Pork Aachi
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | coconut oil | 4 tbsp | 500 kcal0g protein · 1g carbs · 60g fat · 0g fibre | Buy |
| 2 | pork | 500 g | 970 kcal132g protein · 0g carbs · 44g fat | Buy |
| 3 | meat masala powder | 4 tsp | — | Buy |
| 4 | a medium sized onion | 0 g | — | Buy |
| 5 | green chile peppers | 0 g | — | Buy |
| 6 | vinegar | 1 tbsp | 3 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | minced ginger | 1 tsp | 4 kcal0g protein · 1g carbs · 0g fat | Buy |
| 8 | minced garlic | 1 tsp | 7 kcal0g protein · 2g carbs · 0g fat | Buy |
| 9 | pork stock cube | 0 g | — | Buy |
| 10 | ready-to-mix potato mash | 3 tbsp | — | Buy |
Directions
Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.
Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.
Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.
Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.
Mix in the remaining meat masala powder, and cook until the onions are translucent.
Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.
Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.
Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.
Remove from fire and hold for 3–5 minutes before serving.
Related recipes
Baingan Bartha (South Indian Eggplant with Chili) II
Bonda (South Indian Vegetable Fritter)
Chicken Biryani
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