Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 4 | drops | Pigling (Pork) | Wash Legs, and prick slightly. |
| 2 | Tablespoon | Salt | For grinding |
| 1 | Teaspoon | Jeera/Cumin Seeds | For grinding |
| 2 | Teaspoon | Pepper Corns | For grinding |
| 2 | Inch | Turmeric/Haldi | For grinding |
| 16 | Nos | Cloves (spice) | For grinding |
| 4 | Inch | Ginger | For grinding |
| 25 | Flakes/Seeds/Cloves | Garlic | For grinding |
| 1 | Teaspoon | Sugar | or a bit of jaggery |
| 4 | Tablespoon | Dalda (Vegetable Ghee) | or Pork Fat |
Method
Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside. Grind all spices to fine paste with a little water and apply this paste to the legs. Sprinkle a tablespoon of vinegar and keep aside for an hour or so. Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs. Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed. When the water is almost dried and the meat is cooked, remove the pan from the fire.
With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan. Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad.
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