Pork Stir-Fried in Himalayan Spices
- 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
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.