How do I know when the pork is ready for the final fry?

It should be cooked through and tender enough to bite easily, but not so soft that the pieces break apart when stirred.

Why is my pork fry watery instead of dry?

Usually the pan is too crowded or the heat is too low. Use a wide pan and keep cooking until the liquid fully reduces and coats the pork.

Can I marinate the pork longer than 15 minutes?

Yes. A longer rest of 30 minutes to a few hours will deepen the flavor, especially from the vinegar, pepper, and spices.

What cut of pork works best for this recipe?

Boneless pork with a little fat works best because it stays juicy and develops better flavor during the final browning.

How should I store and reheat leftover pork fry?

Refrigerate it in an airtight container and reheat in a pan over low heat until hot, so the masala loosens and the edges crisp again.

Home / Recipes / goan / Pork Fry

goanMediumnon vegetariangluten freedairy freenut free

Pork Fry

RATING

4.5/5(63)

TASTE SCORE

9/10

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.

PREP

20m

COOK

45m

SERVES

1 KATORI

403 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Keep a little fat on the pork pieces; lean pork can turn dry during the final fry.
2
Do not overcook in the pressure cooker; the pork should be tender but still hold its shape.
3
Use a wide, heavy pan for the last stage so the cooking liquid evaporates quickly and the masala clings.
4
Let the onions turn lightly golden before adding ginger and garlic, or the base will taste raw and flat.
5
Crush the black pepper and fennel just before cooking for a fresher, more aromatic finish.
6
If the masala starts catching before the pork browns, splash in a spoon of the reserved cooking liquid and continue frying.
7
This fry tastes even better after resting 20 to 30 minutes, when the pepper, vinegar, and curry leaves settle into the meat.