Pork or Venison Pickle - Punjab, India
- Ready In:
- 49hrs
- Ingredients:
- 12
- Serves:
-
30
ingredients
- 1 kg venison (or 1 kg pork)
- 1⁄2 cup vinegar
- 1 teaspoon turmeric
- 1 garlic clove
- 2 tablespoons ground ginger
- 1 tablespoon coriander powder
- 2 large onions, finely sliced
- 1⁄4 cup oil
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 cardamom powder, powdered
directions
- Cut pork into cubes and marinate in turmeric, chilli, salt and vinager.
- overnight.
- Fry onions in oil till brown, fry ginger and garlic add coriander.
- Add meat and marinade and cook on low heat till tender and only oil remains.
- Bottle when cool. Keep in fridge and eat within 60 days. Let mature for a.
- week after cooking before eating.
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RECIPE SUBMITTED BY
I am from India. My husband is Scott/Acadian French from Quinan/Tusket. My Father-law-law, Abel, taught me how to cook the simple but delicious country recipies of Nova Scotia.
I enjoy sharing my recipies and love to hear from the wonderful diversity of the recipie world.