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<p>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. <strong>Pork Stir Fry (Olathiyathu)</strong> is made similar to <a href="http://recipes.malayali.me/non-veg/kerala-beef-fry-erachi-ulathiyathu"><strong>Beef Fry (Olathiyathu)</strong></a> except that more <strong>Vinegar </strong>and <strong>Black Pepper Powder</strong> is used for Pork.</p>
<p>
</p><div id="attachment_5366" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5366 " title="IMG_5837" src="http://recipes.malayali.me/wp-content/uploads/2010/12/IMG_5837.jpg" alt="Pork Ularthiyathu" width="474" height="396" /><p class="wp-caption-text">Pork Ularthiyathu/Olathiyathu</p></div>
<p>I mostly use <strong>Lean Cut Pork</strong> but you can prepare this dish with any fatty cut of Pork.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Any Lean Cut Pork – 2.2 lbs or 1 kg approx (You can also use Pork which has fat)</li>
<li>Thinly Sliced Onions – 1 medium (Alternatively, you can use 1 cup of Shallots)</li>
<li>Slit Green Chillies – 4 (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A sprig</li>
<li>Coriander Powder – 2 tsp</li>
<li>Meat Masala Powder – 1 tbsp</li>
<li><strong><a href="../featured-recipes/home-made-garam-masala-powder">Home Made Garam Masala</a></strong> Powder – 1 tsp</li>
<li>Black Pepper Powder – 1 tsp + 1/2 tsp</li>
<li>Salt – to taste</li>
<li>Oil – 3 tbsp or as required for stir frying</li>
</ol><p><em><strong><span>For Marinating the Pork<br /></span></strong></em></p>
<ol><li>Diced Shallots (Kunjulli) – 8 to 10</li>
<li>Minced Garlic – 5 or 6 cloves</li>
<li>Minced Ginger – 2 tbsp</li>
<li>Coconut Slices (Thenga Kothu) – 1/2 Cup [optional]</li>
<li><strong><a href="../featured-recipes/home-made-garam-masala-powder">Home Made Garam Masala</a></strong> Powder – 2 to 3 tsp</li>
<li>Fennel Seeds Powder – 1/2 tsp</li>
<li>Meat Masala Powder – 2 tbsp (I use Eastern Meat Masala Powder)</li>
<li>Red Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Turmeric Powder – 1 tsp</li>
<li>Pepper Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A sprig</li>
<li>Vinegar – 2 to 3 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Wash the pork thoroughly and drain all water. Dice it into bite sized pieces.</li>
<li>Marinate the pork with all the above ingredients and keep it aside for 30 minutes.</li>
<li>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.</li>
<li>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.]</li>
<li>Heat* 3 tbsp oil in a big non stick pan or wok and splutter mustard seeds.</li>
<li>Saute onions/shallots, green chillies and curry leaves until the onions become translucent.</li>
<li>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.</li>
<li>Transfer the cooked meat along with any remaining gravy to the above pan.</li>
<li>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.</li>
<li>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.</li>
</ol><p><span><strong>Note</strong></span></p>
<ul><li>If you are using Pork which has Fat, then you need to use very little oil for stir frying.</li>
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<p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/non-veg/spicy-beefpork-fry-irachi-varuthathu" rel="bookmark" title="Permanent Link: Spicy Beef/Pork Fry (Irachi Varuthathu)">Spicy Beef/Pork Fry (Irachi Varuthathu)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/fish-stir-fry-meen-ularthiyathu" rel="bookmark" title="Permanent Link: Fish Stir Fry (Meen Ularthiyathu)">Fish Stir Fry (Meen Ularthiyathu)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/sausage-crumble-stir-fry" rel="bookmark" title="Permanent Link: Sausage Crumble Stir Fry (Sausage Ulathiyathu)">Sausage Crumble Stir Fry (Sausage Ulathiyathu)</a></li>
<li><a href="http://recipes.malayali.me/non-veg/spicy-pork-curry" rel="bookmark" title="Permanent Link: Spicy Pork Curry">Spicy Pork Curry</a></li>
<li><a href="http://recipes.malayali.me/non-veg/kozhi-varattiyathu-chicken-stir-fry" rel="bookmark" title="Permanent Link: Kozhi Varattiyathu – Chicken Stir Fry">Kozhi Varattiyathu – Chicken Stir Fry</a></li>
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<p>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. <strong>Pork Stir Fry (Olathiyathu)</strong> is made similar to <a href="http://recipes.malayali.me/non-veg/kerala-beef-fry-erachi-ulathiyathu"><strong>Beef Fry (Olathiyathu)</strong></a> except that more <strong>Vinegar </strong>and <strong>Black Pepper Powder</strong> is used for Pork.</p>
<p>
</p><div id="attachment_5366" class="wp-caption aligncenter" readability="1"><img class="size-full wp-image-5366 " title="IMG_5837" src="http://recipes.malayali.me/wp-content/uploads/2010/12/IMG_5837.jpg" alt="Pork Ularthiyathu" width="474" height="396" /><p class="wp-caption-text">Pork Ularthiyathu/Olathiyathu</p></div>
<p>I mostly use <strong>Lean Cut Pork</strong> but you can prepare this dish with any fatty cut of Pork.</p>
<p><span><strong>Ingredients</strong></span></p>
<ol><li>Any Lean Cut Pork – 2.2 lbs or 1 kg approx (You can also use Pork which has fat)</li>
<li>Thinly Sliced Onions – 1 medium (Alternatively, you can use 1 cup of Shallots)</li>
<li>Slit Green Chillies – 4 (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A sprig</li>
<li>Coriander Powder – 2 tsp</li>
<li>Meat Masala Powder – 1 tbsp</li>
<li><strong><a href="../featured-recipes/home-made-garam-masala-powder">Home Made Garam Masala</a></strong> Powder – 1 tsp</li>
<li>Black Pepper Powder – 1 tsp + 1/2 tsp</li>
<li>Salt – to taste</li>
<li>Oil – 3 tbsp or as required for stir frying</li>
</ol><p><em><strong><span>For Marinating the Pork<br /></span></strong></em></p>
<ol><li>Diced Shallots (Kunjulli) – 8 to 10</li>
<li>Minced Garlic – 5 or 6 cloves</li>
<li>Minced Ginger – 2 tbsp</li>
<li>Coconut Slices (Thenga Kothu) – 1/2 Cup [optional]</li>
<li><strong><a href="../featured-recipes/home-made-garam-masala-powder">Home Made Garam Masala</a></strong> Powder – 2 to 3 tsp</li>
<li>Fennel Seeds Powder – 1/2 tsp</li>
<li>Meat Masala Powder – 2 tbsp (I use Eastern Meat Masala Powder)</li>
<li>Red Chilly Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Coriander Powder – 1 tbsp</li>
<li>Turmeric Powder – 1 tsp</li>
<li>Pepper Powder – 1 tbsp (Alter according to your Spice Tolerance)</li>
<li>Curry Leaves – A sprig</li>
<li>Vinegar – 2 to 3 tbsp</li>
<li>Salt – to taste</li>
</ol><p><span><strong>Preparation Method</strong></span></p>
<ol><li>Wash the pork thoroughly and drain all water. Dice it into bite sized pieces.</li>
<li>Marinate the pork with all the above ingredients and keep it aside for 30 minutes.</li>
<li>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.</li>
<li>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.]</li>
<li>Heat* 3 tbsp oil in a big non stick pan or wok and splutter mustard seeds.</li>
<li>Saute onions/shallots, green chillies and curry leaves until the onions become translucent.</li>
<li>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.</li>
<li>Transfer the cooked meat along with any remaining gravy to the above pan.</li>
<li>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.</li>
<li>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.</li>
</ol><p><span><strong>Note</strong></span></p>
<ul><li>If you are using Pork which has Fat, then you need to use very little oil for stir frying.</li>
</ul><!-- AddThis Button BEGIN -->
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<p><b>Related posts:</b></p><ol><li><a href="http://recipes.malayali.me/non-veg/spicy-beefpork-fry-irachi-varuthathu" rel="bookmark" title="Permanent Link: Spicy Beef/Pork Fry (Irachi Varuthathu)">Spicy Beef/Pork Fry (Irachi Varuthathu)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/fish-stir-fry-meen-ularthiyathu" rel="bookmark" title="Permanent Link: Fish Stir Fry (Meen Ularthiyathu)">Fish Stir Fry (Meen Ularthiyathu)</a></li>
<li><a href="http://recipes.malayali.me/menu/easy-recipes/sausage-crumble-stir-fry" rel="bookmark" title="Permanent Link: Sausage Crumble Stir Fry (Sausage Ulathiyathu)">Sausage Crumble Stir Fry (Sausage Ulathiyathu)</a></li>
<li><a href="http://recipes.malayali.me/non-veg/spicy-pork-curry" rel="bookmark" title="Permanent Link: Spicy Pork Curry">Spicy Pork Curry</a></li>
<li><a href="http://recipes.malayali.me/non-veg/kozhi-varattiyathu-chicken-stir-fry" rel="bookmark" title="Permanent Link: Kozhi Varattiyathu – Chicken Stir Fry">Kozhi Varattiyathu – Chicken Stir Fry</a></li>
</ol></div></div><br><br><center><a href="http://www.wizardrss.com"><b>Powered by WizardRSS</b></a> | <a href="http://www.membermotion.com"><b>Best Membership Site Software</b></a></center>