Mangalorean Recipes

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Home Mangalore/Goa Recipes Pickles Aunt Stella's Pork Pada Pickle

Aunt Stella's Pork Pada Pickle

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Quantity: Measure: Ingredients: Description:
4 Kilogram Pork cut , rinse, and salt the pieces for 24 hours.
1 Bottle Vinegar - Malt For grinding masala
4 Bits Turmeric/Haldi Grind
2 Tablespoon Jeera/Cumin Seeds Grind
5 Pods (whole) Garlic Grind
1 Seer Chillies Red Dry Grind
2 Tablespoon Mustard Seed Grind
1 Teacup Salt Add to taste


Cut the meat in fairly large size pieces, and clean it.   Rub the meat pieces with salt, and allow  it to remain in the brine for 24 hours.  At the end, remove the brine, and press out excess brine from the meat, by squeezing it.   and dry in sun.

Grind the ingredients in vinegar, into a fine paste.     Wash the stone/mixer with salt water.   Mix the masala and salt water, to get a salty and sour tasting curry.  

Add the dried pork pieces to the thick masala curry, which is a preservative..   Store in a dry jar,  Take as and when needed the quantity you need, and cook it, like Goa sausages.

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