginger, and garlic until golden brown. |
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3
Done
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Fry the Pork1. Add cooked pork (with or without the stock, as per preference) to the pan. Mix well. 2. Stir in fennel powder and additional pepper powder. Adjust seasoning if needed. 3. Add coconut slices (if using) and roast on medium-high heat, stirring occasionally, until the pork turns dark brown and develops a crispy texture. |
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4
Done
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Garnish and Serve1. Add a handful of fresh curry leaves for aroma before turning off the heat. 2. Serve hot with steamed rice, Kerala parotta, or appam. |
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5
Done
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Tips• For authentic flavor, always use coconut oil. • Adding a bit of pork fat while cooking enhances the dish’s taste. • If you prefer it spicier, increase the quantity of pepper and green chilies. Enjoy your delicious Kerala-style pork fry! 🌶️ |
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