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Pork Pickle Curry
Pork Pickle Curry is a traditional Indian recipe (from Nagaland) for a classic curry/pickle of of pork in a chilli, ginger and garlic base with vinegar that's packed with vinegar and topped with mustard oil. The full recipe is presented here and I hope you enjoy this classic Indian version of: Pork Pickle Curry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
12
Rating: 
Tags : CurryChilli RecipesSpice RecipesPork RecipesIndian Recipes
This is a classic Mangalorean recipe for a pork curry that's preserved in vinegar with super-hot naga mirch (ghost chilli) chillies.
Ingredients:
1½kg pork, meat sliced into medium-sized cubes
50g ginger, peeled and chopped
50g garlic, peeled and chopped
50g dry red chillies
3-4 naga mirch chillies (or use milder chillies)
125ml (½ cup) vinegar
salt, to taste
60ml (¼ cup) mustard oil
125ml (½ cup) water (for cooking the pork)
mustard oil, to cover
Method:
Combine the garlic and ginger in a martar and grind to a coarse paste.
Reserve two of the dried chillies. Combine the remainder in a mortar with the naga mirch and pound to a paste.
Place the pork in a pressure cooker with the reserved dry chillies, broken into pieces, salt to taste, 2 tbsp vinegar and water. Pressure cook for 10 minutes, until the pork is cooked. Allow the pressure to reduce naturally.
Heat the oil in a curry or frying pan. When hot add the ginger and garlic paste. Stir fry for 2 minutes then add the chilli paste and stir-fry for 1 minute.
Add in the pork, season to taste with salt and fry over low-medium heat for 15 minutes, stirring frequently.
Now add all the remaining vinegar and stir to combine. Increase the heat to high and boil for 5 minutes then take off the heat.
Set aside to cool completely then transfer to a sterilized jar. Top up the vinegar so the meat is covered then add a layer of mustard oil on top to exclude all the air.
This can be stored on a shelf for a few weeks. Store in the refrigerator for a longer shelf life.
