Sometimes when there are celebrations at home, Black pepper pork is prepared by us Mangalorean’s. The local pork and the organic pepper seeds from the creepers in our home yard definitely makes a rocking recipe of black pepper pork, an all-time favorite. It’s not so fiery, you can moderate this by reducing the quantity of pepper. Using whole black pepper seeds which is later coarsely ground gives depth and awesomeness to this dish.

Related Pork Recipes:

Pork Recipe- Mangalorean Pork Bafat

Pork Lettuce Wraps

Pork Steak with Salad and Corn

 

Please note that the original recipe does not call for cumin seeds.

Preparation time: 10 minutes

Cooking time: 45 to 60 minutes

Ingredients

Pork belly – 1 kg, cut into small pieces

Black pepper seeds / powder – 2 to 5 tbsp (Depending on spice level, see notes)

Cumin seeds –  1 tsp (optional)

Salt

Ginger – Garlic paste – 1 tsp

Olive Oil – 2 tbsp

Turmeric – 1/4 tsp 

Onions – 2 medium, chopped into 1 cm thickness

Lemon – as required

 

Directions

1. Heat a small pan and fry the pepper seeds for 1-2 mins or until it starts dancing in the pan (initially I took 2 tbsp of pepper).

Blend the pepper seeds along with cumin seeds in a small mixer jar into coarse powder. You can blend extra pepper separately to add later if you need more spice.

2. In a large container, heat olive oil. Add pork, pepper powder, 1/2 tsp salt (you can add turmeric). Mix thoroughly to coat with pepper. If your not sure the spice level of pepper add less initially.

3. Fry the pork for 5 minutes on high. Add ginger-garlic paste. Stir fry making sure it does not stick to the bottom of the pan. Add  1/8 cup of water if necessary but not too much.

 

4. Cover and cook on medium heat for 30 minutes, stirring occasionally.

5. Check for salt (I added 4 more tbsp of pepper for spice). Add Onions and mix. Onions release water after a couple of minutes. Cook for another 10-15 minutes on medium.

 

6. Turn off the heat. Squeeze some lemon if it turns out spicy to reduce the heat.

 

 

 

Notes

*Initially add 2 tbsp of ground pepper powder before cooking meat as directed in step 2. You can add additional pepper powder once the meat is cooked after 30 mins by tasting it depending on your spice level. Left over powder can always be used for other recipes so take generous amount of seeds.

*Turmeric powder is used to get a brownish color which I skipped using.

 

 

 

Stay Healthy!