Recipe courtesy B.A.Devaiah
- Dice pork (with fat and skin) slightly smaller than for curry.
- Boil with chilly powder, salt, turmeric powder and ginger garlic paste.
- Drain the water completely.
- Deep fry.
- Just before serving sprinkle with a sauce made from lime juice, crushed parangi malu (kanthari or bird’s eye chilli) and salt.