INGREDIENTS
• Pork cut into small pieces
• Roughly crushed ginger
• Sichuan pepper
• Red chilli powder
• Salt to taste
INSTRUCTIONS
• Heat the wok or the kadhai till it’s smoking hot. Add the pork and cook till all the water drains out from the meat. Add salt to taste, crushed ginger, red chilli powder and the schezwan pepper. We will now switch the gas to medium heat.
• Toss the meat every 5-7 minutes and cook it till it’s slightly brownish. In total the meat pickle should be done in 25-30 mins (depending on the quantity)
• Once the meat cools down store it in a glass jar and I highly recommend you to store the lard in a separate jar as well. It will come in handy for your other Naga dishes.
9 июл 2024
