Can someone tell me how to make pork aachar?

HOW????????????????????????????????????????????????????????????????

very simple

1 boil pork
2 then grind it
3 put some timur, besar, crushed garlic and tomato and cook it
4 if needed add lime juice

i forgot salt.

then enjoy , let me know how it is. ( i have never made one before)

Preetiji,
Good advice! I might bring new dimension to Nepali cooking. I always thought that achar is made of vegetables (dehydrated, fermented and fresh) and some grains etc. Maasuko achar is certainly new to me although Sandheko sukuti is quite popular in Kathmandu eateries these days. May be Bungurko Achar is along this line.

Preetiji,
Good advice! It might bring new dimension to Nepali cooking. I always thought that achar is made of vegetables (dehydrated, fermented and fresh) and some grains etc. Maasuko achar is certainly new to me although Sandheko sukuti is quite popular in Kathmandu eateries these days. May be Bungurko Achar is along this line.

sorry, I meant it might bring new dimension to nepali cooking.

Real Bandel Ko Achar pickled for Shree Teen Maharajah Bir Shamsher Jung Bahadur Rana by real Newari TATA AAMA the best and told to me by her family.

Well, as you know Bandel or the Wild Boar of Gangetic Plains are being hunted to almost extinction. In substitute, one can get genetically modified and fattened "Rakches Sungur" that I would not even touch with a twelve foot pole. The best is to try baby suckling pig from the bangur clan.

The receipe.

Fry 1.5 to 2 kilos of diced pork in these sequence (but await till I describe you below):

5 to 6 diced onions, 8 to 10 cloves of garlic, 100 grams of ginger, 1 tea spoon of chilli or more to your liking, 1 tea spoon of clove and likewise 1 tea spoons of cardommon, cinammon and nut meg each. Add also one tea spoon each of cummin and rayo. If it is not tasty and well balanced then increase the spices till to like it with a zang in your upper palate.

Fry all of them in oil till aroma permeates beautifully in your nostril and may be next door neighbours come to investigate about the baouquet for your next banquet.

Mix all these just fried spices and mix the meat to maranate. Add two tea spoons of tumeric with 1 kilo of yogurt. Let it marinate for 24 hours and then fry it in quarter litre of mustard top quality oil. Fry the meat till it is cooked and tender, but not too cookedso that the meat starts to fall off.

After this the next sequance is to put the meat in bottles and fill it with mustard oil and seal it air tight.

Then, leave the bottles in the outside so that the sun wil pickle them further.

The Maha Swaad Achar will be raedy within 9 to 10 days in Kathmandu's winter sun or earlier in summer.

However, keep turning the contents and add oil if required. The trick is that it can be left out for even a whole year. It is up to you really.

Jyunaar Tayar Huncha.

I am raelly ashamed about the owner of Sagarmatha Restaurant in Adelaide does not know the real cuisine of Nepal. yet he boasts the gobble gut contraption the best in the world. The only meat that he has is Boka ko Masu fit for a Pyuthane Hataru best expressed in Real Khas Kura. Then again he has Poleko Kukhura Ko Pakheta so un appetising to describe even in Nepali. At least some romatic Nepali Bhanche kanchaas in UK describe them as Nepal Ganje Luiche Curry that brings a wee bit of saliva in the mouth. he describes the menu as Karabare bata, majiko macha, cheuko bhancha and so on and so forth....

That reminds me about the language of Jumla and the food being so austere. Once in Khalanga I was asked the name of the shaving brush and I could not describe it in Nepali or sanskrit. I told the curious Takuri babu in English name. he said "no here we call it dari guche kucch."

What can I say for he being mad or I amking him mad by not understanding Prithivi Narayan Shah era Khus Kuro....

are you thinking of darjeeling style pork ko khutta ko achar?

Darje style porkey feet aachar wow wow vvvvv dirty and thanks no thanks for me any how. What do you think? Then again, Chinese steam porky feet in stomach with Hoisin sauce yum yim for my tum tum and vvvvvvv ely good with flied lice. What do you think?

btw thanx deepak ji. masu ko achar does not have to be fermented. you could cook and eat it instantly. i love meat ko achar that my mum makes. yummy...

also abe , did you try my recipe????? i am wating for your response.

Preetiji,

Your recipe seems to fall under the genre of Bafai ko Bungur. One could hardly define it as aachar. Aachar comes under the term condiment in support of the main dish. I agree to disagree with you in the topic. It seems you have observed your mother make a dish and you describe it as you saw without any portions being formulated, experimented, tasted for trial and then the verdict for the senses.

I commend you for your oral history for the anthropology of Nepalese Gastronmy. However, please refrain from commentry in this serious matter unless you have done the proper home work. Next time ask your MUMMY for the pukka recipe and share it out to the world.

tara para whoever your are. you seem to be the lords of cook. cheers to your recipe. looks like you are the one who did not do your home work.( if you understand english t i said i have never made it before. )

Try to appreciate creativity. We don't always have to do what our generations did long time ago .lol ta

Who would like to eat any thing that you do not try and fry? La taa you could give a poison ivy while trying to tame your Baralieko Poiko Talim. No. Ke ta?

I know food coz I have also a post graduate degree in Cordeon Bleu Global Gastronomy.

That's why I know sooooooooooooooooooooooooo Much. Ke ta?

You rock Ashish. Sweetie Pie.

what did 'our generation' do long time ago?