Receta Pork Pickle Recipe / Panniyearchi Achar

by Swapna

My Pickling bug continues and this time its Pork Pickle :) :)  Recently while emptying my freezer I found a packet of pork and thought of pickling it. I followed the chicken pickle recipe with slight changes. Worth the trial and we loved it. I highly recommend to use boneless pork pieces without the fat and increase or decrease the oil according to the pork pieces you use. Like I say in all my pickle recipe posts, you can keep pickle at room temperature, if you avoid adding water while preparing it. Always remember to use a clean sterilized dry bottle to store the pickle and always use a dry spoon to take the pickle. Pork Pickle Recipe / Panniyearchi Achar Ingredients: Boneless Pork without fat - 500 gms Ginger - 2 tbsp, chopped Garlic - 2 tbsp, chopped Curry Leaves – 2 sprigs Salt to taste Kashmiri Red chilly powder – 3 tbsp Turmeric powder – 1 tsp Asafoetida powder / Kaayam – 1 tsp Fenugreek powder / Uluva podi - 1 tsp Garam masala – 1 ½ tsp Sugar – 1 tsp Vinegar - ½ to 1 cup Gingelly oil / Nallenna – ¾ cup Method: Wash, clean and drain pork pieces. Add salt, turmeric powder and pepper powder and let marinate the pork for 1 hour. Heat oil in a pan, splutter the mustard seeds. Then add ginger, garlic and curry leaves and sauté well until golden brown. Add the marinated pork and fry till the pork pieces are light brown in colour. Lower the flame and add the powders and mix well till the raw smell goes. Add vinegar to taste and cook on low flame till the pork is cooked and the gravy is thick. Sprinkle sugar and check for salt and turn off the heat. Once the pickle is cooled transfer it to a clean dry bottle and use.  Did You Enjoy this Recipe? Enter your email ID below to get more such recipes in your inbox