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4.07 from 15 votes

Kerala Style Pork Fry (Nadan Pork Ularthiyathu))

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.
Cook Time1 hour
Total Time1 hour
Course: Side Dish
Cuisine: kerala
Servings: 4 serving
Calories: 901kcal
Author: Jane Jojo

Ingredients

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: 346g | Calories: 901kcal | Carbohydrates: 28g | Protein: 47g | Fat: 67g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 180mg | Sodium: 787mg | Potassium: 1313mg | Fiber: 9g | Sugar: 11g | Vitamin A: 861IU | Vitamin C: 53mg | Calcium: 109mg | Iron: 5mg