- Heat 2 tbsp oil in a pressure cooker and splutter mustard seeds.
- Add coconut pieces / thengakothu and stir fry until coconut pieces are light brown.
- Add sliced onion, pearl onion, ginger, garlic and curry leaves; stir fry until onions become golden brown,
- Reduce flame and add erachi podi / meat masala and sauté making sure not to burn the powder.
- Add cleaned pork pieces and continue stirring until masala coat pork pieces. Add ¼ cup of hot water and pressure cook the pork for 3-4 whistles on low flame or until the meat is cooked well.
- Once the steam vents out open the lid and check if the pork is cooked well.
- Now on medium heat, cook the meat pieces until the oozed out water is completely dry, stirring in between. Turn off the flame.
- At this point you can cool the pork and store it in the fridge and stir fry it when required. You can store this up to 1 week.
- For stir frying, heat remaining oil in a non-stick pan add cooked pork pieces and stir fry well until pork is browned. If needed drizzle oil while stir frying.
- Some like really dry fried meat, so stir fry according to personal taste. We personally don’t like the meat too dry.
- Since we prefer moist meat I sometimes add one sliced onion in the oil, stir fry for a minute and add a small tomato and then add meat and stir fry. This moist pork fry goes very well with chapathi, palappam, vellayappam and dry version goes well with rice and bread.
Did You Enjoy this Recipe?
Enter your email ID below to get
more such recipes in your inbox