Tangy, spicy and even named after a popular pickle, this delicious dish has got a lot going for it. The use of Fenny and Balchao Preserve is what truly defines it's body and soul. The only difference from a traditional pickled dish is that it is served hot rather than cold.
1.5 kilogram pork
20 red chilies
1.5 teaspoon turmeric
1.5 teaspoon cumin
15 garlic flakes
1 cup malt vinegar
1/2 cup cashew fenny
7.5 tablespoon balchao preserve, or substitute with "shrimp paste" available in bottles at asian supermarkets. Note: add shrimp paste a little at a time and test for flavour.
1. Grind in one cup of Malt Vinegar, 20 red chilies, 1.5tsp of Turmeric, 1.5tsp Cumin, 30 peppercorn, 12 flakes of Garlic, 2" piece of Cinnamon and 2" piece of Ginger. Grind to a thick paste. Note: You can use Recheado masala if you happen to have that on hand. Add/adjust to your taste.
2. Rough chop 1.5kg Pork into 1/2" pieces. Add salt and let sit while prepping your other ingredients. Note: You can choose to lightly fry the pieces at this time, or leave them as is.
3. Chop 2 onions and remaining flakes of garlic.
4. Sauté the onions and garlic in a pot until golden brown.
5. Once the onions get some colour, add the ground spices to the pot. Turn the heat down low.
6. Also add the 1/2 cup cashew fenny at the same time.
7. Once the mix thickens, add the salted (fried) meat and the Balchao preserve.
8. Stir it well with the spices, and turn the heat lower still. Cook for 60 to 90 mins stirring occasionally.
9. This recipe yields approximately 1.5 tall mason jars worth of Balchao. Let it rest for around 3 days before breaking into it.
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