Ingredients:
3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
1 teaspoon cumin seeds
10 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies, chopped
1 teaspoon turmeric
1/4 teaspoon asafetida
5 dried red chilies
4 tablespoons oil for stir-frying
Salt and Pepper
Cooking Instructions:
Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.
In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.
3 lbs. piece of pork with fatty skin attached (wild boar meat can also be used)
1 teaspoon cumin seeds
10 garlic gloves, halved
1 in. ginger, julienned
5 fresh red chilies, chopped
1 teaspoon turmeric
1/4 teaspoon asafetida
5 dried red chilies
4 tablespoons oil for stir-frying
Salt and Pepper
Cooking Instructions:
Wash piece of pork thoroughly. In a boiling salted water, cook the meat for at 15-20 minutes. Remove from the boiling water to drain; allow cooling. Cut into 1/2-in. cubes with the skin attached.
In a non-stick pan heat four tablespoons of oil. Add cumin seeds and dried red chilies and fry till dark. Add garlic, ginger, chilies, turmeric and asafetida; fry for another 30 sec. Transfer meat cubes to frying pan, add salt and pepper; stir. Cook until meat pieces have turned brown and skin has become crispy. Adjust seasoning with salt and pepper. Drain excess oil, if necessary. Serve with achar.
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