Pork dry fry (traditional style)

Total time—one hour 48 minutes


Pork—half kg (including the fat)

Mustard oil—1 table spoon

Salt—to taste

Turmeric—half tea spoon


Garlic—8 to 10 cloves

Ginger—a 1-inch piece

Green chilli—5

Dry red chilli—dry roast (you can do it over the gas stove)


Wash the meat properly. Chop it into very small pieces.

Take a vessel, fill it with one litre water and place on the stove. When the water is boiling, take the chopped meat in a big sieve, and then hold the sieve on top of the boiling water. The steam and water will further clean the meat. Hold the sieve over the boiling water for five minutes. After that, drain the meat.

Cut the onion into fine pieces.

Slit the chillies.

Make a paste of ginger and garlic.

Place a non-stick pan on the stove. Heat mustard oil. Add the onion, fry it till it is soft and golden brown and take it out. Add the ginger- garlic paste and chilli and fry on low flame till golden and take it out. Now, add the meat to the oil, stir and add salt and turmeric. Stir and cook for around 8 minutes without covering and on medium flame. Stir now and then.

Cover and cook for around 20 minutes on low flame. Stir now and then. A lot of oil will be oozing out from the meat and it will take a golden reddish hue. Now, add the already fried onion, ginger-garlic, chilli to the meat and stir. Wait for 5 to 8 minutes and turn off stove. Serve with hot rice, roti or with home-made beer or Rohi. You will remember the taste for life.

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