Monday, November 29, 2010

Pork Pickle


  1. Pork without fat - 1 kg (2lbs) cut into small 1/2 inch cubes .
  2. Garlic - 2 pods peeled
  3. Ginger - 2 inch piece chopped
  4. green chillies - 10 cut into rings
  5. meat masala crushed - 1 tsp (cardamon,fennel,cinnamon,pepper)
  6. Balsamic Vinegar - to taste (close to 1/2 cup)
  7. chilly powder - 4 tbsp
  8. turmeric powder - 1/2 tsp
  9. mustard seeds - 1 tsp
  10. curry leaves - few springs
  11. Oil - as required

Method :
Marinate the pork cubes with salt and a few pinches of turmeric powder and keep aside for 30 minutes.
Heat 1/2 cup oil in a frying pan and fry the meat pieces until it is dark brown.You don't have to deep fry but shallow fry until the meat is well fried.
Pour off most of the oil and keep a few tbsp in the pan and splutter the mustard seeds.If the oil has too many dark bits of meat or spices in it discard this oil and use a fresh 2 tbsp of oil to splutter the mustard seeds.
Add in the ginger , garlic and green chillies and curry leaves ,crushed meat masala and fry for 2 minutes.
Add in the chilly powder and remaining turmeric powder and saute until raw smell is gone.
Add salt,vinegar and fried meat and mix well.
Taste for salt and sourness.Add in 1/2 cup of water and bring to a simmer and turn the flame off.
Let the pickle cool - As the pickle sits the fried meat will absorb the liquid - add boiled and cooled water as necessary if you like thick gravy , or it can be had in a thick dry form also .Adjust salt and vinegar to taste.


  1. Hi,

    I'm writing on behalf of Mint Newspaper, a publication of Hindustan Times. We're looking for an image of pork pickle for an article that we're doing and I noticed that you had one on your blog. I was wondering if the image is your own and if you could give us permission to use it (with due credit to you, of course!) in which case we'd need a high resolution version of it.

    Please let me know at the earliest! You can mail me at
    Thank and Regards,

  2. Hi Priya
    I would like to try your pork pickle but was wondering if we dont need to pressure cook the pork before frying. Will it not be hard and uncooked. Just wondering. Hoping for a quick answer

    Anisha Kuruvilla

  3. Hi Anisha ,
    Yes you can pressurecook it and then fry the pork. I made it with the pork in US , which cooks pretty fast that is the reason that I did not pressure cook it. If you are using pork that takes longer to cook , you could cut it into big chunks(without fat) and pressure cook it with salt and some turmeric powder .Then cut the cooked meat into small cubes and fry it and continue with the recipe.


  4. hi, what is the substitute for balsamic vinegar? thnks


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