ANGLO-INDIAN PORK DEVIL CURRY, DEVIL PORK CURRY, DEVIL PORK, PORK DEVIL

PORK DEVIL FRY 
#pork #porkcurryrecipe #porkcurry
#angloindianrecipes #angloindianpork #devilfry

A Devil Fry is usually made with any left over roast meat such as pork, beef, mutton, lamb, turkey, chicken, duck, etc. it was a way of recycling the previous dinner’s roast into a spicy side dish the next day.
Ingredients
1/2 kg Pork belly (less fat) cut into medium size pieces
2 tablespoons vinegar
3 tablespoons Tomato sauce or Tomato Purée
2 tablespoons oil
3 large onions sliced
2 red chillies broken into half
2 tablespoons ginger garlic paste
1 tablespoon sugar
1 teaspoon powdered mustard seeds or paste
2 pieces cinnamon
3 cloves
1 or 2 teaspoons chillie powder
1/4 teaspoon turmeric powder
1/2 teaspoon ground pepper
Salt to taste
Parboil the pork with a little water, salt and pepper till tender.
Heat oil in a pan and add the cinnamon and cloves and fry for a minute.
Add the sliced onions and chillies and fry till light brown.
Add the ginger garlic paste and fry for a couple of minutes, then add the tomato purée and fry till the tomatoes are soft.
Then add all the other ingredients and fry for a couple of minutes.
Add the boiled pork and mix well.
Add the remaining soup / stock and cook for a few minutes till the pork has drawn in the flavours and  the gravy is thick.
Serve with bread or dinner rolls or as a side dish with rice and pepper water
You could add potatoes if you like while cooking the Pork Devil
#pork #porkcurry #porkcurryrecipe

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