Kerala Style Pork Fry (Nadan Pork Ularthiyathu)

Kerala Style Pork Fry (Nadan Pork Ularthiyathu) is made by slow-roasting pork with Kerala spices and other ingredients. Also called Pork Varattiyathu in many regions. It is a favorite in Malayali Christian homes, especially during festivals and special occasions.

This recipe follows the Thrissur style, known for its bold spices and smoky flavor. Scroll down for the full recipe, including tips, storage instructions, and serving ideas to try at home.

What is Kerala Style Pork Fry?

Kerala style pork fry is made by cooking marinated pork cubes with Kerala spices until tender, then roasting with shallots, curry leaves, ginger, and garlic until dark and caramelized. It is finally finished with fried coconut for crunch and flavor.

Pork Ularthiyathu has a deep reddish-brown color from roasting. The pork pieces are chunky, glossy, and slightly charred. Golden coconut bits and fried curry leaves add brown and green highlights.

Spicy from chilies and black pepper, balanced by the savory umami of pork and the mild sweetness of shallots. Fried coconut pieces give a crunchy bite against the tender meat.

In Karnataka's Coorg region, Pandi Curry is a comparable spicy pork dish that utilizes black vinegar and local spices, such as kachampuli, for added tanginess.

Why You'll Love This Recipe?

The pork turns soft and juicy, while the fried coconut adds a little crunch in each bite. It is not just tasty, but also a dish that reminds many of home, family get-togethers, and festive times.

Recipe Ingredients

1. Pork – 1 kg pork with some fat, shoulder or belly cuts work well.
2. Spices – Turmeric, chili powder, coriander, pepper, garam masala, and salt.
3. Other Ingredients – Shallots, garlic, ginger, green chilies, curry leaves, and coconut pieces (thenga kothu) or grated coconut.

For the full list of ingredients, exact measurements, and nutritional values, refer to the recipe card below. If you enjoy this style, check out our Kerala Style Beef Fry (Beef Ularthiyathu), which uses the same spice base and cooking method.

Variations to Try

1. Without Pressure Cooker: Slow cook the pork in a heavy-bottomed pan. It takes patience but gives deeper flavor.
   
2. Milder Spice: Reduce chilies and add tomatoes for a lighter, tangy version.
   
3. With Veggies: Add potato cubes for extra bite and texture.
   
4. Different Proteins: The same ularthiyathu style works with other meats like beef, chicken, or duck.

How to Make Kerala Style Pork Fry (Step-by-Step Guide)

STEP 1: Crush dried red chilli. Cut beef into 1.5" cube pieces. Marinate cleaned beef pieces with the ingredients listed under marination. Keep it aside for 30 minutes.Add 2 tablespoons of water to this and pressure-cook till the beef is done. Usually it would be done in 2 whistles. ** Don't overcook. If there is excess water, cook till the water has almost dried up.

STEP 2: Drain the extra oil from the pan and keep it aside. Use this oil to sauté the masala. Fry coconut pieces until golden and set aside. If using grated coconut, roast ¾ cup until brown and pulse coarsely without water. Thrissur-style pork fry uses grated coconut for the best flavor.

STEP 3: Heat oil in a pan. Sauté sliced small onions, salt, and lots of curry leaves. Sauté it until the onion turns golden brown.

STEP 4: Then add crushed garlic and ginger paste. Sauté it well.

STEP 5: Add chilly powder, coriander powder, and garam masala. Sauté it well, and if required, add more oil.

STEP 6: Now add cooked pork and fried coconut pieces/ powdered grated coconut prepared in step 3. Adjust salt. Cook on a low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black. 

If you love this flavor mix, try our Chemmeen Ularthiyathu next, made with the same spices and style, with prawns and a touch of kodumpuli for a tangy twist.

Tips And Tricks

1. Choose the Right Cut: In the US, pork butt (shoulder) works best for this recipe.
   
2. Shallots Over Onions: Shallots (cheriya ulli) give a sweeter, traditional flavor.
   
3. Fresh Ginger-Garlic: Crush fresh instead of using paste for a stronger aroma.
   
4. Balance Spice: If it feels too hot, add a splash of vinegar or lemon juice.
   
5. Slow Roast: Cook until the oil separates and the pork darkens for deep caramelization.

Serving Suggestions

Pork Ularthiyathu can be served as an appetizer or a main course. As an appetizer, it is often served hot with sliced onions and lemon wedges to cut through the richness.

The most loved pairing is with Kerala parotta, a flaky layered flatbread that makes the ultimate combination. It also pairs well with Soft Kerala Appam, puttu, dosha, chapathi, plain rice, or ghee rice, either alongside other curries or on its own.

Another Kerala classic is kappa (tapioca), where the soft mash balances the spicy pork fry. In toddy shops, pork fry is a signature side dish, enjoyed with kallu (palm toddy).

Storage Instructions

Kerala-style pork fry keeps well when roasted dry with all moisture evaporated. Store it in an airtight container and refrigerate for up to 4–5 days. For longer storage, freeze in a sealed, freezer-safe container for 2–3 months.

When reheating, thaw the pork to room temperature. Warm on the stove or microwave. Add a splash of water if needed to loosen and bring back the flavors.

quently Asked Questions (FAQ)

More Kerala Style Fry Recipes To Try

I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.

Kerala Style Pork Fry (Nadan Pork Ularthiyathu))

Jane Jojo

Pork varattiyathu!! Pork cooked and roasted with chilli and spices. This Pork masala Fry recipe is a "must" dish at a Kerala Christian home for any special occasion. This goes well with rice.

4.07 from 15 votes

Print Recipe Pin Recipe

Cook Time 1 hour hr

Total Time 1 hour hr

Course Side Dish

Cuisine kerala

Servings 4 serving

Calories 901 kcal

Ingredients

  

1x2x3x

Marination

• ▢ 1 Kilogram pork
• ▢ ½ Teaspoon turmeric Powder
• ▢ 1 Teaspoon Chilly Powder
• ▢ 2 Chilly Green
• ▢ 1 Teaspoon ginger (crushed/grinded)
• ▢ ½ Teaspoon pepper Powder
• ▢ 1 teaspoon salt

Masala

• ▢ 2 Cups Shallots / Small onion
• ▢ salt
• ▢ ½ teaspoon turmeric powder
• ▢ 3 Teaspoons garlic (crushed/grinded)
• ▢ 2 Teaspoons ginger (crushed/grinded)
• ▢ 1 ½ Teaspoons garam masala
• ▢ 4 Teaspoons coriander Powder
• ▢ 4 Teaspoons Chilly Powder
• ▢ 1 Cup Thengakothu (Small square size coconut pieces) or grated coconut
• ▢ 4 Sprig curry leaves

Instructions

 

• Cut cleaned pork into cube size pieces. Marinate pork with ingredients listed under marination. Add 2 tablespoon of water to this and cook covered till the pork is done. In a regular pan, it might take around 45 minutes. In pressure cooker, it would be done in 1-2 whistles. In the authentic preparation, it's cooked in a regular pan. Refer notes on tips about best pork cuts that suit this recipe.
• Drain the extra oil from the pan and keep it aside. Use this oil to sauté the masala. Fry coconut pieces until golden and set aside. If using grated coconut, roast ¾ cup until brown and pulse coarsely without water. Thrissur-style pork fry uses grated coconut for the best flavor.
• Heat oil in a pan. Sauté sliced small onions, salt, and lots of curry leaves. Sauté it until the onion turns golden brown.
• Then add crushed garlic and ginger paste. Sauté it well.
• Add chilly powder, coriander powder, and garam masala. Sauté it well, and if required, add more oil.
• Now add cooked pork and fried coconut pieces/ powdered grated coconut prepared in step 3. Adjust salt. Cook on a low flame for around 15 - 20 minutes. If required, add oil in between. Stir it until it becomes black. 

Notes

1. Choose the Right Cut: In the US, pork butt (shoulder) works best for this recipe.
2. Shallots Over Onions: Shallots (cheriya ulli) give a sweeter, traditional flavor.
3. Fresh Ginger-Garlic: Crush fresh instead of using paste for a stronger aroma.
4. Balance Spice: If it feels too hot, add a splash of vinegar or lemon juice.
5. Slow Roast: Cook until the oil separates and the pork darkens for deep caramelization.

Nutrition

Serving: 346gCalories: 901kcalCarbohydrates: 28gProtein: 47gFat: 67gSaturated Fat: 32gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gCholesterol: 180mgSodium: 787mgPotassium: 1313mgFiber: 9gSugar: 11gVitamin A: 861IUVitamin C: 53mgCalcium: 109mgIron: 5mg

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