MARINATED PORK KOLACHI ( KARACHI) 250 GRAMS
MARINATED KOLACHI Pork Curry 250g MIX Boneless With Skin – ( Ready to Cook)
MARINATED PORK KOLACHI ( KARACHI) – THE LOST RECIPE OF KOLACHI, THE ANCIENT NAME OF KARACHI, NOW IN PAKISTHAN.
Enjoy the MARINATED PORK KOLACHI ( KARACHI, Pakisthan) on porkwala.com. It’s a very special recipe which is influenced by the spices from kolachi the ancient name of now Karachi , Pakisthan and the native ingredients like the khas khas, dry fruits, the red chillies, ggp paste which gives it the spicy flavour.
The Recipe: for Kolachi Pork Curry , we use Fresh farm pork boneless with skin, marinated in butter, oil, red chilli powder, cinnamon, cloves, pepper corns, dry coconut powder, green elaichi, bayleaf, paste of fried onions, garlic & ginger paste, grounded cumin seeds, coriander seeds all fried and roasted, turmeric powder, paste of khas khas & some meat masala.
The fantastic aroma is because of the special paste of coconut and khas khas when tossed in oil. To maintain the natural flavours and traditions, we Promise you of No preservatives, No msg ( Ajinomoto or tasting salt) , no artificial colours ( they are carcinogenic please avoid) , no synthetic flavours, just natural meat and masalas.
How to cook:
For a good recipe other than good meat and ingredients, you also need some patience. U can’t get the best flavours in express mode. Food is life , food is divine, lets respect it. Meat cooks well on low or medium flame only.
On low flame, first fry the dry fruits combo of almonds, cashews and raisins and let them cool, now put a small pressure cooker, add 1 small spoon oil and a pinch of zeera, just to give your touch, now add the marinated meat pack and fry for 10 minutes, stir in between. This helps in the removal of raw ingredients. Let it simmer with lid on till the juices starts drying, now add 100 ml of water, mix well and put the lid. Let it cook for 7-8 whistles.
Let it cool on its own. Press 1 piece with your finger or a spoon, check for salt and masala. If all ok, garnish with fresh coriander leaves and the do topping with fried dry fruits.
Enjoy with Rice or Rotis.
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