Pork Fry Kerala style ( pork ularthiyathu)

 Pork Fry Kerala style ( pork ularthiyathu)( how to make pork fry)


  • 500g pork, cubed
To cook pork in pressure cooker
  • 6-7 garlic pods, sliced
  • 2 cm fresh root ginger, sliced
  • ½ of an onion, sliced
  • ½ tsp ground turmeric
  • ½ tsp ground fennel seeds
  • 2 tsp ground coriander
  • 3 tsp garam masala
  • 1 tsp chilly powder
  • 1 ½ - 2 tsp white vinegar
  • Few curry leaves
  • Salt
Tempered Spices 
  • 3-4 tsp oil
  • 1 tsp mustard seeds
  • 2-3 tsp shallots or red onion, chopped
  • 1-2 tsp coconut slices
  • 1-2 dried red chillies, broken into pieces
  • 2 cardamoms
  • 5 cloves
  • ½ of 1 cinnamon stick
  • 1 star anise
  • 1 bay leaf
  • Few curry leaves


Cut pork into little 3D squares. Put away. Cut ginger, garlic, and onion. Put away. 

Spot pork in a pressing factor cooker, and blend well in with every one of the fixings under "To Cook Pork in Pressure Cooker". (NOTE: Do not add water). Cover the cooker with its top, and cook over high fire until 5-6 whistles. 

At the point when prepared, open the cover of the cooker and stew over a medium fire until all water dries out. Put away. 

In the interim, place a weighty lined dish over medium warmth. Warmth oil in the dish, and add mustard seeds. Permit to splutter. 

Presently add the entire flavors (cardamom, cloves, cinnamon stick, star anise, inlet leaf), and fry for a couple of moments. Add the hacked shallots or onions and fry again until they get a light earthy colored tone. When done, add the coconut cuts and curry leaves. Fry again briefly. 

Toss in the cooked pork. Fry, blending every so often, until it gets a decent shading

 Kerala style Pork Rost(Indian pork recipes )

  • pork belly with fat - 1 kilo
  • Garlic pods - 6 cut
  • Ginger - 1 thumb
  • Green chilles - 5 cut
  • Big onions - 3 sliced
  • Vinegar - 1 tablespoon
  • Coriander powder - 1 tablespoon
  • Kashmiri Chilly powder - 1 tablespoon
  • Black pepper powder- 1 tablespoon
  • Turmeric powder - 1 teaspoon
  • Cumin powder- 1 teaspoon
  • Sugar - 2 teaspoon
  • Home made garam masala - 1 tablespoon
  • Salt for taste
Warmth a non stick container in medium low fire. Add 1 kilo Pork Belly with fat in a non stick container and add garlic, ginger, green chillies, onions, corriander powder, cold powder, turmeric, cumin, sugar and salt. Blend it quite well. Close with a cover and cook in low fire for 15 minutes. 

Following 15 minutes, add 1 little glass of high temp water and blend well. Cook for an additional 15 minutes. 

Add 1 tablespoon home made garam masala and blend well, close the cover and cook for an additional 30 minutes and blend well in the middle. (Readiness of Garam Masala (utilize just 1 tablespoon from this, rest save it in a sealed shut compartment): Fennel Seeds (perinjeerakam) - 1 tablespoon, cinnamon stick - 1 long cloves - 5 cardomon - 3 peppercorn - 1 teaspoon Fry the above fixings until the Fennel Seeds shading changes (don't consume it). Allow it to cool and crush it pleasantly.) Need around 45 minutes to 1 hour to cook. Switch of the fire whenever it is cooked well indeed and allowed it to remain for 5 minutes before you serve. 

 It will go very well with Rice, Porotta or Chapathi. Note : This ought to be cooked in medium low fire. The pork ought to be stomach with the goal that it can have sufficient fat. In the event that less fat utilize additional water else it will stick.

Pork dry Fry(Pork fry recipe, Pig Fry Recipe )
  • Pork(chopped) - 1/2 kg
  • Onion(finely chopped) - 2 nos
  • Green chillies(finely chopped) - 2 nos
  • Ginger(garlic paste - 1 tsp) -
  • Turmeric powder- 1/2 tsp
  • Chilly powder - 2 tsp
  • Coriander powder - 1/2 tsp
  • Fennel seeds powder(A pinch, Perumjeerakam)  
  • Cinnamon stick(Karugapatta) - 1 no
  • Cloves(Grambu) - 3 nos
  • Star aniseeds(Thakkolam) - 1 no
  • Cardamom (Elakka) - 2 nos
  • Black pepper - 1/2 tsp
  • Curry leaves - 2 springs
  • Dry red chilli - 2 nos
  • Mustard seeds- 1 tsp
  • Oil(As reqd)
  • Salt to taste
How to make it

For planning delicious pork dry fry, broil fennel, cinnamon, cloves, star aniseed, cardamom and dark pepper. Powder it. 

Marinate pork with every one of the fixings and the powders aside from oil, mustard seeds and dry red chillies for 2 hours. 

Cook the pork in a pressing factor cooker with required salt. 

Warmth oil in another profound griddle and splutter mustard seeds and dry red chillies. 

Add cooked pork into the skillet and mix well till the pork becomes dry. 

Scrumptious pork dry fry is prepared. Serve hot.

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