Pork ularthu is a way of dry-frying the pork curry without gravy. This is a process of cooking it the second time to make it more crispy. Dry-frying it is a way of making the curry taste fresh. This will give the curry a dry texture and sharpens the flavors. You can do this with any meat.
Cuisine: Kerala Course: Side dish Prep Time: 0 min Cook time: 15-20 min Servs: 5-7
Ingredients
2 lb (1 kg) cooked pork 3 tablespoons of oil 1 teaspoon mustard seeds 3-4 shallots, sliced 1 sprig curry leaves, stem removed 1-2 dried red chiles, halved 1 teaspoon pepper powder
Cooking Direction
1. Heat 3 tablespoon oil in a pan
2. Add mustard seeds and allow it to pop.
3. Sauté shallots, red chili, and curry leaves. Add pork and sauté until its dry-fry or until the color turns dark.
4. Add black pepper on top and mix well
Dry-fried pork (pork ularthu) is ready to be served. Serve dry-fried pork as an appetizer, or as a side dish for rice.
