This Indian Spicy Pork Fried Recipe is a delicious and flavorful dish that combines the bold flavors of Indian cuisine with the classic fried rice technique. It is a popular Indo-Chinese fusion dish that is loved for its spicy and tangy taste.
Table of Contents
This dry spicy pork has a fantastic taste and is super easy to make. When announce to my family that I will prepare this dry spice pork they are always very pleased and are mouthwatering till it’s served.
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You don’t necessarily need a pressure cooker to make this dish. If you use a normal pan or karahi or wok the preparation time will take a bit longer. Let’s go through the process of making this dish step by step:
Prep Time – 15 Minutes
Cook Time – 25 Minutes
Yield – 4
Difficulty Level – Easy
- 2 pounds pork (cut in bite size pieces)
- 2 onions (thinly sliced)
- 3 green chilies (finely chopped)
- ¼ teaspoon garam masala
- 1 bay leaf
- 1 teaspoon dried coriander powder
- 1 teaspoon cumin seeds
- 3 tablespoons fresh lime juice
- 1 cup plain yogurt
- Salt as needed
- 1 teaspoon black pepper
- 1 black cardamom
- 1 teaspoon red chili powder
- 3 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon garlic paste
- 1-inch ginger piece (finely grated)
- Take pork pieces in a bowl and add yogurt and lemon juice. Season with salt and black pepper and mix well until fully coated. Cover the bowl and place the pork in a refrigerator for an hour or overnight will be great.
- Heat oil in a pressure cooker and add chopped onion, sauté for 4 to 5 minutes then add bay leaf, garlic paste, black cardamom, red chili powder, cumin seeds and dried coriander, again sauté for one more minute or until the spices are roasted.
- Now add the marinated pork along with the marinade sauce and add water if required (don’t add more then 1 cup of water if needed, as we have to make the recipe dry). Cover the cooker and cook for about 15 minutes or until the pork is well done.
- Uncover the cooker and let it cook on high flame until the gravy is dried up.
- Finally add grated ginger, green chilies, chopped parsley and garam masala. Take out in a serving dish and serve immediately.