Spicy Kerala-Style Pork Pepper Fry
This spicy Kerala-style Pork Pepper Fry features tender pork shoulder slowly cooked with onions, ginger, garlic, curry leaves, black pepper, and warm South Indian spices. The pork is finished uncovered until the sauce reduces and the spices form a deeply flavorful, caramelized coating. Bold, peppery, spicy, and aromatic, with tender pork and crisp, browned edges.
Servings: 4 servings
Ingredients
Pork
- 2 pounds pork shoulder cut into 1½-inch cubes
- 1½ teaspoons kosher salt
- 1 teaspoon turmeric
- 2 teaspoons freshly ground black pepper
- 1 tablespoon lemon juice
Spice Paste
- 2 tablespoons coriander seeds
- 2 teaspoons black peppercorns
- 1½ teaspoons fennel seeds
- 1 teaspoon cumin seeds
- 6 to 8 dried red chiles Kashmiri for color, plus 2-3 hotter chiles for heat
- 1 inch cinnamon stick
- 4 cloves
- 4 green cardamom pods
- 6 garlic cloves
- 1½ inch piece fresh ginger
- 1 splash water for spice paste
Pork Fry
- 2 tablespoons coconut oil or neutral oil
- 2 cups sliced onions or shallots
- 2 green chiles sliced
- 1 sprig curry leaves about 15 leaves
- ½ cup water
- 15 to 20 curry leaves additional
To Finish
- 1 teaspoon freshly cracked black pepper
- Squeeze of lime
- A handful of fresh curry leaves fried briefly in coconut oil
- Coconut oil for frying the curry leaves
Instructions
- Marinate the pork: Toss the pork cubes with the kosher salt, turmeric, black pepper, and lemon juice. Marinate for 60 minutes or longer.
- Make the spice paste: Toast the coriander seeds, black peppercorns, fennel seeds, cumin seeds, dried red chiles, cinnamon stick, cloves, and cardamom pods briefly in a dry pan until fragrant, then grind. Add the garlic and ginger along with a splash of water and grind into a paste.
- Fry the spice paste: Add the spice paste and fry 2-3 minutes until fragrant.
- Add the pork: Add the marinated pork and stir well to coat.
- Simmer: Add the water and the additional curry leaves. Cover and simmer about 60-90 minutes until the pork is tender.
- Roast down: Remove the lid and cook until the liquid evaporates and the pork becomes dark, glossy, and almost roasted.
- Finish: Stir in the freshly cracked black pepper and a squeeze of lime. Top with the handful of fresh curry leaves, fried briefly in coconut oil. The dish should be dry enough to cling to the pork, not a curry with sauce.
