Tuesday, 11 December 2012

Pork Parra

Recipe by Collins Do Carmo Souza

2 kg boneless pork with some fat
3 tbsp salt 1 tbsp turmeric
1/2 bottle weak coconut vinegar[1 part vinegar , 3 parts water]

For the Massala:
69 dry red chilies
3" piece of ginger
3 large pods of garlic
1 tsp cumin seeds
1 tsp peppercorns
3" piece of turmeric
2 1/2 bottles of vinegar
1 bottle cashew feni./vodka
30 flakes of garlic

Make vertical slits on the pork[Dont cut right through], Sprinkle salt in slits & all over the pork,so it is well salted. Place meat in a wicker basket & weigh it down.keep for 24 hours,discarding water that drains out from the meat..

Next day sprinkle turmeric mixed with 1/2 bottle weak coconut vinegar over pork & set it to dry in the sun for 4-5 days.It should dry well by then.

Now cut the slits through to make slabs of meat.Cut the slabs in half again,or to the size you want.

Mix with Parra Masala (Please note, the masala has to be ground ONLY in Vinegar!)
Take a wide mouthed Glass jar,place pork slices in it,arrange the crushed garlic over it.,then the ground spices.

Wash the Mixer /grinding stone with vinegar & pour it in the jar,then the Feni over it.
Pork should be completely submerged in spices n vinegar,cover n let marinade/pickle for 4/6 weeks.
To serve remove from jar,cut to desired size n fry in oil until tender..[Add water if necessary]

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