PORK PICKLE

-

PORK PICKLE 


 


Here is  another treat for pork lovers! I have posted many pork recipes in my blog and i feel Pork pickle is the most simple and the easiest dish among all pork dishes.  

This spicy, hot, flavourful pickle is the best side dish with boiled rice and vegetable curry. This delicious pickle can be best enjoyed with any of your favourite drinks too. 

The dish is so delicious that I am sure you can't stop eating once you start. 

I love this pickle with boiled rice & mutton polov. 

Here is a simple , easy way to prepare this pork pickle. 

Please note: 

The chillies used can be increased or decreased as per your preference. We prefer less spicy food. 

Use diluted vinegar to clean leftover masala in the grinding jar.( 1/2 cup vinegar with 1 cup boiled & cooled water) 

You can use any oil of your choice. But sesame oil gives unique flavour and taste to this dish. 

RECIPE:

INGREDIENTS FOR MASALA:

  • 15 red long chillies(byadagi)
  • 10 red short guntur chillies 
  • 1/2tsp jeera
  • 1/2tsp pepper
  • 1/4tsp turmeric
  • Pinch of mustard 
  • 1 pod garlic
  • 1"Ginger
  • 1/2 cup diluted vinegar. 

OTHER INGREDIENTS:

  • 1/2kg pork
  • 1/2 tsp turmeric powder
  • 1/2 cup sesame oil
  • 1/4 cup diluted vinegar 
  • 5 chopped garlic flakes
  • 2 chopped green chillies
  • 1/2" chopped ginger 
  • Salt to taste. 

Method:


Wash & cut pork into small pieces. 

Add salt, turmeric powder , mix well & keep aside for 1/2 an hour. 

Grind all the masala ingredients mentioned above to a fine paste. 

Heat 1/2 cup sesame oil in a cooking pan. Add pork. 

Fry well  for 4-5 minutes on a medium flame. 

Add 5 chopped garlic flakes, 2 chopped green chillies, 1/2" chopped ginger. 
Fry for 2 minutes. 

Remove & keep aside. 

In the same oil, add masala paste & fry on a low heat for 4-5 minutes. 

Add masala water & mix well. Add salt to taste & cover. Cook for 5 minutes. 

Add fried pork. Mix well & cover & cook for about 4-5 minutes. 

Delicious pork pickle is ready. 

Cool & store in a clean, dry bottle. 
Stays well for about a month in the refrigerator.  
Enjoy this spicy, flavourful dish with your loved ones. 

Comments

Post a Comment

Popular posts from this blog

Mutton Green Masala

-
Image
Mutton Green Masala This is one of the oldest & most common recipes of Mangalorean cuisine.  This quick & easy curry is a perfect blend of aromatic spices and has a freshness and flavours of herbs like coriander & mint leaves.  This flavourful green curry goes extremely well with sanna, neeru dosa/ panpole, appams and even with roti, chapathi or boiled rice. My family loves it with soft silky neeru dosas/panpole.  The soup of mutton makes this curry so glossy ,  flavourful and aromatic.  This same masala can be used for chicken too.  Please note: Use spices as per your preference.  Cooking time of mutton depends on the quality of meat. Tender meat cooks faster.  Recipe: For 1/2 kg Mutton 2 potatoes, 2 carrots ( optional) Ingredients for Masala: 5 green chillies 1" ginger 6-8 flakes of garlic 1 /2 tsp pepper 1/2 tsp jeera 1/4 tsp coriander seeds 5 cloves 1" cinnamon 1/4 tsp fennel seeds 1 star anise 1 cardamom 1/2 tsp poppy seeds 3 cashewnuts ( optional
Read more

Chicken roce curry

-
Image
Chiken roce curry This is a typical mangalorean Chicken curry loved by most of the Mangaloreans.  'Roce' means 'coconut milk' in konkani. This curry needs coconut milk as a main ingredient. The aroma of roasted spices & the flavour of thick coconut milk, gives special taste & richness to this dish.  This curry goes extremely well with shevyo/ rice noodles, panpole/neeru dosa, sanna, kori rotti, or apams.  Goes well with rice too.  Recipe: For 1kg chicken Ingredients for masala: A: 4-5 red short chillies 2-3red long chillies  1/2 tsp pepper  1/2 tsp jeera 2 tbsp coriander 1/2tsp poppy seeds 2 large sliced onions 5-6 garlic flakes 2 tbsp coconut or 3 medium pieces of coconut. B: Little tamarind Little turmeric METHOD: Dry roast all the ingredients under A one by one .  Grind the roasted ingredients along with ingredients under B to fine paste.  Extract coconut milk of 1/2 coconut & keep thick milk aside.  Heat 2
Read more

Sanna

-
Image
SANNA These are fluffy steamed rice cakes made with rice & dal batter.  Delicious steaming hot sanna with dukra mass (pork bafat) is a delicacy among mangalorean Catholics.  Sannas are prepared mostly during festive occasions & during any celebrations in the house.  These are originally prepared using toddy but now we use yeast for fermentation.  These soft ,spongy sannas are best enjoyed with any fish or meat curries or with sambar & chutney.  They can be  enjoyed for breakfast, lunch , dinner or even for evening tea.  Rice & dal ground, fermented & steamed in steaming vessel  yields these delicious, soft, spongy sannas.  Here is a simple easy recipe for soft delicious sannas. RECIPE: I have used 200 ml cup for measurement. Ingredients: 1 cup dosa rice, 1/4 cup urad daal,  handful of poha soaked for 5 minutes. ( 3/4th cup poha) 1/4 tsp yeast. Salt & sugar to taste Method: Just soak dal & rice for minimum 2 hours & grind to fine p
Read more