Asian Style Wethani Recipe


MethodMain Ingredient


 Onions2 Medium, chopped
 Garlic3 Clove (15 gm), crushed
 Green ginger1 1⁄2 Inch, peeled and chopped (1 Piece, Fresh)
 Chili powder1 Teaspoon
 Turmeric1 Teaspoon
 Sesame oil1⁄4 Cup (4 tbs)
 Lean pork2 Pound, cubed
 Tamarind1 Tablespoon
 Boiling water1⁄4 Cup (4 tbs)
 Lemon juice1 Tablespoon
 Mango pickle2 Tablespoon
 Mango1 , pitted and sliced (For Garnish)
 Chopped coriander leaves2 Tablespoon (For Garnish)

Nutrition Facts

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 mg

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


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.