Every winter in India, my mother makes this amazing pork pickle which as a child heralded great excitement in our household. It started in the morning with the arrival of a huge quantity of the best quality pork that had been cut into mid sized cubes and this was then marinated with lots of spices by our cook under my mum’s watchful supervision while my dad who was usually a more infrequent visitor to the kitchen imparted lots of unsolicited advice which mum usually disregarded.
The marinated meat was then simmered with vinegar, red chillis and palm sugar for hours until all the moisture evaporated and all you was left with was this melt in the mouth “pork pickle” with its perfect balance of sweet, sour, spice and heat… The pickle was then cooled and poured into large sterilised Kilner tramadol online jars ready for the next few months – to be eaten at dinner time with hot freshly made chappatis on a cold winter’s evening in front of the fire… In reality, the jars never lasted more than a few weeks as we would ask for pork pickle at every possible occasion until all that was left was an amazing sauce bereft of meat.. This was then smothered on fresh home made bread for the much awaited gravy sandwiches… While pork pickle is no longer a seasonal winter dish in my own home now, I still follow the recipe to make pickle to keep as a handy emergency fall back.. Like today when this was put inside parathas (flatbread) which were then folded over sealing its delicious contents for a quick and handy dinner. #homemade #porkcurry #surreycaterer #winterrecipes