Thanks to Nepali Khana Khazana
Recipe courtesy Nikki Thapa
Ingredients
PORK : 1 kg...
Chili : 200 gms (halved)
Turmeric: 2 small spoons
Spices (Powdered): 2 tbs (Spices comprised of fenugreek seeds, Mangrela (Nigella sativa?), mustard both yellow and black, fennel seeds, coriander seeds)
Mustard Oil: ½ liter for deep frying & 1 cup for extra usage.
Vinegar: ½ cup,
Salt – to taste.
Process
Pressure cooker pork for two whistles with 2 tbs salt, no water at all.
Drain all the water out of pork and pat dry it with towel. Cut pork into finger size and deep fry them in 1-2 batches. When deep frying pork, it is always better to cover the skillet because there is always a danger of explosion of pork fat.
Now mix all the spices, green chilies, 1 cup oil, vinegar and salt to the fried pork. Mix them well and bottle them. Expose the pickle to sun for a week and is ready to eat.
I recommend you shake pickle bottle once or twice a day while drying, which will help pork mix well with spices and oil.
