This Pork chilly fry is a little different in terms of how it’s prepared. I have pressure cooked the meat pieces before frying them so that I could reduce the amount of oil (read fat) in the dish. As a result by boiling down the pork stock you have enough pork fat to fry the meat pieces. This method also reduces the cooking time and the pork pieces are much tender to eat.

Ingredients:
1/2 kg Pork Belly cut into bite size pieces
2 onions finely chopped
1-2 green chillies finely chopped (add more for spice)
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp fennel seeds
1″ cinnamon stick
3-4 cloves
1 star anise
2 green cardamom
1/2 tsp black peppercorns
2 springs curry leaves
2 dry red chillies
1 tsp mustard seeds
1/2 tsp garam masala
Oil
Salt

Method:

• Heat a pan and roast fennel seeds, green cardamom, cloves, black peppercorns and cinnamon for 2-3 mins or till fragrant. Grind this to a powder in a mixer and keep aside.
• Meanwhile, take a bowl and marinate pork pieces with the ground masala, one curry leaf sprig, salt, chopped onions, green chillies, garlic ginger paste, turmeric, red chilly powder and coriander powder. Mix this together and let it rest for 30-45 mins.
• Add the marinated pork to a pressure cooker with sufficient water and cook for 15 mins. Once done transfer some of the stock in a pan and heat on medium to high flame. You will notice the stock begins to evaporate leaving such a little pork fat behind. I’ve used approximately one cup of the stock to make enough pork fat to fry the pieces.
• Once the pork fat is hot add the remaining curry leaves, dried red chillies and mustard seeds and sauté for 1-2 minutes. You can add an extra green chilly at this point too. If using potatoes and capsicum add it at this point too.
• Add the cooked pork pieces, garam masala and mix well. Fry this for another 3-4 minutes till the pork is coated with all the spices. Season with salt if needed.
• Serve with Goan Sweet Bread.