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Wet Fry Pork, Kenyan Style
Wet Fry Pork, Kenyan Style is a traditional Kenyan recipe for a classic curry-like dish of pork in an onion and tomato base flavoured with ginger, garlic, soy sauce and chillies. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Wet Fry Pork, Kenyan Style.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesPork RecipesVegetable RecipesKenya Recipes
For a wet fry the pork is boiled first prior to being cooked with the remaining ingredients. As part of Nairobi street food, this is typically served with chips (fries) and finely-grated cabbage and topped with several habanero chillies.
Ingredients:
1/2 kg (1 lb) of pork, cubed
2 large onions, chopped
3 of large tomatoes, thinly sliced.
4 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
Sea salt, to taste
1/2 tbsp of paprika
2 tbsp soy sauce
Your choice of spices (I typically add 2 tbsp curry powder and some chilli powder)
1 bell pepper (hoho), sliced into thin strips.
½ bunch coriander (Dhania/cilantro), finely chopped.
Method:
In a pot, mix together the pork pieces with the ginger and garlic (don't add any water). Place over medium-high heat and cook, covered, until the pork has released its liquid; this has evaporated away and the pork has started to fry in its own fat (about 12 minutes). Drain any excess oil and add the onions. Continue cooking, stirring constantly until the onions are translucent (4 minutes).
At this point add in the tomatoes and lower the heat so that the tomatoes can steam rather than frying. Cook for 5 minutes then season with the paprika, soy sauce and your preferred spices then add salt to taste. Mix thoroughly then mix well and cook for 2-3 minutes before adding the hoho (bell pepper)
Cover and cook for thirty seconds until the bell pepper has just heated through. Stir everything together well then take off the heat, garnish with the coriander leave and serve.
