Nadan Pork Ularthiyathu
Servings: 4
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Ingredients
- 550-600 gms Pork measured after cleaning
- 1 tbsp Crushed ginger
- 1.5 tbsp Crushed garlic
- 2 Green chilli chopped
- 1.5 - 2 tsp Pepper powder
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Vinegar
- 1/3 - 1/2 cup Thengakothu (coconut bits)
- Salt
- Curry leaves
To temper
- 12 - 15 Shallots / small onion sliced
- 1/4 tsp Mustard seeds
- 1/4 tsp Fennel seeds
- Coconut oil
Instructions
- Marinate cleaned pork with ingredients listed from crushed ginger to curry leaves for around 15 mins.
- Add 1/2 cup water and cook pork on stove top in a claypot (manchatti). Bring water to boil and reduce flame to the lowest.
- Cover and cook till pork is done, it will take around 45 - 60 mins (refer notes to see how to cook in pressure cooker). make sure you add hot water in between, so that it doesnt stick to the bottom.
- Heat oil in a wide pan and crackle mustard and fennel seeds. Add sliced small onion and curry leaves. Once the small onion browns, add cooked pork, along with water (if there is any), and mix well.
- Cook on low flame till the pork is nicely roasted and becomes dark in colour. You can add coconut oil in between, if it becomes dry.
- Serve as a starter or as a side dish with rice.
Notes
If you are pressure cooking pork, add only 1/4 cup of water and cook for 1 whistle on high flame. Keep the cooker closed till the pressure drops. Open the cooker and continue cooking if there is excess water. Once the water is almost dried, continue the next step as mentioned in the recipe.
Once the pork is cooked, do a taste test and add more masala (if required) while roasting. You can add the masala powder after the small onion browns and before adding the pork.
If you prefer a spicier version, add 1/2 - 1 tsp of pepper powder towards the end of roasting the pork.
As you can see in the picture, my pork dish has become a bit dry. Since I wanted to get the colour correct for the picture (and was running out of time), I roasted it for a longer time. The color develops as the pork rests, the colour usually darkens by next day or so. Also try to cover and roast it, to retain the moisture.
