|1.5||Kilogram||Pork||for slicing, and frying|
|400||Grammes||Salt||for powdering and salting|
|1||Teacup||Sweet Oil||for frying pork pieces|
|1||Teacup||Vinegar||for grinding masala|
|10||Nos||Chillies Red Dry||dry and long and short for masala|
|2||Tablespoon||Jeera/Cumin Seeds||for masala|
|3||Teaspoon||Mustard Seed||for masala|
Prepare the pork, by washing the meat, and cutting it in slices for pickling the meat. Place a layer of meat pieces in a vessel, and then sprinkle powered salt over it, then place the next layer, and so on. Finally, place a loose lid over the meat, and inside the vessel, and place a weight over it. Leave it for 24 hours. The following day, remove the meat from the vessel, squeeze out the water, and put it for drying in the sun. When the meat is sufficiently dry, and the moisture is gone, it is ready for frying.
Place a flat frying pan, on the store, and put enough sweet oil, to fry the pieces of meat. Heat the oil. When all the meat pieces are fried, place them on a wide pan, with a kitchen towel paper lining, for the oil to be absorbed, and cool the meat. In the meantime, start grinding the masala.
Ingredients marked for masala, above, should be ground with vinegar in a mixer. Mustard seeds should be added last, so that they are roughly ground.
Prepare the same way, as you did with the Prawn Pickle. Masala has to be fried well, and a little sugar may be added according to taste.
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