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


  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

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.