Spicy Pork Fry – Pork Belly Fry Recipe
The best pork fry is a quick and simple spicy pork fry recipe. This pork fry is a spicy, easy and a straightforward recipe. Pressure cooked pork cuts are fried in selected spices and fried until lightly crisp from outside and done. It’s made with minimum ingredients but flavor-packed.
Goes well with everything as a side dish and a perfect appetizer aka chakna for your favorite drink. I love it with piping hot steam rice, sticky rice, any breads and Indian flatbreads as well.
This naga style pork fry is so delicious that you can’t stop with a single serving. Spicy pork fry can be had as a starter/appetizer, side dish, chutney or pickle. You can use as stuffing in rolls, sandwich or even add in salads.
Spicy meat fry is an absolute favorite in our household. It can be chicken, mutton, lamb or beef. We like them loaded with spices and full of flavor.
You can make this awesome pork in large quantity and store it in refrigerator for weeks or freeze it in freezer for many months.
This recipe is simple to make, and obviously, a delicious way to cook from scratch. Pressure cook diced pork just with salt and then fry it with few basic ingredients. That’s it! How easy it is right?
You can always adjust the spice level as per your heat preference. You can serve this spicy pork fry with rice, flatbread, noodles, or even in a rolls, sandwich and salads.
Pork cuts pre cooked and fried or roasted with essential spicy ingredients is one of the favorite naga delicacy in most naga household that will turn heads. Pork Fry is a must in every pork lovers homes, be it on day-to-day life or during festivals, special occasions and get-togethers. The juicy, moist and succulent pork bit, with a crunchy, crispy exterior is awesome and tempting beyond words.
The aromatic and spicy flavored pork fry is irresistible in its appearance as well. If you’re a pork lover, you can explore a bunch of my Pork Recipes HERE.
LETS TALK INGREDIENTS
The recipe uses minimum ingredients. Some of the ingredients used are local produce but do not worry its substitute are easily available in our pantry which we use in our daily cooking. Let’s briefly see what goes inside this naga style pork fry and the ingredients SUBSTITUTION.
● Pork – The recipe uses pork fresh belly. You can use any part as per your likings. We have used pork with fats intact.
● Pork Lard – The recipe uses pork lard for frying the pork instead of oil. Lard is a semi-solid white fat product obtained by rendering the fatty tissue and fatty parts of a pig. Put simply; lard is fat that comes from a pig. Lard is a traditional cooking fat and it is made of pig fat. Lard is a very versatile fat, and it is an excellent option for frying, deep-frying, and even baking.
SUBSTITUTE it with other cooking oils like sunflower oil, vegetable oil or mustard oil.
● Ginger – The recipe uses local ginger which is also called as Naga ginger. It’s a variety of ginger grown in the hill areas of Nagaland. It is used as a spice or for medicinal purpose. Naga ginger is very spicy, aromatic, a more pungent flavor and has a completely different aroma than the common ginger. Many would ask me how is the naga ginger different from regular ginger. Well, it’s just different, just like how galangal is different from the regular ginger.
SUBSTITUTE it with the regular normal ginger which we use in our daily cooking.
● Garlic – Used the small variety of Indian garlic. It imparts more flavor compared to the Chinese garlic.
● Raja Mircha – Raja Mircha is the hottest chilly found in the many North Eastern States. Once upon a time it was known as the hottest chilly of the world and finds a mention in Guinness Book Of World Records as the hottest chilly in the world. The king chilly is known for its pungency, aroma & hotness: and thus credited for adding that extra bit of zest to the cuisine of this region.
This is an optional ingredient. You can just ignore it if it’s not available to you.
● Local Pounded Chilly – I have used homemade and hand pounded red chilly. Local dry red chillies sun dried and pounded with hand in a large wooden mortar and pestle like equipment.
SUBSTITUTE it with dry red chilly grinded in mixie or blender.
● Onion – Regular onion is used here. You can use shallots as well.
● Tomato – Locallt grown tomatoes are used here. You can use any tomato available.
● Vinegar – The recipe uses regular white vinegar. You can also use the black vinegar, apple cider vinegar or wine vinegar.
● Water – Minimum water is used to pressure cook the pork.
● Salt – Rock salt is used. You can use the normal salt.
WHAT CAN BE SUBSTITUTED WITH PORK?
You can easily swipe the pork with beef, mutton, chicken, prawns, fish and dried shrimp or dry fish.
Beef/ Buff/ Mutto/ Lamb – If you’re using these meat, you can use pressure cooker to cook the meat first., then follow rest of the recipe process.
Chicken/ Prawn/ Fish – You can cook them for 5-10 minutes with salt and very little water, then follow the rest of the recipe process.
Dried shrimp/ Dry Fish – You can wash them with slightly hot water for couple of times, then follow rest of the recipe process.
HOW TO MAKE THE BEST PORK FRY?
Let’s briefly see how to make this versatile naga style pork fry. We’ll start by cooking the pork cuts in a pressure cooker with little salt and some water. Next heat the pork lard and fry the pounded ginger garlic raja mircha for a minute. Then fry the onion until it begins to turn soft. Fry the tomato till mushy. Add the pounded red chilly and mix well. Next add the cooked pork. Then fry the pork pieces for about 10 minutes. Finish it off by adding the vinegar and fry for 1-2 minutes on high heat and take off the heat. That’s it, your spicy pork fry is ready to be relished. Isn’t it that simple, easy and fast?
So pork lovers wait no further and try this quick, easy and lip-smacking pork fry, I bet you will never be disappointed trying this recipe. Hope you will love to try this delicious naga style pork fry recipe and enjoy it as much as we do. I can’t wait to hear what you think of this recipe. Do share your thoughts about the recipe with me here in the comments below.
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HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE BEST PORK FRY
In a pressure cooker add in the pork pieces. Add in salt and water. Pressure cook for 8-10 whistles.
Let the pressure release naturally. Open the cooker allow the liquid to evaporate completely. Keep aside.
In a mortar and pestle add in the garlic, ginger and raja mircha. Coarsely pounded them. Keep aside.
In a frying pan add in the pork lard. You can use other oil like sunflower oil, vegetable oil or mustard oil here instead of pork lard.
Add in the coarsely ground mixture of garlic, ginger and king chilli. Fry them for a minute.
Add in the chopped onion and fry until the onion turns soft. Season with salt as required.
Add in he chopped tomato and fry until the tomato turns soft and mushy.
Add in the pound chilli, mix well and fry for a minute.
Add in the cooked pork pieces and mix well.
Put on the lid and fry over medium heat for for about 8-10 minutes. Stir occasionally in between like 2-3 minutes intervals.
Add in the vinegar, mix well and fry on high heat for 1-2 minutes and take off the heat.
● You can use smoked pork. You can use only the meaty part or fatty pieces as well. I love all my pork with fats.
● Highly recommend to use freshly pounded ginger and garlic.
● You can use store bought chilly flakes or coarsely grind the dry red chillies in blender or mixie and use or the last oneoild suggest is store bought chilly powder
● If you can’t source naga ginger you can replace it with normal ginger.
● Raja Mircha is optional.
● The heat level can be adjusted as per your preference and heat tolerance level with or without using the raja mircha.
● You can substitute the pork lard with sunflower oil, vegetable oil or mustard oil.
The Best Pork Fry Recipe
- Frying pan
- mortar pestle
- pressure cooker
- 500 grams pork cut into pieces
- 2 tablespoon pork lard
- 20 small cloves garlic
- 3 inches local ginger (naga ginger)
- 1 large raja mircha (king chilli -optional)
- 1 large onion chopped
- 2 medium tomato chopped
- 4 tablespoon pounded chilly powder (¼ cup)
- 2 teaspoon vinegar
- ¼ cup water
- 2-3 teaspoon salt or as per taste
- In a pressure cooker add in the pork pieces. Add in salt and water. Pressure cook for 8-10 whistles or aboit 5-10 minutes.
- Let the pressure release naturally. Open the cooker allow the liquid to evaporate completely. Keep aside.
- In a mortar and pestle add in the garlic, ginger and raja mircha. Coarsely pounded them. Keep aside.
- In a frying pan add in the pork lard. You can use other oil like sunflower oil, vegetable oil or mustard oil here instead of pork lard.
- Add in the coarsely ground mixture of garlic, ginger and king chilli. Fry them for a minute.
- Add in the chopped onion and fry until the onion turns soft. Season with salt as required.
- Add in he chopped tomato and fry until the tomato turns soft and mushy.
- Add in the pound chilli, mix well and fry for a minute.
- Add in the cooked pork pieces and mix well.
- Put on the lid and fry over medium heat for for about 8-10 minutes. Stir occasionally in between like 2-3 minutes intervals.
- Add in the vinegar, mix well and fry on high heat for 1-2 minutes and take off the heat.
- You can use smoked pork. You can use only the meaty part or fatty pieces as well. I love all my pork with fats.
- Highly recommend to use freshly pounded ginger and garlic.
- You can use store bought chilly flakes or coarsely grind the dry red chillies in blender or mixie and use or the last oneoild suggest is store bought chilly powder
- If you can't source naga ginger you can replace it with normal ginger.
- Raja Mircha is optional.
- The heat level can be adjusted as per your preference and heat tolerance level with or without using the raja mircha.
- You can substitute the pork lard with sunflower oil, vegetable oil or mustard oil.
This spicy naga style pork fry is a versatile accompaniment, which can be had with steam rice, sticky rice, breads, any flatbreads, salads, sprinkle some over your favorite ramen or noodles, use as stuffings in breads, just eat it as a snack or even as an appetiser with your favourite drink! I swear this is one of the best chakna
WHAT IS THE SHELF LIFE OF THIS BEST PORK FRY
You store this in a container for atleast 1-2 weeks in refrigerator. You can freeze it in a freezer for upto 3 months.
Some side dishes and starters you would like to try
Whole Fish Masala Fry
Peri Peri Chicken Strips
Quail Fry / Quail 65
Nethili Fish Fry
Shallow Fried King Fish
Crispy Fried Chicken
Cheesy Chicken Fritters
Spicy Mango Chicken Wings
Pan Seared Pepper Fish
Tandoori Chicken (Oven Baked)
Karimeen Pollichathu (Pearl Spot Fish)
Butter Sauteed Garlic And Herbs Prawn
Baked Whole Chicken Leg
Peri Peri Chicken With Veggie Salad
All of these recipes are super easy to prepare, ready in no time, and will never disappoint you.
Well, if you make the best pork fry recipe, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook andakumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
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