👨‍🍳 作り方

1. 1

   In a bowl, toss the pork cubes with turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Let it marinate for at least 15 minutes.

   💡 プロのコツ: Marinating helps the spices penetrate the pork, enhancing the flavor.
2. 2

   Heat vegetable oil in a heavy-bottomed pan or pot over medium heat. Add fenugreek seeds and mustard seeds. Once they splutter, add the Sichuan peppercorns.

   💡 プロのコツ: Be careful not to burn the spices, as this can make them bitter.
3. 3

   Add the finely chopped ginger and garlic. Sauté until fragrant, about 1-2 minutes.

   💡 プロのコツ: Sautéing ginger and garlic before adding other ingredients builds a strong flavor base.
4. 4

   Add the marinated pork to the pan. Sear the pork on all sides until lightly browned.

   💡 プロのコツ: Browning the pork adds depth of flavor and texture.
5. 5

   Add the green chilies and cook for another minute. Pour in the water and bring to a simmer.

   💡 プロのコツ: Adding water helps to tenderize the pork.
6. 6

   Cover the pan and let the pork cook on low heat for about 30-40 minutes, or until the pork is tender and most of the liquid has evaporated. Stir occasionally.

   💡 プロのコツ: Low and slow cooking ensures the pork becomes tender without drying out.
7. 7

   Once the pork is tender, stir in the garam masala and vinegar. Cook for another 5 minutes, stirring well, until the sauce thickens slightly and coats the pork.

   💡 プロのコツ: Vinegar adds the characteristic tang to the achar and helps preserve it.
8. 8

   Taste and adjust salt if needed. Let the achar cool completely before serving. It can be stored in an airtight container in the refrigerator for up to a week.

   💡 プロのコツ: Achar flavors often deepen and improve after a day or two.