Pork Sorpatel 2 - Preserve

Sunday, 22 March 2009 04:33 Mangalore - Goa - Pickles

Ingredients


Quantity:	Measure:	Ingredients:	Description:
1500	Grammes	Pork
40	Nos	Chillies Kashmir	Grind in vinegar
1	Tablespoon	Jeera Powder	Grind in vinegar
2	Bits	Turmeric/Haldi	Grind in vinegar
1	Tablespoon	Mustard Seed	Grind in vinegar
15	Nos	Cloves (spice)	Grind in vinegar
1	Tablespoon	Pepper Corns	Grind in vinegar
3	Stalks	Cinnamon	Grind in vinegar
3/4	Bottle	Vinegar	Used for grinding as needed.
	As Required	Salt	to taste
15	25 g	Chillies Green	For slicing masala
3	Pods (whole)	Garlic	For slicing masala
2	Inch	Ginger	For slicing masala

Method

Grind all dry masala in vinegar and wash stone (or mixer) in vinegar to remove the masala stuck to it. Slice green masala. Cut pork into big pieces and keep on fire in a vessel and boil in its own gravy, then keep down, and allow to cool. Cut this meat in small pieces. - it is easier to cut the cooked meat. Keep one spoon of ghee in a vessel on fire and put the meat pieces, stir and brown them well.

Add sliced masala, stir and brown it. Add ground masala, stir and fry well, till oil comes out. Add vinegar with which the stone was washed, and remaining vinegar in the three quarter bottle or more, if required. Add salt to taste. Stir frequently and boil till the meat is soft. No water is to be added to this preparation. When meat is soft and well cooked, keep down the vessel and tie a piece of cloth to the mouth of the vessel and cool it perfectly, then fill in a jar or in bottles and corm tight. Can keep for a long time. Whenever required, remove required quantity and warm it and serve.