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Main ingredients | Boneless pork belly, Turmeric powder, Red chilli powder, Ginger, Garlic, Coriander seeds, Cumin seeds, Cinnamon, Dried bedgi chillies, Dried Kashmiri chillies, White vinegar, Castor sugar |
Cuisine | Indian |
Course | Pickles |
Prep time | 55-60 minutes |
Cook time | 20-25 minutes |
Serve | |
Taste | Spicy |
Level of cooking | Easy |
Others | Non vegetarian |
Ingredients
- 500 grams boneless pork belly, cleaned and cut into 1 inch pieces
- ¾ teaspoon turmeric powder
- 1½ teaspoons red chilli powder
- 1 tablespoon ginger-garlic paste
- Salt to taste
- 2 tablespoons oil
- Spice mix
- 2 inch ginger, roughly chopped
- 7-8 garlic cloves
- 1½ tablespoons coriander seeds
- ½ tablespoon cumin seeds
- 1 inch cinnamon
- 2-3 dried bedgi chillies, seeded
- 3-4 dried Kashmiri chillies, seeded
- 2 tablespoons white vinegar
- 2 tablespoons castor sugar
Method
- Take pork in a large bowl, add turmeric powder, red chilli powder, ginger-garlic paste, salt and 1 tablespoon oil and mix well. Set aside to marinate for 20 minutes.
- To make the spice mix, put the ginger in a blender jar, add garlic, coriander seeds, cumin seeds, cinnamon, dried bedgi chillies, dried Kashmiri red chillies and white vinegar and blend well. Add ¾ cup water and blend to a fine paste.
- Heat remaining oil in a pressure cooker. Add the marinated pork and sauté on high heat for 5-6 minutes.
- Add the blended paste, mix and continue to saute for 2-3 minutes. Add salt and 1½ cups water, mix, cover the cooker and cook under pressure for 2-3 whistles on medium heat.
- Open the cooker once the pressure has reduced completely.
- Switch the heat back on, add castor sugar and mix well. Continue to cook for 1 minute.
- Switch the heat off and allow to cool completely. Transfer the pickle into airtight jar and serve as required.
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