Pork Ularthiyathu

Recipe No: 173

Ingredients                                             Serves 4
To Marinate and Pressure Cook

• Pork………………………….1/2 Kg (Cut into cubes)
• Red Chilly Powder……...1 Teaspoon
• Coriander Powder……....2 ½ Teaspoons
• Turmeric Powder………..1/2 Teaspoon
• Garam Masala Powder…3/4 Teaspoon
• Ginger Garlic Paste………1 Teaspoon
• Vinegar………………………2 Teaspoons
• Salt……………………………1/2 Teaspoon

To Saute

• Coconut Oil………………..2 Tablespoons
• Coconut Pieces...............1/4 Cup
• Onion thinly sliced……...1 Cup (make it around the same length as that of Shallots)
• Shallots sliced…………….1/2 Cup
• Ginger……………………….1 Tablespoon (slice into thin long pieces)
• Garlic………………………...1 Tablespoon (slice into thin long pieces)
• Curry Leaves……………...1 Sprig
• Pepper Powder……………3/4 Teaspoon
• Tomato sliced……………..1/2 Big
• 1 Sprig Curry Leaves, ½ Teaspoon Garam Masala Powder and 1 Teaspoon of Coconut Oil to sprinkle on the top at the end

Method of Preparation

1. Marinate the Pork pieces with the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
2. Put the meat along with ½ cup Water into a pressure cooker and cook till it is done. (This will take around 4 whistles on high heat)
3. Heat Oil in a pan on medium high heat and fry the Coconut pieces till slightly brown.
4. Add Onion, Shallots, Ginger, Garlic and a sprig of Curry leaf  and saute until the Onion is golden brown in color. Add a bit of Salt to speed up the process.
5. Sprinkle Pepper Powder and fry for 30 seconds and add Tomato. Cook until it is mashed.
6. Add the cooked Pork along with the gravy into the sauteed Onion mixture. Add a bit more Water into the cooker and wash all the bits that may be sticking to the sides and the bottom and pour this also into the sauteed Onion mixture.
7. Let it boil and then lower the heat to medium and let it attain the desired consistency. Add more Salt if needed. (I would prefer slightly thick gravy without much Water but  not too dry)
8. Sprinkle some Garam Masala Powder, some torn Curry Leaves and a teaspoon of Coconut Oil on top; switch off the heat; close the pan and let it sit for 20 minutes before serving warm with Rice or Breads.

Notes:

•  I usually cut Pork into slightly big pieces when compared to Beef.
• I don’t like using too much of Pork fat, so I take most of them away taking care to leave some (after all it is Pork). But that is entirely up to you.
• If you are using a Pressure pan, there are chances that the excess fat can clog the nozzle, so do take care.
• Pork has a lower cooking time when compared to Beef. (In my Cooker, it took 4 whistles to cook) Adjust the cooking time according to your Pressure cooker.
• Pepper is a very good compliment to Pork. So if you need more heat add more Pepper Powder than adding Red Chilly Powder.
• Don't forget to give the Coconut pieces some head start while frying as it needs more time to brown than Onion. 
• The resting period in the pan is kind of important as per the elders ,as, they call it ‘Pathrapakam’ meaning  the prepared dish should sit in the same vessel it cooks for some time to attain the perfect taste.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…