Pork Aachi
| Cuisine of India
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
Instructions
- 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.