Portuguese recipe of Pork and Garlic pickled in Red Wine Vinegar


Portuguese recipe of Pork and Garlic pickled in Red Wine Vinegar

Category : Non-Vegetarian, Pork

By Peter Dunbar

Published On: 12 Jan 2006

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3 Hours
Served : 4
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Step 1

When you have dry roasted the above, don`t let them burn or they taste awful.

Step 2

Grind them finely and mix with the other powders.

Step 3

Mix it with a little vinegar to a smooth paste.

Step 4

In a ceramic or glass casserole, place the cubed pork, sliced Kashmiri chillies, all the marinade, as much Red Wine Vinegar to cover the ingredients.

Step 5

:- Do not use an aluminium or iron pot as the vinegar will etch the metal into your food.

Step 6

Leave to marinade for at least 24 hours in the fridge for 3 or 4 days.

Step 7

Pour off some of the excess vinegar.

Step 8

Heat 1/2 cup of mustard oil in a stainless steel cooking pot.

Step 9

Add the meat and marinade and bay leaves and red chillies.

Step 10

Stir on high heat, until the ingredients bubble.

Step 11

Add 2 cups of hot water.

Step 12

Lower the flame to sim and stir.

Step 13

Fit the lid tightly and cook for around 2 hours, until the meat is tender.

Step 14

Check every 1/2 an hour, add a little water if drying out.

Step 15

:- Don`t let it stick or burn.
:- It is best cooked one day and eaten the next.

Step 16

:- Serve with boiled rice or bread of your choice, coriander and cucumber raita and lime pickle.

Step 17

:- Kashmiri chillies have no heat but impart their colour and flavour. If you require heat, add more red or green chillies to your taste, but then it becomes Indian and not Portuguese.

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