Halwai July 15, 2018


• 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


  1. Mix the saltpetre/lime salt, table salt, sugar and vinegar together.
  2. Rub this mixture on the pork and prick it all over with a fork.
  3. Keep it in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.
  4. 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.
  5. Let it cool and store and use whenever required.
  6. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White