Pandhi Para, also known as Pork Pickle, is a popular pickle made from pork meat and a variety of spices. The origin of this pickle is believed to be from the Indian state of Goa, where it is a staple food item and a popular delicacy.
To make Pandhi Para, the following ingredients are typically used:
Here is the recipe for Pandhi Para:
Wash the pork meat and pat dry with a paper towel.
Heat the oil in a pan over medium heat and add the mustard seeds.
When the mustard seeds start to crackle, add the cumin seeds and turmeric powder.
Add the pork meat to the pan and stir until browned.
Add the red chili powder, salt, vinegar, and sugar to the pan and stir well.
Cook the mixture for another 10-15 minutes, or until the pork meat is cooked through and the mixture has thickened.
Allow the mixture to cool and then store in a glass jar or container.
The Pandhi Para will keep in the refrigerator for several months.
In terms of preservatives, vinegar, sugar and salt are often used in pickle recipes to help preserve the ingredients and maintain their flavor. The acidity from the vinegar helps to keep the pickle fresh for a longer period of time.
This pickle is usually served as a side dish or condiment and can be enjoyed with rice, roti, or any other Indian dish. The tangy and spicy flavor of the Pandhi Para adds a delicious touch to any meal.