Pepper Pork
Super delicious & spicy black pepper pork pairs so beautifully with fried rice, noodles or
even plain rice!
Course: Main Course
Cuisine: Mangalorean
Servings: 4
Author: Shireen Sequeira @www.ruchikrandhap.com
Ingredients
1/2 kg pork, with skin & fat
1-1/2 inches ginger
5-6 fat cloves garlic
1-2 green chillies, slit
2 medium onions, cubed
1 tablespoon dark soy sauce
1-2 tablespoons oil, for frying
1-2 tablespoons coriander, finely chopped
For the marination
1 teaspoon cumin seeds
1 tablespoon peppercorns
4 cloves
1 inch stick of cassia bark or cinnamon
7-8 curry leaves
1/2 teaspoon turmeric powder
1 tablespoon lime juice
salt to taste
Instructions
1. Cut the pork into 1/2" inch pieces ensuring that each piece has a bit of meat and fat on it. Wash and allow to
drain on a colander.
2. Heat a skillet and dry roast the cumin seeds & peppercorns on a medium-low heat followed by the cinnamon &
cloves. Add the curry leaves and let them wilt. Remove on a plate and allow everything to cool before grinding
to a fine powder. Keep aside
3. Marinate the meat with the prepared spice blend, turmeric powder, lime juice and salt for at least 20-30
minutes.
4. Grind the ginger & garlic to a fine paste using a little water. Keep aside
5. Heat a heavy-based skillet. Add the marinated pork and approximately 1/2 cup of water, cover and cook on a
medium-low heat until it is almost done. Do check in between to avoid scorching. When the meat is tender,
remove it and keep aside.
6. Wipe the skillet clean and add oil to it. When it is hot add the slit green chillies and fry until they turn
translucent. Then add the onions and fry them too until they turn translucent. Remove and keep aside
7. To the same skillet add the ginger & garlic paste and fry for half a minute or till the raw smell vanishes. Then
add the soy sauce and give it a quick stir.
8. Return the fried pork to the pan and fry on a low heat for about 2-3 minutes or till the pieces are well coated
with the mixture. Add the fried onions and mix well. Garnish with the chopped coriander and take the pan off
the heat
9. Serve hot with fried rice, noodles or plain rice
Super delicious & spicy black pepper pork pairs so beautifully with fried rice, noodles or
even plain rice!
Course: Main Course
Cuisine: Mangalorean
Servings: 4
Author: Shireen Sequeira @www.ruchikrandhap.com
Ingredients
1/2 kg pork, with skin & fat
1-1/2 inches ginger
5-6 fat cloves garlic
1-2 green chillies, slit
2 medium onions, cubed
1 tablespoon dark soy sauce
1-2 tablespoons oil, for frying
1-2 tablespoons coriander, finely chopped
For the marination
1 teaspoon cumin seeds
1 tablespoon peppercorns
4 cloves
1 inch stick of cassia bark or cinnamon
7-8 curry leaves
1/2 teaspoon turmeric powder
1 tablespoon lime juice
salt to taste
Instructions
1. Cut the pork into 1/2" inch pieces ensuring that each piece has a bit of meat and fat on it. Wash and allow to
drain on a colander.
2. Heat a skillet and dry roast the cumin seeds & peppercorns on a medium-low heat followed by the cinnamon &
cloves. Add the curry leaves and let them wilt. Remove on a plate and allow everything to cool before grinding
to a fine powder. Keep aside
3. Marinate the meat with the prepared spice blend, turmeric powder, lime juice and salt for at least 20-30
minutes.
4. Grind the ginger & garlic to a fine paste using a little water. Keep aside
5. Heat a heavy-based skillet. Add the marinated pork and approximately 1/2 cup of water, cover and cook on a
medium-low heat until it is almost done. Do check in between to avoid scorching. When the meat is tender,
remove it and keep aside.
6. Wipe the skillet clean and add oil to it. When it is hot add the slit green chillies and fry until they turn
translucent. Then add the onions and fry them too until they turn translucent. Remove and keep aside
7. To the same skillet add the ginger & garlic paste and fry for half a minute or till the raw smell vanishes. Then
add the soy sauce and give it a quick stir.
8. Return the fried pork to the pan and fry on a low heat for about 2-3 minutes or till the pieces are well coated
with the mixture. Add the fried onions and mix well. Garnish with the chopped coriander and take the pan off
the heat
9. Serve hot with fried rice, noodles or plain rice
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