We Mangi’s ( Mangalorean Catholics) love Pork and for us there is no celebration without Pork 🙂 You will find Pork served at most Mangalorean Catholic Weddings, Birthday parties, Anniversaries, Christmas parties or any happy occasion.
This tasty Pork Pepper fry is a much loved family recipe. Hubby loves it. A very simple dish that requires no elaborate preparation. Goes wonderfully well with drinks when friends are over. Or serve as a main dish alongside a simple rice pulao.
To make this dish I use the shoulder of pork (as meat tends to be tender). Dice the meat and marinade it in a simple spice mix. The meat is then allowed to cook till just tender on a stove top with a little bit of water. The cooked pork is then quickly stir fried with Ground Black pepper. Finish off with salt and lemon juice or vinegar. I really enjoy the medley of flavours in this dish. The pepper powder is deliciously hot and the whole spices and seasoning adds an aromatic and beautiful roundness to the tender meat.
This recipe was requested by Gladys Fernandes. Gladys thanks for your patience.
I hope you do enjoy it :). This dish would serve as a wondeful starter on Easter Day 🙂
For those looking for a traditonal Mangalorean Pork dish for Easter day, do give my Mom’s much sought after Mangalorean Pork Bafat Curry a go. Serve it with Appams, Neer Dosas/ Panpole, or Sannas.
Recipe for Pork Pepper Fry
Serves: 3-4| Preparation time: 30 mins| Marination time: 1-2 hrs| Cooking time: 40-50 minutes
For the Marinade:
1. Wash the pork meat and cube the meat into small pieces. Keep aside.
If you enjoyed this Pork recipe please do share it with your friends on Facebook. I would love to hear how you got on with this recipe. Please drop me a line. Might make me very happy and inspire me to bring you more yummy recipes.
In the mean time, here are some more enticing pork recipes you might enjoy:
Chilli Pork ribs
Goan Pork Ribs
Mangalorean Pork Baffat Curry
Want a recipe, cannot find it here? Drop in your request at [email protected] or on my Facebook Page.
Yours in Taste,