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Tender chunks of pork marinated in a fiery blend of South Indian spices, then slow-cooked and pan-fried until beautifully caramelized. A classic dish that's bold, flavorful, and incredibly addictive, perfect as an appetizer or a side dish.
For 4 servings
Marinate the Pork
Pressure Cook the Pork
Sauté Aromatics
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Tender chunks of pork marinated in a fiery blend of South Indian spices, then slow-cooked and pan-fried until beautifully caramelized. A classic dish that's bold, flavorful, and incredibly addictive, perfect as an appetizer or a side dish.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 366.52 calories per serving with 41.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer or side.
Roast the Pork
Finish and Serve
Add 1/4 cup of thinly sliced coconut pieces (thenga kothu) along with the onions and fry until they are golden brown for a classic Kerala-style texture and flavor.
For a different flavor profile, you can substitute garam masala with a dedicated meat masala blend, which is commonly available in Indian stores.
If you don't have a pressure cooker, cook the marinated pork in a covered heavy-bottomed pot with 1 cup of water over low heat for 45-60 minutes, or until the pork is tender, before proceeding to the frying step.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides essential B vitamins like B1 (thiamine), B3 (niacin), B6, and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Pork is a good source of minerals like zinc, which supports the immune system, and selenium, which acts as a powerful antioxidant in the body.
The recipe uses spices like turmeric and black pepper, which contain active compounds like curcumin and piperine, known for their anti-inflammatory and antioxidant properties.
A single serving of this Pork Fry contains approximately 450-500 calories. This is an estimate and can vary based on the fat content of the pork and the amount of oil used.
Pork Fry is high in protein and essential B vitamins. However, it is also high in saturated fat and sodium, so it should be enjoyed in moderation as part of a balanced diet.
Yes, this recipe works well with beef (as in Beef Ularthiyathu) or mutton. You will need to adjust the pressure cooking time accordingly; beef and mutton typically require more time to become tender.
To reduce the heat, you can decrease the amount of red chilli powder and black pepper, or omit the green chillies. Using Kashmiri red chilli powder will provide color with less heat.
It's a versatile dish that pairs wonderfully with Kerala Parotta, Appam, or plain steamed rice and a simple dal or sambar. It also makes for an excellent standalone appetizer.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen, making it taste even better the next day. Reheat in a pan until hot.