Goan Pork Pickle
An intense meat pickle inspired by Rafi's recipes.
Makes: multiple jars
Introduction
This unusual meat pickle is inspired by Rafi’s much loved pheasant pickle. The flavours are intense and it is best served as a condiment alongside other dishes. This will keep in the fridge for up to 4 weeks and makes a perfect foodie gift!
Ingredients
Make multiple jars |
| 6 Dried Red Chillies |
| 175ml Cider Vinegar |
| 2 tsp Cumin Seeds |
| 1 tsp Fennel Seeds |
| 25 Black Peppercorns |
| 6 cloves of garlic |
| 20g fresh ginger (peeled) |
| 1/2 tsp Turmeric |
| 2 tsp Garam Masala |
| 2 tsp salt |
| 2 tsp sugar |
| 800g boneless belly pork, skin removed, cut into 2 cm cubes |
| 4 tbsp oil |
Instructions
- Break the dried chillies into a few pieces and add to the vinegar. Leave to soak for an hour.
- In a hot, dry pan toast the cumin seeds, fennel seeds and peppercorns for 1 - 2 minutes, until the cumin has browned and smells nutty.
- Allow the spices cool a little and then grind to a fine powder.
- Add the ground spices, garlic, ginger, turmeric, garam masala, salt and sugar to the vinegar.
- Using a blender (or stick blender) purée the spicy vinegar mix. Add this to the pieces of pork and mix everything together. Cover and leave to marinate in the fridge for 24 hours.
- The next day, heat the oil in a large pan. Add the pork with all of the marinade and mix well. Cover with a lid and cook on the hob on a low heat for around 1 hour until the meat is very tender.
- Squish the meat with a wooden spoon so that it breaks apart into a coarse texture.
Turn up the heat and cook for another 5-6 minutes, until reduced slightly and thickened. - Leave to cool. It can be eaten immediately, at room temperature, or bottled in sterilised jars and kept in the fridge.
