Thursday, February 10, 2011
On my childhood Treks with Daddy and Jeanneret Uncle,we used to stop at this tiny little hole in the Wall Shop just outside Kalka---the place was called Dhalli!!This little shop sold various varieties of Meat Pickles---one could buy this Pickle made with Goat,Lamb,Pork,Venison,Chicken or Partridge Meat----the Recipe remained the same--taste differed according to the Flavour of the Meat used.We'd buy loaves of warm,fresh Bread at Kalka Station and this Pickle in an Earthenware Container---and eat it sitting on boulders next to a bubbling Brook under a Pine Tree---in the open air!!!The taste of the warm crusty Bread and this Pickle cooked in aromatic Mustard Oil and Malt Vinegar---is one of my most treasured childhood Memories!!
This is one of my favourite Recipes---cooked by our Cook Narayan Singh---who taught Mummy to make this.Whenever she made this we'd wait impatiently for it to assimilate---then gorge it at every given opportunity!!!Once she made this and realised that she didn't have sufficient Vinegar at home to pickle it.So Daddy and she went to the Market to buy some--leaving the prepared Meat to cool in the meanwhile----forgetting that the three of us little Hogs were at home!!By the time they returned we'd finished the Meat in the Curry---all that remained was just the Gravy!!!They had to go back to get fresh Meat to add to the Curry---was Mummy livid!!!
I have scaled down the quantity of Oil used---those days it would literally drown in Oil!!I'm giving the Recipe below.
FAT: Fat:26.5 g. ,Saturated Fat: 3.3 g.,Polyunsaturated Fat:6.5 g,Monounsaturated Fat:15 g.,
CHOLESTROL:50mg.,SODIUM:655 mg.POTASSIUM: 935.1 mg.,
TOTAL CARBOHYDRATE:31.1 g.,Dietary Fiber: 6.5 g.,Sugars:1.7g.,
1 kg. Lean,Boneless Pork
200 gms.Ginger Garlic Paste
250 ml.Mustard Oil/Rice Bran Oil/Canola Oil
250 ml.Cider/Wine/Malt Vinegar
75 gms.Cumin Seeds
50gms.Black Pepper Powder
Red Chillie Powder to taste--I use 5 tbsps.If so desired leave it out.
Salt to taste
Cut Pork into Cubes.Wash and season with Salt,a little Black Pepper Powder and 2-3 tbsps.Vinegar.Marinate for 15 minutes.
Grate the Shallots coarsely.
Grind the Ginger-Garlic together to a medium coarse Paste adding a little Vinegar as a thinning agent.No Water can be used.
Dry roast the Coriander and Cumin Seeds separately till lightly toasted.Grind together to a slightly coarse Powder.
Powder the Black Pepper Corns coarsely.
In a Pressure Pan add the marinated Pork and 1 tbsp.Oil.
Close lid and Pressure cook for 2 whistles.
When Steam subsides,open lid and cook on high heat till all the Juice in the Meat dries up.
Reduce flame to low and saute the Pork till it is lightly browned.
Set aside to cool.
Heat Oil in a non-stick Wok and fry the grated Shallots till crisp and golden.Add the Ginger-Garlic Paste and fry till Oil floats on top.
Reduce flame and add the Coriander-Cumin Powder.
Fry on low flame till the mixture turns aromatic.
Add the Red Chillie and Black Pepper Powders and continue sauteeing on low flame for 2-3 minutes more.
Add the browned Meat and fry all the Ingredients together on low flame for 2-3 minutes.
Cover and simmer on low flame for 8-10 minutes for all the flavours to assimilate.
Remove from Flame,remove the Lid and cover with a Steel Net Cover.
This allows the Steam to escape from the prepared Meat Mixture without it condensing into the Preparation.
Cool to Room temperature.
When cool,add the remaining Vinegar and mix well.
Cover with Lid and leave covered for 24 hours to allow the Vinegar to be fully absorbed by the Meat.
Bottle in a bone dry Glass Jar and keep.Serve with an absolutely dry Spoon to prevent Spoilage.
In cold weather it lasts for 15 days on the Shelf.
In hot and humid Mumbai,I refrigerate it.