PORK MEAT PICKLE (MASU Ko ACHAR) Recipe | Spicy & Delicious PORK Achaar | How to make

Cooking Tips:
* Cook it until almost all the moisture from the meat is gone.
* Eat the meat on the next day or after few hrs. it will taste ever better.
* You can let the meat mixture marinate for few hrs for best results.
* Don't leave the meat unattended or else the meat will burn and it won't taste good.
* You can also adjust lemon juice and chili flakes as per your liking.
*Don't over cook the dry spices or it will taste bitter... just stir it for few seconds.

P.S: I deep fried my onions and pork meat on an iron stove so if you cooking on a fire stove then be extra careful while frying and adjust the heat if the oil is too hot.

Pork ko Achaar tastes delicious and goes well with dal and bhat. You can also serve this tasty snack with nepali raski or any alcohol. You can make it more or less spicy as per your taste. And this is a great side dish to have in your fridge since it lasts for 2-3 weeks. Do give it a try and let me know if you enjoyed this recipe or not. I can promise that it won't last for a very long time...

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