Dry smoked pork fry.


​Amazing smoked pork! Just made some and it is very flavourful, some credit to me, too.

I followed your instructions but increased onion (ulli) and garlic and fried them in coconut oil at highest heat.


Crushed half teaspoon of star anise, cumin, and cinnamon and one big helping of black pepper.

Rest all was same.

While boiling, I used very little water, just enough to half submerge the pork and after 4 whistles, nearly 2-3 tablespoons of rich black juice was left which was further reduced and used for cooking.

Oh How! How could that Black Gold be thrown!

2 Comments

  1. The Scurvy Dawg
    Posted Wednesday, August 3, 2016 at 19:38 | Permalink

    But is it Halaal?

    Liked by 1 person


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