Achari Pork with Cabbage and Mangoes

I needed to whip up a quick meal yesterday and since we had been on vacation, there wasn’t much to work on. Found a bit of pork undercut in the freezer, a small cabbage, 2 tomatoes, some ginger paste, a small bowl of sliced onions and away we went. We’ll need:

  • 300gms Pork undercut, sliced into medallions [about 5mm thick]
  • 1.5 tsp ginger paste
  • 1 small onion, finely chopped
  • 1 small cabbage, cut into thin slices
  • 2 medium size tomatoes, finely chopped
  • Garlic salt [or add 1/2 tsp garlic paste if you don’t have garlic salt]
  • Chilli powder
  • 3 tbsp mango pickle [use the light golden variety that has soft slices of mango]
  • Oil

Method:

  1. Heat the oil.
  2. Add the pork. Make sure it is dry. Stir fry on high heat for 2 – 3 minutes.
  3. Add the onions, ginger paste, tomatoes and cabbage and fry for a further 2 minutes
  4. Add 300ml water. Add the salt and chilli powder. Mix.
  5. Bring to a boil.
  6. Add the pickle
  7. Simmer for 10 minutes.

Serve with bread or kulchas in bowls. If you need to eat this with rice, thicken the mixture with a little cornflour [add 1 tbsp cornflour to 3 tbsp cold water. mix. add to gravy while stirring. simmer for 2 – 3 minutes.].

Note: Regulate cooking time based on the quality of the meat and the thickness of the slices. Substitute with chicken or mutton if you wish. Adjust cooking time accordingly.

– Sid

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.