Salted 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
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.
Once your done with that, its time to slice and dice the meat into slight lager pieces than you would want to eat.
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.
Once it gets hot and begins to stick to the vessel add a little water to avoid that from happening.
Add the Kokam to the meat and stir it.
Immediately after that you can add the onions and chillies to the salted pork and stir occasionally.
Once the salted pork turns brownish in colour try a piece it should not take more than thirty minutes.
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.
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!
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
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.
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
yes its called that 🙂
Goan beef stew recipe is much needed can u post it on your blog- Henrietta
dear clyde – is the pork called Solatlem dukra mas?
frm – daisy
Also known as Suke Mas dried pork had on rainy days in Goa when you could not find fish to eat.
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
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…
can i prepare chicken in this manner
you can try some bits of tamarind 🙂
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!
clyde , what if i dont have kokam. is there anyother substitute i can use ?
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.
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.
Love your recipie .
Gonna try this for the f ji outdo.
Don’t have alsane beans here in Mumbai so will use an alternative.
Fantastic recipes. I literally learned Goan cooking from you. Would love to have all your recipes in a book as well