Pork in Masala (Pada)

Recipe by
Total Time:
3 days
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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.