meat

Pig skin with fat

kg mass only; no spoon/count conversion.

Nothing truly replaces the gelatinous skin and fat of pork; pork with fat is the closest non-vegetarian option.

• 
  Pork with fat

  Use the same weight; it gives fat and body but less gelatinous texture. Simmer a little longer until tender.

• 
  Pork with fat and bones

  Use the same weight; bones add body, but remove them before serving and allow 15–20 minutes extra cooking.

• 
  Pork rib

  Use the same weight; it is meatier and less skin-like, so cook 20–30 minutes longer until the fat softens.

• 
  Mushroom

  Use the same weight, halved or quartered; brown first, then simmer 10–15 minutes less than pork skin. It gives a soft, meaty bite but no gelatinous fat.

• 
  Raw jackfruit

  Use the same weight, parboiled and cut into chunks; simmer 15–20 minutes less. It mimics the soft, fatty texture but not the pork flavour.

• 
  Tofu

  Use about 80% of the weight, pressed and cubed; add 10 minutes before the end so it does not break up. It gives softness but no skin-like chew.

Saanth-Bajrae ka Soweta

Pork Skin with Millet