Click on the image, above to submit to Pinterest.

Dry-fry Pork, Kenyan Style

Dry-fry Pork, Kenyan Style is a traditional Kenyan recipe for a classic dry curry-like dish of pork, onion and tomatoes with paprika, black pepper and cumin. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Dry-fry Pork, Kenyan Style.

prep time

10 minutes

cook time

15 minutes

Total Time:

25 minutes

Serves:

2

Rating:

Tags : CurrySpice RecipesHerb RecipesPork RecipesKenya Recipes

Kenyan cuisine truly is a melting pot, with a blend of African, Arabic and a strong Indian influence. It certainly has a claim to being one of the original fusion cuisines and fresh Asian styles are entering the country’s cookery, even today. This is a dry-fry pork style that’s more like a stir-fry. You also get wet-fry that’s more like a dry curry. It’s also very quick to cook as a lunchtime dish.

Ingredients:

1kg (2 lbs) Pork
2 Onions, chopped
3 Tomatoes, chopped
1 Bunch Coriander (Cilantro)
1/8 tsp ground Paprika
1 tsp freshly-ground Black Pepper
1 tsp ground Cumin
3 beef stock cubes (Royco would be the typical brand)
Sea salt, to taste

Method:

Clean pork and add to non-stick pan over medium-high heat. Cook until the meat releases its liquid and that liquid evaporates away. Still on medium high heat, fry the pork stirring occasionally for 4 minutes then add the onions. Continue frying until the onions are translucent (about 4 minutes) then add the tomatoes and cook until softened (about 6 minutes).

Crumble in the 3 beef stock cubes to the pork mixture. Stir into the pork until mixed through. Season with paprika, cumin, black pepper and salt, to taste. Scatter over the chopped cilantro and mix thoroughly to combine.

Stir fry the pork fry a few minutes to ensure the flavours have blended and serve with ugali.

Because the pork is quite fat, you don't really need to add any oil to this dish. Let the meal it cook in its own juices.