Pork Pickle | पोर्क पिकल | How to make Pork Pickle at home | Sanjeev Kapoor Khazana
The flavour of South India in this pork pickle.
PORK PICKLE
Ingredients
500 grams boneless pork belly, cleaned and cut into 1 inch pieces
¾ tsp turmeric powder
1½ tsps red chilli powder
1 tbsp ginger-garlic paste
Salt to taste
2 tbsps oil
Spice mix
2-inch ginger, roughly chopped
7-8 garlic cloves
1½ tbsps coriander seeds
½ tbsp cumin seeds
1 inch cinnamon stick
2-3 dried bedgi chillies, deseeded
3-4 dried Kashmiri chillies, deseeded
2 tbsps white vinegar
2 tbsps castor sugar
Method
1. Take pork in a large bowl. Add turmeric powder, red chilli powder, ginger-garlic paste, salt, and 1 tbsp oil and mix well. Set aside to marinate for 20 minutes.
2. To make the spice mix, put the ginger in a blender jar. Add garlic, coriander seeds, cumin seeds, cinnamon stick, dried bedgi chillies, dried Kashmiri red chillies, and white vinegar and blend well.
3. Add ¾ cup water and blend to a fine paste.
4. Heat remaining oil in a pressure cooker. Add the marinated pork and sauté on high heat for 5-6 minutes.
5. Add the blended paste, and continue to stir and cook for 2-3 minutes. Add salt, mix, and cook for 3-4 minutes.
6. Stir in 1½ cups water, cover and cook under pressure for 2-3 whistles on medium heat.
7. Open the cooker once the pressure has reduced completely.
8. Switch the heat back on, add castor sugar and mix well. Continue to cook for 1 minute.
9. Switch the heat off and allow to cool completely. Transfer the pickle into airtight jar and serve as required.
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How I cook a pickled pork
Here's how I cook a pickled pork.
Simple Quick Pickled Pork At Home -ඌරුමස් අච්චාරැ
I love cooking. I'll always make time for it, no matter what my schedule is like that day.
Cooking has been one of my passions ever since I was little; really, when you think about how many different recipes there are out there (and new ones being made every single day), then not trying something would be such an insult to those who have spent so much care crafting their dish!
Thanks for watching. Please Don't forget to like and subscribe. Till next time!
???????? Achini
#pickledpork #picklingporkcorrectway #pickledporkathome
RED BEANS AND RICE NEW ORLEANS STYLE W ANDOUILLE SAUSAGE AND PICKLED PORK
This video is about how to make RED BEANS AND RICE.
As many of you know, we grew up in New Orleans. Both our moms made red beans and rice practically every Monday. Back in those days, you could go to the butcher and buy a ham bone for your beans not to mention they would buy pickled pork and sausage. So what's changed? Nothing really. Some people use plain water, some use chicken stock. Some folks leave out the chopped tomatoes, some add more. Red Beans cooked at home are very different than what you'll get at a restaurant. Restaurant red beans are mostly bland. So if you want to cook some home style, New Orleans Style, Red Beans and Rice, here's how to do it.
INGREDIENTS
1 lb. Camellia Red Beans sorted and soaked in water for 8-12 hours.
1 Medium sized yellow or white onion chopped
4-5 Green onions chopped
Green onion tops for garnish
1 Medium sized bell pepper chopped
2 Ribs Celery Chopped
2 Tbsp. fresh Italian flat leaf parsley copped fine
2 Large toes garlic minced
4 Tsp. Chicken powder (ours is salted)
2 Tbsp. Emerils Essence
7 Cups filtered water
1 10 ounce can diced tomatoes with green chili's
4 Bay leaves
3 Tbsp. Olive Oil
1/2 stick butter
1/2 pound Andouille sausage or smoked sausage
1 pound pickled pork cut into chunks and heavy fat removed.
1 ham bone (optional)
1 Tbsp. Tabasco hot sauce or your favorite hot sauce is fine
INSTRUCTIONS
In a 7 quart pot, melt butter and add olive oil.
Saute' onions, green onions, bell pepper, celery, parsley, and garlic for 5 minutes. Then add the pickled pork and continue cooking until pork is cooked through. Add diced tomatoes, Essence, bay leaves, hot sauce and sausage. Stir well.
Add beans and water and stir.
Add a ham bone if you have one. Nestle it down under the water.
Bring to a boil, then cover and low simmer for 90 minutes stirring every 10 minutes to prevent burning.
Once beans are soft and creamy, it's time to serve.
Here's a few Chef's Notes that are important to know.
If you need more water, only add 1/2 to 1 cup.
After 90 minutes, turn heat off and leave covered. Beans will begin to thicken on their own.
Don't add any salt or pepper until you taste it. Chicken stock powder has salt. Pickled pork has salt. Sausage has salt. As far as heat, the hot sauce is usually hot enough for cooking. If you want more heat, add it to your own serving.
Add white rice to your plate or bowl first then add the beans on top. If you want to be fancy, add rice to a rice ring and pour beans around the ring. Slide the ring off and you'll have a nice uniform mound of rice in the middle.
Served with hot buttered French bread.
How to Make Pickled Pigs Feet - Food from the South
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Today we are making Pickled Pig's Feet - Food from the south!
You can find a printable recipe for our Pickled Pig's Feet here:
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How to roast a pickled pork recipe
How to roast a pickled pork recipe is a different type of cook for the holiday season.
Pickled pork isn’t readily available to buy all year round, so why not give it a try and do something a bit different this year.
The main aim to cooking roast is perfect doneness and not over cooking it and drying it out. By following my method you will be guaranteed perfect results every single time.
As with all of my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
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Main Ingredients:
1.9 kg (4.1lbs) pickled pork
2 teaspoons of salt flakes
2 teaspoons of coarsely ground black pepper
2 teaspoons of granulated garlic
Items Used:
57cm (22”) Weber
2 x charcoal baskets
Chimney Starter
Feeds: 6 to 8
Preparation Time: 1 hour (take out of fridge before cooking)
Cook Time: 1 hour and 25 minutes (45 minutes per kilogram)
Cuisine: Australian
Hydration: 3 x beers
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