Pork Aachi
A pork recipe loosely based on kerala cooking.
Source and licence
"Pork Aachi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pork_Aachi, revision 4513654), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pork_Aachi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4513654
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 tablespoons coconut oil
- 500 grams pork, diced
- 4 teaspoons meat masala powder
- ½ of a medium sized onion, finely sliced
- 3 green chile peppers
- 1 tablespoon vinegar
- 1 teaspoon minced ginger (or ginger paste)
- 1 teaspoon minced garlic (or garlic paste)
- 1 pork stock cube
- 3 tablespoons ready-to-mix potato mash
Method
- 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.