Ingredients

• 4 kg - pork
• 1 bottle - vinegar (malt)
• 4 pieces - turmeric
• 2 tbsp - cumin seeds
• 5 pods - garlic
• 1 - seer chillies
• 2 tbsp - mustard seed
• 1 cup - Salt to taste

How to Make Pork Pada Pickle

• Cut meat into fairly large pieces and clean it.
• Rub the meat with salt and marinate for a day.
• Remove the meat from brine and squeeze out excess brine from the meat and dry in the sun.
• Grind the ingredients in vinegar into a fine paste.
• Add the dried pork pieces to the thick masala curry, which is a preservative.
• Store in a dry jar.
• Recipe Courtesy: Mangalorean Recipes