Pork Fry
A homestyle Indian pork fry with tender pork pieces cooked down with onions, ginger, garlic, and bold spices until the masala clings to every bite. It is rich, peppery, and made to be served in small portions with rice or flatbread.
For 4 servings
- prep · ~15 min
Mix the pork with the spices.
1.Place the pork in a bowl.2.Add turmeric powder, red chili powder, coriander powder, black pepper, fennel seeds, vinegar, and salt.3.Mix well so the pork is evenly coated.4.Set aside for 15 minutes while you prep the onions and aromatics.TIPA little fat on the pork keeps the fry juicy and flavorful. - pressure cook · ~20 min
Pressure cook the pork.
Transfer the pork to a pressure cooker with water. Cook on medium heat for 18 to 20 minutes after the first whistle, until the pork is tender but not falling apart.
TIPThe pork should be just tender now because it will cook again while frying. - rest · ~10 min
Let the pressure drop naturally.
- saute · ~10 min
Cook the onion base.
1.Heat oil in a wide pan over medium heat.2.Add onion and cook until lightly golden, 6 to 8 minutes.3.Add ginger, garlic, green chili, and curry leaves.4.Cook for 2 minutes until fragrant.TIPUse a wide pan so the pork fries instead of steaming at the end. - saute · ~15 min
Add the pork and reduce the masala.
Add the cooked pork along with any cooking liquid to the pan. Sprinkle in garam masala and cook over medium heat, stirring often, until the liquid dries and the masala coats the pork well.
- fry · ~8 min
Fry until the edges turn dark and flavorful.
Lower the heat and keep frying for 6 to 8 minutes, stirring often, until the pork picks up browned edges and the onions cling to the meat.
TIPDo not rush this final fry; the deep flavor comes from slowly drying the masala. - garnish
Finish with cilantro.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep a little fat on the pork pieces; lean pork can turn dry during the final fry.
- 2Do not overcook in the pressure cooker; the pork should be tender but still hold its shape.
- 3Use a wide, heavy pan for the last stage so the cooking liquid evaporates quickly and the masala clings.
- 4Let the onions turn lightly golden before adding ginger and garlic, or the base will taste raw and flat.
- 5Crush the black pepper and fennel just before cooking for a fresher, more aromatic finish.
- 6If the masala starts catching before the pork browns, splash in a spoon of the reserved cooking liquid and continue frying.
- 7This fry tastes even better after resting 20 to 30 minutes, when the pepper, vinegar, and curry leaves settle into the meat.
Adapt it for your goals.
Low-oil
Reduce the oil slightly and use a very wide pan to help moisture evaporate fast; you still get a dry fry with less richness.
spicierSpicier
Add extra green chili and a bit more crushed black pepper for a hotter, sharper pork fry that leans into the dish's peppery character.
coconut finishCoconut-finish
Stir in a spoonful of toasted grated coconut near the end for a more coastal, nutty finish and extra texture.
bonier cutBonier-cut
Use pork with a few bone-in pieces for deeper flavor in the cooking liquid; fry until the masala reduces well.
Why this is on our healthy list.
Good Source of Protein
Pork provides substantial protein, making this dish satisfying and useful for building a filling meal with rice or flatbread.
Aromatic Spice Benefits
Ginger, garlic, black pepper, fennel, and turmeric add more than flavor, bringing traditional spice ingredients with antioxidant-rich compounds.
Cooked with Fresh Aromatics
Onion, green chili, curry leaves, and cilantro contribute plant compounds and layered flavor without relying on heavy sauces.
Frequently asked questions
Yes. Simmer the marinated pork covered in a pot with the water until tender, then fry it in the masala until dry and browned.
