
Ingredients:
• 2 kg – chunks of boneless Pork
• 1 tsp – salt petre or Lime salt
• 8 tsp – table salt or powdered salt
• 3 tsp – Sugar
• 2 tbsp – Vinegar
Method:
- Mix the saltpetre/lime salt, table salt, sugar and vinegar together.
- Rub this mixture on the pork and prick it all over with a fork.
- Keep it in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.
- On the 6th day, boil in a suitable vessel with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat.
- Let it cool and store and use whenever required.
- Recipe Courtesy: Anglo-Indian Recipes
Recipe courtesy of Bridget White