Salted Pork

Salted Pork

chopped onions, kokam and kashmiri chilliesSalted pork is a simple dish to cook up, it hardly takes any time after you finish with the marination part, yet its a tasty dish to snack on. Its also is the way you cook the pork for Fejuada, that will be the next recipe up on the blog. If you joined us on facebook, you would have known that.

Salted Pork Ingredients:

1/2 Kilo Pork
1 Table spoon salt
2 Onions
4 Kashmiri Chillies
4 Kokam can be cut into tiny pieces

Salted Pork Method:

Prior to making the salted pork, the pork needs to be sliced without cutting completely, to help marination, salt it and store it in the fridge for three days.
salted and semi sliced pork
Once your done with that, its time to slice and dice the meat into slight lager pieces than you would want to eat.
cut the pork into medium pieces
Put a vessel on the fire and add the pork, no need to add any oil as the meat will cook in its own fat.
fry the pork in its own fat
Once it gets hot and begins to stick to the vessel add a little water to avoid that from happening.
add some water to cook the meat
Add the Kokam to the meat and stir it.
add kokam to the pork
Immediately after that you can add the onions and chillies to the salted pork and stir occasionally.
add the onions and chillies
Once the salted pork turns brownish in colour try a piece it should not take more than thirty minutes.
once brown the salted pork is ready
Unbelievably yummy for the simple procedure that it involves to cook it. This pork is also added to Feijoada, that will be the next dish to add to our lovely Goan cuisine recipe collection.
Well done salted pork

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bepositive_25
7 years ago

Hi……… tried your 'salted pork' last week…….. was nice n easy n yummy……… the whole family enjoyed it….. have made the second batch today and am gonna try the Feijoda today……. Thanx n God Bless!

CUTHBERT
7 years ago

Hi can you help me in obtaining a metal mold as in the plastic molds the shell shape does not come out well. Thanks.
Happy Christmas to you and the family. Norma

marzzzz....
marzzzz....
8 years ago

It was lovely, the recipe. Ate it such a long time ago and no one in my family seemed to have the recipe. Rekindled so many memories. Thanks a ton.

Elizabeth
Elizabeth
8 years ago

Hi, Clyde. I've been using your recipes for a couple of years now. I'm a Brazilian married to a Goan guy. Feijoada is our national dish. Would love to try this pork on it's own first and then in feijoada.

Keep posting… Thanks

Clyde
8 years ago

yes its called that 🙂

Henrietta
9 years ago

Goan beef stew recipe is much needed can u post it on your blog- Henrietta

Anonymous
Anonymous
9 years ago

dear clyde – is the pork called Solatlem dukra mas?
frm – daisy

Denzil
Denzil
4 years ago
Reply to  Anonymous

Also known as Suke Mas dried pork had on rainy days in Goa when you could not find fish to eat.

jose fernandes
9 years ago

detailed pics n easy to understand,i have shared your page with so many of my friends in europe and canada thankyou,job well done

Clyde
10 years ago

@ anonymous

experimentation with food is always recommended 😀 just make sure you have enough skin of chicken to = the amount of oil from the pork fat… or add some oil but that doesn't make it the same…

Anonymous
Anonymous
10 years ago

can i prepare chicken in this manner

Clyde
10 years ago

@ nigel

you can try some bits of tamarind 🙂

ANETTE
ANETTE
10 years ago

I have tried some of your reciepes and they have turned out really great dishes. Chicken Xacuti has turned really delicious. Thank You for your detailed and easy to cook reciepes with precise illustrations. Great job indeed!

Nigel
Nigel
10 years ago

clyde , what if i dont have kokam. is there anyother substitute i can use ?

Ferns
10 years ago

Great to have the recipe. reminds me of days gone by and the food cooked at home.Sadly, we did not care about the recipes then,but now we do.Thanks a lot for the same. I had requested some time back for a genuine goan beef roast receipe.If u can I woild love to have the same. Thanks once again.

Barbara
Barbara
4 years ago

Hi,
Read through your recipe. Is there no need for ginger-garlic and sourlime? Normally all meat preparations use ginger-garlic, hence was wondering just in case it was left out through oversight.

Thanks

Sunil noronha
Sunil noronha
4 years ago

Love your recipie .
Gonna try this for the f ji outdo.
Don’t have alsane beans here in Mumbai so will use an alternative.

Natasha Fonseca
Natasha Fonseca
3 years ago

Fantastic recipes. I literally learned Goan cooking from you. Would love to have all your recipes in a book as well