Mangalorean Recipes

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Pork Pickle

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Quantity: Measure: Ingredients: Description:
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
1 Bits Turmeric/Haldi for masala
1 Bits Ginger for masala
6 Flakes/Seeds/Cloves Garlic for masala
2 Tablespoon Sugar for adding


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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