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Main Course

Pork Aachi

Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.

Ingredientsfor 2 servings

500 g Pork
4 tbsp Coconut oil
1 nos Onion thinly sliced, medium
3 nos Green chillies
2 tsp Vinegar
1/2 Pod Ginger
Or
1 tsp Ginger paste
3 nos Garlic pods
Or
1 tsp Garlic paste
1 nos Beef stock cubes any substitute would suffice
3 tbsp Ready to mix potato mash powder or flake
4 tsp Meat masala powder

Preparation

Step 1
Heat 2 tsp of coconut oil in a pan or a kadai.
Step 2
Add pork pieces and 2 tsp of meat masala powder and fry for a minute.
Step 3
Add a spoon of vinegar and fry further for a minute.
Step 4
Add a cup of water and cook, till the meat is 1/2 done.
Step 5
Heat 2 tbsp of oil in a pan or a kadai.
Step 6
Add onion and the chopped chillies and cook on a medium flame for about 4 minutes.
Step 7
Add ginger and garlic and fry for about 3 more mins.
Step 8
Add 2 tsp of meat masala powder and mix it with the rest, till the flavour is released.
Step 9
Keep stirring the mix on a medium flame, till the onions are translucent.
Step 10
Add the beef stock cube and 1/4 glass of water and keep on low heat for around 4 minutes.
Step 11
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.
Step 12
Add the 1/2 cooked meat and Stir everything together thoroughly.
Step 13
Keep on medium heat, till the meat is cooked thoroughly.
Step 14
Add 1/4 cup of water and the potato flakes/powder and Stir everything together thoroughly.
Step 15
You can vary the amount of the water/potato mix to desired thickness of the dish.
Step 16
Take it off the heat. and hold for 3 - 5 minutes, before serving.
Step 17
Tips:- :- Keep adding water as neccessary to prevent the mix from sticking to the bottom of the pan. :- The longer the onions are sauteed in oil in medium flame, the softer they become and the tastier it is. :- If you can`t get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them. But this may not have the same effect, if not done to perfection. Alternately Mash potato :- If you are using beef stock, there is no need to add more salt. Otherwise add salt to your taste. Beef stock may contain Mono Sodium Glutamate and hence would not be suitable for everyone. Recomended: Beef Stock :- The chillies used in the above preperation are mild green chillies about the length of around 5 inches. :- The onions used are the size of a tennis ball. :- You can also microwave the pork on full power (850W) for about 15 minutes, stirring at regular intervals of 5 minutes, instead of cooking it as given in step 1. :- If it is hard to get meat masala try Meat Masala.

Tip

Thin strips cook faster and develop more crispy surface area than thick cubes. Cut against the grain for tenderness.

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Preparation

Step 1

Heat 2 tsp of coconut oil in a pan or a kadai.

Step 2

Add pork pieces and 2 tsp of meat masala powder and fry for a minute.

Step 3

Add a spoon of vinegar and fry further for a minute.

Step 4

Add a cup of water and cook, till the meat is 1/2 done.

Step 5

Heat 2 tbsp of oil in a pan or a kadai.

Step 6

Add onion and the chopped chillies and cook on a medium flame for about 4 minutes.

Step 7

Add ginger and garlic and fry for about 3 more mins.

Step 8

Add 2 tsp of meat masala powder and mix it with the rest, till the flavour is released.

Step 9

Keep stirring the mix on a medium flame, till the onions are translucent.

Step 10

Add the beef stock cube and 1/4 glass of water and keep on low heat for around 4 minutes.

Step 11

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.

Step 12

Add the 1/2 cooked meat and Stir everything together thoroughly.

Step 13

Keep on medium heat, till the meat is cooked thoroughly.

Step 14

Add 1/4 cup of water and the potato flakes/powder and Stir everything together thoroughly.

Step 15

You can vary the amount of the water/potato mix to desired thickness of the dish.

Step 16

Take it off the heat. and hold for 3 - 5 minutes, before serving.

Step 17

Tips:- :- Keep adding water as neccessary to prevent the mix from sticking to the bottom of the pan. :- The longer the onions are sauteed in oil in medium flame, the softer they become and the tastier it is. :- If you can`t get the mashed potato mix, thoroughly boil potatoes in water and use a spoon or a ladle to mash them. But this may not have the same effect, if not done to perfection. Alternately Mash potato :- If you are using beef stock, there is no need to add more salt. Otherwise add salt to your taste. Beef stock may contain Mono Sodium Glutamate and hence would not be suitable for everyone. Recomended: Beef Stock :- The chillies used in the above preperation are mild green chillies about the length of around 5 inches. :- The onions used are the size of a tennis ball. :- You can also microwave the pork on full power (850W) for about 15 minutes, stirring at regular intervals of 5 minutes, instead of cooking it as given in step 1. :- If it is hard to get meat masala try Meat Masala.