Recipes - Pork Pepper Dry


½ kg. pork
3 large onions (sliced)
2 medium pods of garlic (peeled and sliced)
3 green chillies (slit)
½ “ ginger (julienned)
1 “cinnamon
6 cloves
2 bay leaves
1 tbsp. vinegar
1 sprig curry leaves
Small ball of tamarind
1 tbsp. oil
Salt as per taste
Few chopped coriander leaves (optional)

To dry roast and powder:

1 tbsp. pepper corns
1 tbsp. coriander
1 tsp. cumin
¼ tsp. turmeric powder


Cut pork lengthwise into 1 “ pieces. Wash 3 to 4 times in water and allow it to drain well in a colander for at least 30 mts. to 1 hour.

Dry roast pepper corns, coriander and cumin until light brown. Add turmeric powder. Once cooled powder the roasted ingredients.

Soak tamarind in little water.

Marinate meat adding half of the spice powder, salt and vinegar for at least 30 minutes.

Cook meat adding half of the sliced onion, bay leaves, cinnamon, cloves and tamarind water on very slow flame covering the pot, for about 45 minutes or until meat is well cooked. Heat a pan adding oil. Sauté the sliced onion (remaining), garlic, green chillies and ginger on high flame. Add the remaining spice powder. Sprinkle little water and salt if required. Add cooked meat, draining excess oil left from the meat. Mix well and fry until all the ingredients are well combined.

Serve garnished with chopped coriander leaves.



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Title: Pork Pepper Dry

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