Recipe by Laveena Shetty
PICKLED SALTED PORK WITH MOGEY
Ingredients:
1/2 kg salted pork (store bought or home made recipe below, cut in cubes)
2 large onions (cubes)
1 whole pod garlic (chopped)
1/2" ginger (finely chopped)
2 tbsp bafat powder
2 tbsp amla/gooseberry size tamarind (puréed)
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1/4 tsp turmeric powder
3 fresh cinnamon leaves/tikke pana
3 green chillies
salt to taste
vinegar to taste
1 large mogay/madras cucumber (cut in cubes)
Steps:
- Cut the salted pork belly in to cubes. Clean the salted pork and soak it in water for 10 minutes for the salt to extract.
- In a large cooking pan, add the cubed drained pork, add onions, garlic, ginger, bafat powder, garam masala, tamarind, coriander and cumin powder and cook well. Stir occasionally.
- Add mogay to the salted pork, followed by salt, cinnamon leaves, turmeric, and a little vinegar.
- Cook till desired and serve hot.
- ENJOY!
SALTED PORK
Ingredients:
1/2 kg pork belly
1 cup rock salt
Steps:
- Wash the pork belly well.
- Add deep slits vertically, keeping the skin intact below (would look like a loaf of bread with slits but intact on one side)
- Fill rock salt in between the slits and wrap it tightly with thread.
- Refrigerate in a glass container for 1 week.