Pork Ularthiyathu/Olathiyathu (Kerala Pork Stir Fry)

When I was in India, I had an aversion towards Pork and never dared to try it. The very sight of Pork Fat often made me run from the kitchen. After coming to US, I tasted Pork Fry from a cousin’s place and was surprised that it tasted almost like Beef. I became accustomed to the taste of Pork and now I prepare it once in a while. Pork Stir Fry (Olathiyathu) is made similar to Beef Fry (Olathiyathu) except that more Vinegar and Black Pepper Powder is used for Pork.

I mostly use Lean Cut Pork but you can prepare this dish with any fatty cut of Pork.

Ingredients

1. Any Lean Cut Pork – 2.2 lbs or 1 kg approx (You can also use Pork which has fat)
2. Thinly Sliced Onions – 1 medium (Alternatively, you can use 1 cup of Shallots)
3. Slit Green Chillies – 4 (Alter according to your Spice Tolerance)
4. Curry Leaves – A sprig
5. Coriander Powder – 2 tsp
6. Meat Masala Powder – 1 tbsp
7. Home Made Garam Masala Powder – 1 tsp
8. Black Pepper Powder – 1 tsp + 1/2 tsp
9. Salt – to taste
10. Oil – 3 tbsp or as required for stir frying

For Marinating the Pork

1. Diced Shallots (Kunjulli) – 8 to 10
2. Minced Garlic – 5 or 6 cloves
3. Minced Ginger – 2 tbsp
4. Coconut Slices (Thenga Kothu) – 1/2 Cup [optional]
5. Home Made Garam Masala Powder – 2 to 3 tsp
6. Fennel Seeds Powder – 1/2 tsp
7. Meat Masala Powder – 2 tbsp (I use Eastern Meat Masala Powder)
8. Red Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)
9. Coriander Powder – 1 tbsp
10. Turmeric Powder – 1 tsp
11. Pepper Powder – 1 tbsp (Alter according to your Spice Tolerance)
12. Curry Leaves – A sprig
13. Vinegar – 2 to 3 tbsp
14. Salt – to taste

Preparation Method

1. Wash the pork thoroughly and drain all water. Dice it into bite sized pieces.
2. Marinate the pork with all the above ingredients and keep it aside for 30 minutes.
3. Cover and cook the pork in a big pan until it is 70% cooked. You don’t have to add water while cooking the pork as it will let out water by itself.
4. Open the pan and continue cooking until the water has reduced and the meat is 90% cooked. You don’t have to evaporate the gravy completely. Be careful not to overcook the meat or else it will break while stir frying. [Alternatively, you can pressure cook the pork with 1/2 cup water. The cooking time varies depending on the pork used. The pork which we get in Kerala has a longer cooking time. So pressure cook accordingly.]
5. Heat  3 tbsp oil in a big non stick pan or wok and splutter mustard seeds.
6. Saute onions/shallots, green chillies and curry leaves until the onions become translucent.
7. Reduce heat and add little salt, 1 tbsp meat masala powder, 1 tsp garam masala powder, 2 tsp coriander powder and 1 tsp black pepper powder. Saute for 2 minutes.
8. Transfer the cooked meat along with any remaining gravy to the above pan.
9. Continue stir frying the pork so that the gravy evaporates and the masala gets coated on the meat. Sprinkle 1/2 tsp pepper powder at this stage.
10. Roast the meat on medium low heat for 10-15 minutes till it is completely dry and turns into a dark brown color. The longer you stir fry, the better it tastes.You can add more oil while stir frying to prevent the meat from sticking on to the pan.

Note

• If you are using Pork which has Fat, then you need to use very little oil for stir frying.