The flavour of South India in this pork pickle.
500 grams boneless pork stomach, cleaned up and cut into 1 inch pieces
3/4 tsp turmeric powder
1 1/2 tsps red chilli powder
1 tbsp ginger-garlic paste
Salt to taste
2 tbsps oil
2-inch ginger, approximately chopped
7-8 garlic cloves
1 1/2 tbsps coriander seeds
1/2 tablespoon cumin seeds
1 inch cinnamon stick
2-3 dried bedgi chillies, deseeded
3-4 dried Kashmiri chillies, deseeded
2 tbsps white vinegar
2 tbsps castor sugar
1. Take pork in a big bowl. Include turmeric powder, red chilli powder, ginger-garlic paste, salt, and 1 tbsp oil and blend well. Set aside to marinade for 20 minutes.
2. To make the spice mix, put the ginger in a blender jar. Include garlic, coriander seeds, cumin seeds, cinnamon stick, dried bedgi chillies, dried Kashmiri red chillies, and white vinegar and mix well.
3. Include 3/4 cup water and mix to a fine paste.
4. Heat staying oil in a pressure cooker. Include the marinaded pork and sauté on high heat for 5-6 minutes.
5. Add the combined paste, and continue to stir and prepare for 2-3 minutes. Include salt, mix, and cook for 3-4 minutes.
6. Stir in 1 1/2 cups water, cover and cook under pressure for 2-3 whistles on medium heat.
7. Open the cooker once the pressure has actually lowered entirely.
8. Change the heat back on, add castor sugar and mix well. Continue to prepare for 1 minute.
9. Switch the heat off and enable to cool entirely. Transfer the pickle into airtight jar and work as needed.
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