meat

Pork with fat and bones

kg mass only; no spoon/count conversion.

Nothing truly replaces bone marrow richness; pork rib is closest.

• 
  Pork with fat

  Use 80% of the weight; boneless, so add 100–150 ml stock and cook 10 minutes less. Less bone flavour.

• 
  Pork rib

  Use the same weight; bone-in and fatty, closest texture. Cook 10–15 minutes longer and skim fat.

• 
  Lamb rib with fat

  Use the same weight; stronger flavour and more fat. Cook 15 minutes longer and skim.

• 
  Raw jackfruit

  Use 70–80% of the weight because bone is not edible; add 150 ml stock and simmer 20–25 minutes. Add 2 tbsp oil for richness.

• 
  Potato

  Use 70–80% of the weight; peel, parboil 10 minutes and add with the spices. It will not give bone richness, so use stock.

• 
  Paneer

  Use 70–80% of the weight; cube and add in the last 5 minutes. The gravy will be lighter and less fatty.

Wak Me-A-Mesang Pura

Pork with Fermented Bamboo Shoots