--- title: "Authentic Old Bangalore Style Pork Ribs & Belly Fry | Bangalore" description: "Order slow-grilled pork ribs and Chettinad-style pork belly fry from Karnivore Kitchen. Authentic Old Bangalore Naati recipes, cooked in small batches. Order now." canonical: https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/for-the-love-of-pork last_updated: 2025-09-02 --- # Old Bangalore Style Pork Ribs & Belly Fry Tribe Verified · Authentic Old Bangalore Naati pork recipes By [Karnivore Kitchen by Kalyan](https://mytribe.in/karnivore.kitchen) · Delivers authentic Naati cuisine across Bengaluru · ₹250 per portion (estimate) Part of [Gourmet Food Delivery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery). [View full gallery](https://mytribe.in/karnivore.kitchen/gourmet-food-delivery/gallery) Slow-grilled, spice-rubbed, and fall-off-the-bone tender. Discover my take on traditional pork preparations, from Chettinad belly fry to signature racks. ## Photos and videos - ![My Barbeque Pork Ribs are slow-grilled in a smoky, tangy homemade BBQ sauce until they are fall-off-the-bone tender. This is a full rack of juicy, flavour-packed ribs, perfect for sharing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b3f6551-a5ec-4c9a-b809-5dc7e03574b9) - ![This is my Herbs Crusted Karnivore Ribs. I marinate a premium rack of pork ribs overnight in a signature mix of Italian herbs and desi spices, then grill it to a tender and juicy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/242fb612-f588-416c-a71b-c0b932dd475b) - ![My Chettinad Pork Belly Fry is an adaptation of the classic Uppu Kari. I stir-fry chunks of pork belly in exotic Chettinad spices until they are juicy, succulent, and finger-licking good.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d5b6d9c8-61ce-4f61-bb8d-135367652f5b) - ![I finally cracked the elusive Pork Palav. I use a fatty cut of pork and cook the rice in the pork broth, balancing the rich meat with aromatic spices for a flavourful, non-greasy finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75a7c41c-6f99-4204-8ba2-5efb460b9a9d) - [Video: This is my Grilled Pork Neck, a dish inspired by the flavours of Hyderabadi Pathar ka Gosht. The neck cut, with its multiple layers of soft meat and fat, is seasoned with a spicy, tangy masala and grilled to perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1112d3-1a2a-4b80-91bc-95e80d8d77ef) - ![My Pork Chops Pepper Masala is an old Bangalore homestyle dish. I slow-cook the chops in a rich, peppery gravy that is both spicy and deeply flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/717784a1-f1d8-471b-8979-1273feca5d45) - ![These are my Curry Leaf Podi Tossed Pork Belly Pops. Crispy on the outside and tender on the inside, these bites are tossed in a fragrant curry leaf spice powder for a unique South Indian flavour.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/17f6227b-0551-4a05-9e40-18c94c3ae265) - ![A full rack of my signature Karnivore Ribs, celebrating one year of grilling. This version features a classic Indian spice rub, grilled low and slow for a perfect crust and tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1286388c-e156-4557-bd96-6c326ff7df89) - ![A rack of my Grilled Pork Spare Ribs, marinated overnight in a homemade spice rub and slow-grilled for six hours. The result is incredibly tender meat that just falls off the bone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b5a8454-6f6e-478e-80f6-f4e32b4c18f0) - ![My Lemon Coriander Ribs are pan-grilled after an overnight marination in an exotic sauce made with coriander buds and fresh lemon. It's a bright and zesty take on pork ribs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1750997a-d3bc-449f-bbe7-d0e4e82735ce) - ![A close-up of my Barbeque Pork Ribs, showing the glistening, caramelized homemade sauce coating the entire rack.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/20c8ba51-2ab8-42d5-9d25-73eea1c8e32e) - ![Another shot of the Barbeque Pork Ribs, highlighting the tender meat and rich, smoky glaze.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/54c2ff5b-b644-4775-96cf-df412081f31c) - ![A full rack of my Barbeque Pork Ribs, ready to be devoured. The slow-grilling process ensures every bite is juicy and flavourful.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0bc8fa5-36c1-478f-95ab-a5a5e6f33029) - [Video: A showcase of the different styles of pork ribs I offer, from my signature Indian spice rub to the aromatic herbs-crusted version.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1fa3f75d-de97-4ed0-a8f4-631225bb9edc) - ![A side-by-side comparison of my Herbs Crusted Ribs and Signature Karnivore Ribs. Each offers a unique flavour profile, one with an Italian herb mix and the other with a classic desi spice punch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c13221f-31ab-4329-9f74-61f68ef78906) - ![A detailed shot of the Herbs Crusted Pork Ribs, showing the beautiful texture of the spice and herb rub after grilling.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/566d4dad-9746-4f87-9a48-25b1062ad33b) - ![Another view of the Herbs Crusted Pork Ribs, a popular choice for those who enjoy a fusion of flavours.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/416860c2-c664-4b31-9261-9237d569dd53) - ![A close-up of my Pork Chops Pepper Masala, showcasing the thick, peppery gravy clinging to the tender chops.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0578856-1e69-4c9b-9272-b2cc47e7cf2b) - ![My Pork Pepper Fry is a simple yet flavourful dish. I stir-fry chunks of pork with a generous amount of black pepper and other spices for a quick and satisfying meat preparation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f09e5d0c-da42-40ef-8390-e8cebd0bd55a) - ![A perfectly glazed rack of my Barbeque Pork Ribs, showcasing the deep color and texture from the slow-grilling process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5283fed-1c9f-4765-b016-882061540ea9) - ![Another angle of the Barbeque Pork Ribs, highlighting the juicy, fall-off-the-bone tenderness of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6b2fc7e-877b-4e55-9423-23cb64f5f365) ## About For the Love of Pork I cook every single rack and portion in small, home-style batches to maintain that specific texture and depth of flavour. Since I prioritize low-and-slow grilling techniques, I operate on a pre-order basis from Tuesday to Sunday. Please plan ahead, as this isn't fast food. Pork is serious business at Karnivore Kitchen. Whether it is the full rack of ribs or the belly fry, my focus is entirely on the quality of the meat and the rendering of the fat. I do not use shortcuts. My ribs are marinated overnight in homemade spice rubs and then slow-grilled for six hours. This low-temperature process is how I get that fall-off-the-bone tenderness that you cannot fake with a quick pan-sear. For the Chettinad-style belly fry, I look for cuts with distinct layers of fat and meat. It is an adaptation of the classic Uppu Kari, where the spice level is bold but never masks the flavour of the pork itself. I also experiment with different profiles, moving between the Italian herb mixes that provide a subtle, aromatic background and the heavy, earthy desi spice rubs that Bangalore meat lovers crave. Because I cook in small batches from home to ensure the quality remains consistent, I operate on a pre-order basis. I deliver across Bengaluru, so you get the food while it is still fresh from the grill, not after sitting in a warmer for hours. If you want to know what a proper piece of slow-cooked pork tastes like without any fuss or filler, this is it. ## About Karnivore Kitchen by Kalyan Pork is my religion, and getting it right is the only thing that matters. I have spent years perfecting the balance of fat, smoke, and spice, whether it is a Chettinad fry or a slow-grilled rack of ribs. For me, it is all about keeping those 150-year-old Naati traditions alive, one batch at a time. 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