Asian Style Wethani
|Onions||2 Medium, chopped|
|Garlic||3 Clove (15 gm), crushed|
|Green ginger||1 1⁄2 Inch, peeled and chopped (1 Piece, Fresh)|
|Chili powder||1 Teaspoon|
|Sesame oil||1⁄4 Cup (4 tbs)|
|Lean pork||2 Pound, cubed|
|Boiling water||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Mango pickle||2 Tablespoon|
|Mango||1 , pitted and sliced (For Garnish)|
|Chopped coriander leaves||2 Tablespoon (For Garnish)|
Put the onions, garlic and ginger into a blender and blend to a smooth puree.
Stir the chilli powder and turmeric into the spice mixture.
Heat the oil in a large saucepan.When it is hot, add the spice mixture and stir-fry over low heat for 5 minutes.
Add the pork cubes and continue to fry until they are evenly browned.
Reduce the heat to low and cover the pan.
Simmer the pork for 30 minutes.
Meanwhile, put the tamarind into a bowl and pour over the boiling water.
Set aside until it is cool.
Put the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible.
Stir the tamarind liquid, lemon juice and mango pickle into the saucepan, re-cover and continue to simmer the mixture for a further 1 hour, or until the pork is cooked through and tender.
Transfer the mixture to a warmed serving dish and garnish with the mango slices and coriander leaves before serving.
Serving size: Complete recipe
Calories 2209 Calories from Fat 1028
% Daily Value*
Total Fat 115 g177.3%
Saturated Fat 26.1 g130.4%
Trans Fat 0 g
Cholesterol 616.9 mg205.6%
Sodium 596.9 mg24.9%
Total Carbohydrates 98 g32.8%
Dietary Fiber 15.9 g63.7%
Sugars 57 g
Protein 195 g390.3%
Vitamin A 102.2% Vitamin C 197.9%
Calcium 25.5% Iron 80.3%
*Based on a 2000 Calorie diet