Pork Pickle Indian Recipes

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PORK OR VENISON PICKLE - PUNJAB, INDIA



Pork or Venison Pickle - Punjab, India image

Make and share this Pork or Venison Pickle - Punjab, India recipe from Food.com.

Provided by reya doucette

Categories     Asian

Time P2DT1h

Yield 30 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 76.2, Fat 3, SaturatedFat 0.7, Cholesterol 37.3, Sodium 175.5, Carbohydrate 1.5, Fiber 0.3, Sugar 0.5, Protein 10.2

PORK PICKLE - INDIAN



Pork Pickle - Indian image

Very delicious. A recipe from Stephany D'Souza from my Mother's recipe book. I buy a pork roast with fat and skin and dice it. The fat and skin are a delicacy in pork pickle and were reserved for vips and honored guests.

Provided by reya doucette

Categories     Asian

Time P2DT1h

Yield 10 serving(s)

Number Of Ingredients 8

1/2 kg pork, cubes with fat and skin
1 ounce ginger paste
1 ounce garlic paste
1 ounce hot red pepper powder
1/2 ounce cumin seed, ground
1 teaspoon salt
1 teaspoon brown sugar
1/2 cup vinegar

Steps:

  • Mix all ingredients, cover and marinate overnight.
  • Cook mixture in it's own juices till done, about 1 hour.
  • Cool and bottle. Store in fridge.

Nutrition Facts : Calories 130.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 43, Sodium 266.6, Carbohydrate 4.2, Fiber 1, Sugar 0.8, Protein 15.5

TAIWANESE GROUND PORK AND PICKLED CUCUMBERS



Taiwanese Ground Pork and Pickled Cucumbers image

This is a Taiwanese-style minced pork, usually eaten over rice with a vegetable. Can easily double or triple the recipe if needed.

Provided by CollinW

Categories     World Cuisine Recipes     Asian     Chinese

Time 32m

Yield 2

Number Of Ingredients 15

1 tablespoon Chinese rice wine
1 tablespoon soy sauce paste
1 tablespoon soy sauce
1 teaspoon white sugar
3 dashes ground white pepper
½ pound ground pork
⅓ cup Taiwanese pickled cucumbers with brine, chopped
1 tablespoon vegetable oil
2 small shallots, thinly sliced
2 cloves garlic, minced
1 teaspoon minced fresh ginger
¼ teaspoon ground star anise
1 ½ cups water
¼ teaspoon sesame oil
2 green onions, chopped

Steps:

  • Mix rice wine, soy sauce paste, soy sauce, sugar, and white pepper together in a bowl.
  • Mix ground pork with brine from cucumbers together in a bowl.
  • Heat oil in a large skillet over medium heat. Add shallots; cook and stir until golden brown, about 5 minutes. Add pork mixture; cook and stir until no longer pink, 3 to 4 minutes. Push pork and shallots to the sides of the skillet, making a space in the center. Add garlic, ginger, and star anise; stir.
  • Pour water into the skillet; bring to a boil. Reduce heat to medium low; simmer until sauce reduces to about 1 cup. Stir in chopped cucumbers. Stir in rice wine mixture; cook until flavors combine, 4 to 6 minutes.
  • Top pork mixture with sesame oil and green onions.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 11 g, Cholesterol 73.3 mg, Fat 23.8 g, Fiber 1.5 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 1282 mg, Sugar 3.4 g

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