Pork ullarthiyathu is always special because it’s cooked mostly in special occasions like Christmas, Easter, Parish feast, Parties and so on… Pork is not an often dish in my kitchen, when our parents came I cooked for them and we tried it. It was quiet good and we loved the dish. Another specialty is, here pork is available with full meat and very very less fat parts & that’s what keeping us close to pork dishes. We only like the roasted pork recipes, nothing else. Combinations are also an unavoidable part when we talk about ullarthu (fry recipes), for me hot matta rice, moru curry are the must to go with ullarthu.
Once I prepared pork curry for my friend & what I did was, I fried the pork and then prepared into curry, that kept the pork pieces very firm and taste was great. Now pork is kind of okay for us, we started enjoying it, once in a while. Try my recipe and send me your feedback.
Garlic-7 big cloves
Dark chili pdr (McCormick)-1tbsp
Black pepper pdr-1 1/2tsp
Cut and clean the pork & keep it aside to drain completely.
In a hot pan add in oil and all from onion to curry leaves.
Saute them well till golden brown color.
Time to add the masalas with low flame, not to burn the masalas.
Add little salt.
Throw in tomato slices and pork.
Mix well. Pour in some water and cook covered for about 30 mins (stir in between).
Open the lid and let it dry.
Add some oil and keep stirring till it get fried completely.
Check for salt.
Pork Ullarthiyathu is ready to serve with hot matta rice and moru curry!!!!