හදමුද ඌරුමස් අච්චාරු - Pork Pickle by Roshini Perera

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity flavor while lemon juice is more accessible.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is a leaner protein, while tofu is a plant-based alternative.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can provide similar flavor without the whole seeds.

curry leaves

🥗Healthier: bay leaves

💰Cheaper: dried basil

Bay leaves can add aromatic qualities, while dried basil is more common.

Cut pork into bite-sized pieces.

Marinate pork with vinegar, turmeric powder, and salt for 30 minutes.

Heat oil in a non-stick pan.

Add mustard seeds to the hot oil until they start to pop.

Add fenugreek seeds and curry leaves; sauté briefly.

Add chopped onions and cook until they are translucent.

Stir in minced garlic, ginger, and chopped green chilies; cook for 2-3 minutes until fragrant.

Add the marinated pork to the pan and cook until browned, about 5-7 minutes.

Sprinkle in chili powder, sugar, cinnamon stick, cloves, and black pepper; mix well.

Cover the pan and cook on low heat for 20-25 minutes, stirring occasionally.

Taste and adjust seasoning if necessary, adding more salt or sugar to balance flavors.

Remove from heat and let cool completely before transferring to a jar.

Refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary