Ingredients

• 2.5 kgs - Pork.
• 1 liter - rock salt.
• 100 gms - Salt.
• 2 - Limes, juiced.
• 100 gms - Sugar.
• Vinegar - as required.
• 20 ml - Liquor| To grind:
• 2 tbsps - peppercorns.
• 2 tbsps - Cinnamon.
• 2 tbsps - Cloves.
• 2 Pods Garlic.
• 2 Inch - Ginger.
• 50 gms - Kashmiri Chillies.

How to Make Pork in Masala (Pada)

• Remove bones from the pork. Prick the meat with a fork.
• Heat the rock salt on a tawa, and then powder it and rub it into the meat.
• Keep the meat aside for an hour.
• Rub powdered salt mixed with juice of 2 limes to the meat. Keep to marinate for half an hour.
• Heat the sugar on a tawa and brown it.
• Add to it a little vinegar.
• Rub this into the meat, and keep aside.
• Grind the masala in a little vinegar, and rub this paste into the meat.
• Keep the meat in a wooden bowl, and keep a heavy weight on it. Keep this for 24 hours.
• Occasionally turn the meat, and put the weight back on again.
• Add more salt and keep it again under the weight, for another 24 to 48 hours.
• In the end, put this meat with the brine in glass jars or earthen glazed jars and store.
• To cook, take a piece and boil it like Goan sausages.