Pork Chilli Fry
Experience the robustflavors of a traditional Mangalorean dish with this Pork Chilli Fry. This straightforward recipe uses key ingredients to create a bold and satisfying meal. Juicy pieces of pork provide the perfect protein base. Slow-cooked onions add a depth of sweetness and rich flavor. Fresh chillies deliver that essential spicy kick. A minimalist blend of haldi, salt, coarsely ground black pepper, and vinegar creates a tangy and aromatic sauce. Perfect as a main course or a fiery side dish, this Pork Chilli Fry is a testament to the beauty of simple,traditional cooking. Try it today for an authentic taste of Mangalore!
Equipment
- 1 wok or kadai
- 1 large spoon
- 1 chopping board
- 1 knife
- 1 mortar and pestel or pepper grinder
Ingredients
- 1 kg pork
- 2 onions finely sliced
- 4 large potatoes
- 4-5 slit green chillies
- 2 tsps ginger garlic paste
- 1/2 tsp haldi or turmeric powder
- salt to taste
- 2 – 3 tsps coarsely ground pepper
- 2-3 tbsps vinegar
- 1 cup water
Instructions
- This classic Mangalorean delicacy holds a special place in my heart—it was one of the very first recipes I learned from my mother-in-law after marrying into a Mangalorean Christian family. Crafted with a surprisingly minimal blend of spices, this vibrant dish lets the raw flavors speak for themselves, delivering an authentic coastal classic that is sure to delight your taste buds. So let's get started.
- Cut the pork into bite size pieces and wash it well and set aside. Be sure to keep the fat in!
- Slice 2 onions finely lengthwise and keep aside.
- Peel and wash the potatoes and cut each of them into 4 large quarters. Soak the cut potatoes in a bowl of water and set aside until we use them in the recipe. Soaking them in water will keep the potates from turning black.
- Coarsely grind 25-30 peppercons in a mortar and pestel and keep aside. You can adjust the pepper as per your taste and tolerance.
- Now take a wok or kadai and add in 1-2 tbsp oil.
- Once the oil becomes hot, add in the finely chopped onions. Also add in 4-5 slit green chillies (or as per your tolerance). Fry the onions and chillies on low to medium heat until the onions are caramelized. This is a slow process which will take 5-10 mins. You can add in the salt at this stage to help the onions cook faster.
- Once the onions are done, add in 2 tsps ginger garlic paste and saute till the raw smell goes away.
- Now add in 1/2 tsp haldi and saute 5-10 seconds.
- Now add in the cut and washed pork pieces and mix everything around till all the pieces are coated with the onions masala.
- Now add 1 – 2 cups water and cover and cook for totally 45 mins. Once every 15 mins, stir the pork around a bit to prevent it from burning or sticking to the bottom of the kadai.
- After about 1/2 an hour of cooking, add in the cut potatoes after draining the soaking water. Also add in the crushed pepper at this stage and mix everything well. Cover and cook for the remaining cook time.
- When there is about 2-3 mins of cook time left, add in 2-3 tbsps of vinegar and mix. Give the dish a quick taste and add more vinegar if required. You can also adjust the salt again if required.
- Now cover and cook for the remaining cook time and turn off the gas. Keep the dish covered and let it rest for about 20 mins before serving.
- Your tangy, spicy, fiery Mangalorean pork chilli fry is ready ! Enjoy this classic with fresh pao or bread, or as an accompaniment to a steaming plate of rice.
- Happy cooking and happier eating!!