Pork Ularthiyathu

Instructions

1. Marinate the pork
   In a bowl, combine the pork with half of the ginger-garlic paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, salt, and vinegar. Mix well and let it marinate for at least 30 minutes.
2. Pressure cook the pork
   Transfer the marinated pork to a pressure cooker, add 1/4 cup water, and cook for 3-4 whistles or until the meat is tender but not falling apart. Set aside with its juices.
3. Prepare the base
   Heat coconut oil in a heavy-bottomed pan or wok. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds until fragrant.
4. Sauté the aromatics
   Add sliced onions and sauté until they turn golden brown. Add the remaining ginger-garlic paste and green chilies. Sauté for 2-3 minutes until the raw smell disappears.
5. Add the spices
   Add coriander powder, remaining red chili powder, and black pepper powder. Sauté for 1-2 minutes on medium heat until the spices are fragrant, being careful not to burn them.
6. Roast the pork
   Add the cooked pork along with its juices to the pan. Mix well to coat the pork with the spices. Cook on medium-high heat, stirring occasionally, until the liquid has evaporated and the pork starts to brown and crisp up, about 20-25 minutes.
7. Add the coconut
   When the pork is almost done, add the freshly grated coconut and mix well. Continue to roast for another 5-7 minutes until the coconut is lightly toasted and the pork pieces are well browned and crispy on the outside.
8. Finish the dish
   Adjust salt to taste. Garnish with fresh curry leaves and serve hot with steamed rice or Kerala parotta. The dish should be dry with the pork coated in a thick spice mixture.