Kenyan Pork Wet Fry
Tender bite-sized pork shoulder simmered in a thick sauce of tomatoes, ginger, garlic and paprika, finished with fresh dhania and a slightly crisp green bell pepper. Serve it hot with ugali and sukumawiki.
Ingredients
- 1.5 lbs 700 g pork shoulder, cut into bite sized pieces
- 2 tbsp vegetable oil
- 1 large onion chopped
- 3 medium tomatoes finely chopped
- 1/2 medium green bell pepper diced
- 1 tbsp minced garlic
- 1 tsp minced fresh ginger
- 1 tsp regular paprika
- 1 tsp curry powder optional
- 1 tsp salt or to taste
- ½ –1 cup water divided
- 1 –2 green chilies optional, whole or chopped if you like more heat
- 2 tbsp fresh coriander dhania, chopped
Instructions
- Heat oil in a pot on medium heat. Add the pork. If it is a tough cut, add 1/2 cup water, cover and cook on the medium heat until tender, stirring occasionally. Uncover and cook until golden brown and the pork has released most of the fat.
- Add the onion, garlic, ginger, salt and chilies (if using) all together. Cook until fragrant and the onions soften.
- Add the paprika, then the chopped tomatoes. Stir, cover and cook until the tomatoes soften and break down into a thick sauce.
- Add the curry powder (if using), then add 1/2 cup water. Cover and simmer for 5–10 minutes, to let the flavours come together.
- Add the green bell pepper and cook for a few minutes, until just tender crisp. I keep it a bit crisp, not soft.
- Stir in the chopped coriander. Taste and adjust the salt. Your pork wet fry is ready.
- Serve hot with ugali and a side of sukumawiki.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Calories: 254kcalCarbohydrates: 9gProtein: 22gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 70mgSodium: 705mgPotassium: 669mgFiber: 3gSugar: 4gVitamin A: 1095IUVitamin C: 30mgCalcium: 39mgIron: 2mg
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