Another classic Mangalorean recipe is here for you today - made by the Master of Pickles, Roshan himself :-) At home we have agreed to stick to our core competencies. While he makes the pickles, savoury preserves & condiments, I make the jams, wines & all kinds of sweet preserves. The first half of 2015 saw us making a lot of these (except for the wines) and I guess I still have to find the time to post those recipes. These days I keep busy with Project Declutter & Reorganization of my kitchen as I have amassed a lot of culinary junk - from ingredients to recipe books to gadgets and utensils to cook stuff that I no longer have the time to. Keeping up with the kids activities almost always takes up my time and then I am too lazy to blog. I fear that soon I will just go on a long break. I am perhaps experiencing the writers block (not that I am much of a writer). There are recipes but not enough inclination to think of fresh topics to write as there is barely any time to day dream and think of new things to say. By the way, day dreaming is said to be the creative person's fodder for thought (not that I am much of a creative person). Anyway, before I cease to make any sense I am off to finish off my reorganizing my kitchen (something I thoroughly enjoy these days)
This recipe is Roshan's adaptation of his favourite pickle. He referred to a couple of our Konkani recipe books (by Isidore Coelho & J.B Lobo) before putting together his magic spices. The result was quite impressive especially as I hadn't eaten a lot of pork pickle in my entire life. It was a pleasure to have the pickle around to jazz up a boring vegetarian meal (yeah, I sometimes resort to cooking a complete veg meal many times in a week)
Do note that this pork pickle recipe is a lot simpler than its more tedious and complex counterpart, the pork pada in which the salted meat is dried in the sun for days before pickling. Since we don't really have access to good sunshine we have been postponing the preparation of that version and just have this version for now. It may be very different from what most of you have eaten but this is the version that we enjoy. I hope you enjoy it too!
Prep time: 2- 3 hours | Cook time: 20 mins
For the marinade:
For the masala:
- 1 kg pork, cut into small pieces
- 1/2 teaspoon turmeric powder (haldi)
- 2 teaspoons of white vinegar
- salt to taste
For the water-vinegar-salt solution
- 15-20 long dry red chillies, deseeded (we used a mix of Byadge and Kashmiri)
- 2 teaspoons mustard seeds
- 1/2 teaspoon cumin seeds
- 10-15 peppercorns
- 1/2 inch piece of cinnamon or cassia bark
- 4-5 cloves
For the tempering (seasoning):
- 1 cup (240ml) water
- 2 teaspoons salt
- 2 teaspoons white vinegar
- 4-5 tablespoons of gingelly (Indian sesame oil) or mustard oil
- 8-10 cloves of garlic cut into medium size pieces
- 2 green chillies, cut into small pieces
- 1 inch piece of ginger, cut into small pieces
1. Wash the pork and let the excess water drain off over a colander. Pat dry. Marinate with the ingredients mentioned under 'For the marinade' for about 2-3 hours.
2. Prepare the water-vinegar-salt solution by placing all the ingredients in a saucepan and bringing it to a boil. Simmer for a couple of minutes, turn off the heat and allow to cool completely.
3. Grind all the ingredients mentioned under 'For the masala' to a fine paste using the vinegar-salt-water solution
4. In a wide based frying pan or wok boil the meat till tender and until all the water evaporates and the fat gets released. Let the meat fry in its own fat till it turns light brown. If required you may add a little oil once it has turned tender. Once fried, remove and allow to cool completely.
5. In a heavy, wide based wok heat the oil and fry the chopped garlic (make sure the heat is not high or it will burn quickly), the chillies and ginger lightly and keep aside.
6. To the same oil add the ground masala and fry until the raw smell vanishes and the oil begins to separate. Add the remaining vinegar-salt-water solution and continue to cook the masala until the oil begins to separate again. Remove from heat and let it cool
7. Once the masala has cooled completely mix it with the fried meat and the fried garlic, ginger and red chillies.
8. Transfer contents into clean, sterile jars making sure that the surface is covered with enough oil from the masala. Keep refrigerated for a longer shelf life.