Pork Pickle Recipe / Panniyearchi Achar

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 / Sesame 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. 

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Pork Vindaloo Recipe

Pork Vindaloo, is a hot and spicy dish popular in Goa and also amongst Christians in Kerala. It’s a very spicy dish and is served on special occasions like Christmas, Easter, engagement and baptism ceremonies. Like in any other recipe there are many different versions of this recipe. Some recipes add fried potatoes towards the end of cooking; I did not do so but if you wish you can add cubed and fried potatoes towards the end of cooking.  Vindaloo tastes better when served the following day and it goes well with breads, Palappam, Vellayappam, Sannas and all kinds of Indian breads and rice.  And for those who don’t like pork you can substitute with Beef, Chicken or Lamb....

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Kerala Style Pork Fry / Nadan Panniyearchi Ularthiyathu

For special occasions like Easter or Christmas, meat is an inevitable dish in Kerala Christian homes, especially Erachi Ularthiyathu / Meat stir fried! I was surprised that I had not posted a Kerala meat fry recipe even after 5+ years of blogging!! It is because whenever I make meat, it does not last long enough to take pictures and also for such common recipes I have wondered about the need to post as almost everybody knows how to make it :).... But now a days I have been getting many requests for such recipes and hence I will make it a point to post those common Kerala recipes.....If you have any such requests do let me know :).... 

Pork is an absolute favorite of mine… I know a lot of you may be thinking while reading this as to how I could possibly think of eating Pork during Lent ;)....  Sorry guys I made this dish quite some time back and somehow delayed posting it.... Whenever I get hold of Pork, I tend to make Pork Veengali and this time for a change I made it like Kerala Beef fry..... Every home has their own way of making erachi ularthiyathu and this is how we make it at home.... If you are a Pork lover do try this and enjoy it with rice, appam, chapathi, bread or as a short eat with your favorite brand of rum/brandy/whiskey/toddy like a true Achayan (malayali Christian guy) way :D :D

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Pork Veenjaali

This is a delicious Pork curry that goes very well with Sanna, Palappam, Vellaappam, Indian flat breads or Indian spiced rice… It’s similar to the famous Pork Vindaloo….and in our view it tastes better…

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