600g pig's cheek and leg meat (you can use normal pork instead of suckling pig, but marinate it for up to 12 hours)
120ml vegetable oil
250g onions, finely chopped
240ml pork stock (or water)
1 tbsp coriander stem, choppedFor the marinade:
100ml Goan palm vinegar (or malt vinegar)
6-8 black peppercorns, crushed
1 tsp sugar
1 tbsp ginger paste
1 tsp garlic pasteFor the spice paste:
8 whole red chillies
Seeds of 4 green cardamom pods
4 cloves
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric
2 tbsp malt vinegarTrim the fat and dice the meat to 1in squares. Combine the marinade ingredients, coat the meat and refrigerate for four hours. Make the spice paste by chopping and grinding the dry ingredients and combining them with the vinegar.
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