Chef Martin Sreshta of Martin’s Curry Rice in Morrisville shares this fusion recipe of French and Manglorean pickling of pork with vinegar and mustard, pepped with Indian seasonings. “Its a great dish to make a large portion and keep,” Chef Martin said. “It’s a great snack with white wine and a fine recipe to enjoy locally raised pork.” He gives credit to his sister Berna for documenting the recipe.
- 6 lbs pork chunks, 6 - 9 inches (pork belly is best)
- 3 cups water
- ½ cup salt
- 2 cloves of cardamom (omit if not available)
- 8 cloves
- 6 inches cinnamon
- 1 cup ginger (peeled and sliced thin)
- 1 cup garlic sliced
- ½ cup green chilies
Chop the ends and slit the chilies
Add more chilies to kick it up a notch (can be replaced with jalapeno pepper, remove seeds and slice into strips) - 1 cup vinegar
- 1 cup sugar
- ¼ cup yellow mustard seeds ground roughly with mortar and pestle
Cut, wash and wipe pork chunks. In large sauce pan, bring water to a boil. Add salt, cardamom, cloves and cinnamon. Mix well. Add pork so its at least 60% immersed. Cover and simmer.
After 10 minutes turn pork chunks so the other side gets cooked. Turn every 5 minutes until pork is cooked (internal temperature 150F). Remove pork chunks and refrigerate to cool so it can be sliced easily. Once cool, slice pork into 1/4 inch slices.
In the broth left after boiling the pork, add vinegar and sugar and bring to a boil. Add the ginger, garlic and green chilies and simmer 10 minutes. Stir every 2 minutes. Add pork and bring to a good boil.
Turn stove off and add mustard. Let it cool, then it’s ready to eat. Store refrigerated in serving size containers or freeze. Enjoy all winter, just defrost to room temperature.
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