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Tender, fall-off-the-bone pork ribs, pressure-cooked and then pan-fried with a fragrant blend of classic Kerala spices. Coarsely ground black pepper, fennel, and curry leaves create an irresistible, spicy crust. A perfect side dish for rice, appam, or parotta.
For 4 servings
Marinate and Pressure Cook the Pork
Sauté the Aromatics
Tender, fall-off-the-bone pork ribs, pressure-cooked and then pan-fried with a fragrant blend of classic Kerala spices. Coarsely ground black pepper, fennel, and curry leaves create an irresistible, spicy crust. A perfect side dish for rice, appam, or parotta.
This kerala recipe takes 65 minutes to prepare and yields 4 servings. At 927.43 calories per serving with 66.06g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
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Fry and Finish the Pork Ribs
For a different texture, you can use pork belly instead of ribs. You may need to adjust the pressure cooking time as pork belly cooks faster.
For extra heat, increase the amount of black pepper or add a few dried red chilies along with the onions.
If you don't have a pressure cooker, you can slow-cook the pork in a covered pot with 1 cup of water for about 1 to 1.5 hours, or until tender, before proceeding with the frying step.
Pork is an excellent source of complete protein, which is essential for building and repairing muscle tissue, supporting immune function, and maintaining overall body strength.
This dish provides essential B vitamins, particularly B6 and B12, which play a crucial role in energy metabolism, brain function, and the formation of red blood cells.
The use of spices like turmeric (containing curcumin) and black pepper (containing piperine) offers anti-inflammatory benefits that can help combat chronic inflammation in the body.
A single serving of Kerala Pork Ribs Fry contains approximately 450-550 calories, depending on the fat content of the pork ribs used.
This dish is a great source of protein and B vitamins from the pork. However, it is also high in saturated fat and calories. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. Cook the marinated pork in a heavy-bottomed pot with a lid. Add about 1 cup of water and let it simmer on low heat for 1 to 1.5 hours, or until the pork is tender. Then proceed with the frying steps.
It pairs wonderfully with traditional Kerala breads like Parotta or Appam. It also goes well with steamed rice, ghee rice, or as a spicy appetizer on its own.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen, making it even more delicious when reheated.
You can use other vegetable oils, but coconut oil is highly recommended as it imparts a distinct, authentic flavor that is characteristic of Kerala cuisine.
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