Ingredients

2kg belly pork slices with fat

1 whole bulb of garlic – ground to a paste

2” ginger or 2 tsp. ginger paste

½ tsp cinnamon and ½ tsp  clove powder

5 tbsps Goan Red Masala 

10 tbsp sarsons white vinegar

2” piece of tamarind soaked in vinegar.  Push through a sieve and use the pulp.

2-3 shot glasses brandy

 

Cooking Steps

Step 1
Cut the pork belly into cubes and salt generously. Place in a colander with a weighted plate on top, set over a bowl.  Refrigerate for 24 hours, then discard the drained liquid.  Re-salt and repeat for another 24 hours.

Step 2
Apply the garlic/ginger paste, ground cinnamon, and clove powder to the pork. and mix well. Refrigerate overnight.

Step 3
The next day mix in 5 tbsp Jeera Meera Goan red masala into the meat. Add the vinegar and the tamarind pulp and mix thoroughly.

Step 4
The next day, spoon the sausage mixture into an airtight bottle and keep in the fridge.

Serve:  Use in Goan Choriso Fry, or use a tablespoon to flavour meat dishes.