Pork Aachi
Pork Aachi is a thick, spiced pork dish loosely based on Kerala cooking, and it comes together in about 40 minutes. The pork is browned and part-cooked first, then finished in a slowly softened base of onion, green chile, ginger and garlic. A few spoonfuls of potato mash melt into the sauce and thicken it without flour. Serve it with rice or bread for two.
Instructions
Brown the diced pork in half of the coconut oil, then stir in half of the meat masala powder and fry for a minute. Pour in the vinegar and fry for another minute.
Add 1 cup of water and cook until the pork is about half done. Set the pan aside while you build the base.
In a wok or similar vessel over medium heat, sauté the sliced onion and chopped green chiles in the remaining coconut oil. After about 4 minutes, add the ginger and garlic and keep stir frying for about 3 more minutes.
Mix in the rest of the meat masala powder and cook until the onions turn translucent. The longer they cook gently in the oil, the softer and sweeter they get.
Crumble in the stock cube, add ¼ glass of water and keep the heat low for around 4 minutes. Add a splash more water whenever the paste starts to catch on the bottom.
Return the half-cooked pork to the wok and stir well. Cook over medium heat until the meat is cooked through.
Stir in ¼ cup of water and the potato mash. Use a little more or less water and potato to reach the thickness you like.
Take the pan off the heat and let it stand for 3 to 5 minutes before serving.
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