Salted pork

In olden times when there were no freezers, people used salt to cure the meat and preserve it for later use.

Ingredients : 
Pork belly : 1 kg
Sea salt : around 3 tblsp
Cooking:
Water : 1/2 cup
Vinegar : 1 tblsp 
Onion : 2
Garlic : 10 cloves (small variety)
Spicy dry red chilies : 4 - 5
Kokum rinds  : 8 - 10

Procedure : 

Score the meat keeping the skin intact and apply a generous amount of salt.

Transfer it into an earthen pot (this pot is to be used only for this purpose and not for cooking), cover it with a lid and secure with a cloth tied around it's neck and keep it in the refrigerator for a day. 

The salt will release some water from the meat, next day discard the water. 


Apply some more salt and keep it refrigerated for later use or you can use it within a day itself if you wish. 

Preparation: (this is after 6 months)
Wash the meat thoroughly and leave it in water for an hour to neutralize the salt.

Throw the water away and cut into small cubes, add some water, vinegar and 4 cloves of chopped garlic. Bring it to a boil and cook it on a low flame. 

When the water is reduced and it starts releasing it's fats, add sliced onions, chopped garlic, split and deseeded spicy red chili and kokum rinds.

And cook further until the onions are soft and it dries up. Keep stirring towards the end as it may tend to stick to the bottom of the pot.


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