Saturday, 15 February 2014

Pork Pepper Fry


1 lb of pork (lean cut)
1/2 onion thinly sliced
1 tbsp ginger thinly sliced
1 tbsp garlic thinly sliced
1 each cinnamon, clove and 2-3 cardamom pods
1/4 tsp turmeric powder
1/2 tsp of chilli powder
1/2 tsp of coriander powder
1/2 tsp of pepper
curry leaves
2 tbsp  oil
salt to taste

Heat oil in a pan over medium high heat, add the cinnamon, clove and cardamom. Let it splutter, add the onion and fry on medium heat until it turns golden brown. Making the onion golden brown here is very important, since it adds great flavor to the dish. Now, add the sliced ginger and the garlic and saute until the raw smell disappears.
Add the pork and toss until well combined. Add salt and turmeric powder. 

The last time I cooked the pork for the same dish in Goa, I cooked it for 1 whistle in the pressure cooker, but  here in UK I just saute it, since the meat is pretty tender. Add the chilli powder and coriander powder, toss well, then add 2 tbsp of water and cover to cook the pork.  Once the pork is done, sprinkle the pepper powder. Add the curry leaves and toss well. 

Serve as an appetizer or as a side to mixed rice such as fried rice, briyani etc.