I grew up in Kochi, Kerala — a place where food is woven into every memory. At home, though, we never cooked chicken, pork, or beef, so dishes like this weren’t something that came out of our own kitchen. Instead, my first taste of Kerala-style pork fry was always at friends’ houses. I still remember sitting around their dining tables, the air thick with the aroma of spices, waiting eagerly for a plate of this fiery, fragrant dish. Even though it wasn’t part of our family’s regular meals, it has always carried with it the warmth of shared food, laughter, and that unmistakable Kerala touch.

There are some dishes that just feel like Kerala, and pork fry is right up there. It’s the kind of dish you make for a big family gathering or a Sunday lunch where you want something hearty, spicy, and bold to sit alongside rice, kappa (mashed tapioca), or flaky Malabar porotta.

This version uses pork belly — which means you get that perfect balance of fat and meat that crisps up beautifully. The magic is in layering flavors at every stage: marination, pressure cooking, slow frying, and finally, finishing with a heady spice mix. Don’t be intimidated by the ingredient list — once you get going, it’s a rhythm of simple steps that builds into something unforgettable.

Ingredients:

Let’s break it down so it doesn’t feel overwhelming:

The Pork (our star)

• Pork belly – about 1 lb (500 g), cut into bite-sized cubes
• Salt – a good pinch for marination (add more later if needed)
• Turmeric powder – 3 tsp in total (1 tsp to marinate, 2 tsp later)
• Black pepper powder – 1 Tbsp in total (1 tsp to marinate, rest later)
• Lime juice – 2 Tbsp, for brightness

To Get It Started (pressure cooking stage)

• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Fennel powder – 1 tsp
• 1 sprig curry leaves
• 5 garlic cloves, sliced
• Half of a 2-inch piece of ginger, sliced
• 2 green chillies, slit
• 2 medium onions, sliced
• 1 Tbsp water

For the Big Fry-Up

• Coconut oil – 2 Tbsp (don’t skimp, it makes a difference)
• 10 garlic cloves, lightly crushed (skin on — that’s where the flavor hides)
• 2 sprigs curry leaves
• 1 tsp mustard seeds
• ¼ cup coconut slices (these add such a lovely crunch)
• 3 medium onions, sliced
• 5 more garlic cloves, sliced
• The rest of the ginger, sliced
• 3 more green chillies, slit
• Red chilli powder – 2 tsp
• Coriander powder – 2 tsp
• Garam masala – 2 tsp

The Final Touch

• The rest of the pepper powder
• The rest of the fennel powder
• 1–2 tsp of the special masala (see below)

Special Masala (worth the extra minute!)

• 4 cloves
• 2 cardamom pods
• 1 stick of cinnamon, about 1 inch long
  → Dry roast these until fragrant and grind them fine. This is your secret weapon.

Method:

Step 1: Marinate the pork
Rub the pork with salt, turmeric, and pepper. Ideally, let it sit overnight so the flavors seep in, but even an hour works if you’re in a rush.

Step 2: Pressure cook
Toss the marinated pork with the powdered spices (1 tsp each of chilli, coriander, garam masala, fennel), plus curry leaves, sliced garlic, ginger, green chillies, onions, lime juice, and just a splash of water. Pressure cook this on medium for 3 whistles. What you get is pork that’s already tender and infused with spice — and a lovely broth you’ll reduce later.

Step 3: Build your base
Now the fun part. Heat coconut oil in a heavy-bottomed pan. Drop in the crushed garlic and a sprig of curry leaves — fry until golden and set aside (you’ll bring these back at the end).
In the same oil, let mustard seeds pop, then fry coconut slices until golden brown. Add the onions and sauté until deep golden and caramelized. Stir in the rest of the garlic, ginger, and green chillies, and cook off the raw smell. Then throw in the remaining powders (chilli, turmeric, coriander, garam masala). The kitchen should smell amazing by now.

Step 4: Pork meets masala
Add the cooked pork to this masala base along with a few curry leaves. Cover and let it cook on low until the liquid evaporates.
Now comes the part that really makes this dish shine: keep the heat at medium and fry the pork slowly, stirring often so the masala doesn’t catch at the bottom. This patient, steady frying is what gives you pork that’s dark, crisp at the edges, and full of smoky, roasted flavor. Rushing it on high heat will only burn the spices — so let it take its time. This step will take about 30 minutes.

Step 5: The finishing flourish
Once the pork is beautifully roasted, sprinkle in the rest of the pepper, fennel, and that special masala you roasted earlier. Mix well. Finally, return the fried garlic and curry leaves you saved at the start — they add the perfect crunch and aroma. Fry for another couple of minutes to bring everything together.

Step 6: Serve it up
This dish loves company — spoon it onto hot rice, pair it with kappa, or tear into it with porotta. However you serve it, make sure you enjoy it while it’s still sizzling.