meat

Pork with fat

kg mass only; no spoon/count conversion.

Nothing truly replaces pork fat's richness; pork with fat and bones is closest.

• 
  Pork with fat and bones

  Use the same weight; bone-in gives more flavour and needs 10–15 minutes longer. Remove bones before serving.

• 
  Chicken thigh

  Use the same weight, cut into chunks. Leaner and milder; add 1 tbsp oil and cook 10 minutes less.

• 
  Lamb shoulder

  Use the same weight, cut into chunks. Stronger flavour and needs 15–20 minutes longer; skim fat.

• 
  Raw jackfruit

  Use 1.25 times the pork weight; cut into chunks and simmer 20–25 minutes until tender. Add 2 tbsp oil for richness.

• 
  Paneer

  Use the same weight; cube and add in the last 5 minutes. It will not melt and the dish will be less juicy.

• 
  Mushroom

  Use the same weight; halve and cook 8–10 minutes. It releases water, so reduce added liquid.

Boksa Pok

Pork with Mustard Leaves