Prep time: 2- 3 hours | Cook time: 20 mins
For the marinade:
- 1 kg pork, cut into small pieces
- 1/2 teaspoon turmeric powder (haldi)
- 2 teaspoons of white vinegar
- salt to taste
For the masala:
- 15-20 long dry red chillies, deseeded (we used a mix of Byadge and Kashmiri)
- 2 teaspoons mustard seeds
- 1/2 teaspoon cumin seeds
- 10-15 peppercorns
- 1/2 inch piece of cinnamon or cassia bark
- 4-5 cloves
For the water-vinegar-salt solution
- 1 cup (240ml) water
- 2 teaspoons salt
- 2 teaspoons white vinegar
For the tempering (seasoning):
- 4-5 tablespoons of gingelly (Indian sesame oil) or mustard oil
- 8-10 cloves of garlic cut into medium size pieces
- 2 green chillies, cut into small pieces
- 1 inch piece of ginger, cut into small pieces
1. Wash the pork and let the excess water drain off over a colander. Pat dry. Marinate with the ingredients mentioned under ‘For the marinade’ for about 2-3 hours.
2. Prepare the water-vinegar-salt solution by placing all the ingredients in a saucepan and bringing it to a boil. Simmer for a couple of minutes, turn off the heat and allow to cool completely.
3. Grind all the ingredients mentioned under ‘For the masala’ to a fine paste using the vinegar-salt-water solution
4. In a wide based frying pan or wok boil the meat till tender and until all the water evaporates and the fat gets released. Let the meat fry in its own fat till it turns light brown. If required you may add a little oil once it has turned tender. Once fried, remove and allow to cool completely.
5. In a heavy, wide based wok heat the oil and fry the chopped garlic (make sure the heat is not high or it will burn quickly), the chillies and ginger lightly and keep aside.
6. To the same oil add the ground masala and fry until the raw smell vanishes and the oil begins to separate. Add the remaining vinegar-salt-water solution and continue to cook the masala until the oil begins to separate again. Remove from heat and let it cool
7. Once the masala has cooled completely mix it with the fried meat and the fried garlic, ginger and red chillies.
8. Transfer contents into clean, sterile jars making sure that the surface is covered with enough oil from the masala. Keep refrigerated for a longer shelf life.