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Goan Pork Pickle

This unusual meat pickle is inspired by Rafi’s much-loved pheasant pickle.

Serves: Makes several jars

Goan Pork Pickle


  1. Break the dried chillies into a few pieces and add to the vinegar. Leave to soak for an hour.
  2. In a hot, dry pan toast the cumin seeds, fennel seeds and peppercorns for 1-2 minutes, until the cumin has browned and smells nutty.
  3. Allow the spices to cool a little and then grind to a fine powder.
  4. Add the ground spices, garlic, ginger, turmeric, garam masala, salt and sugar to the vinegar.
  5. Using a blender (or stick blender) purée the spicy vinegar mix. Add this to the pieces of pork and mix everything together. Cover and leave to marinate in the fridge for 24 hours.
  6. The next day, heat the oil in a large pan. Add the pork with all of the marinade and mix well. Cover with a lid and cook on the hob on a low heat for around 1 hour until the meat is very tender.
  7. Squish the meat with a wooden spoon so that it breaks apart into a coarse texture.
  8. Turn up the heat and cook for another 5-6 minutes, until reduced slightly and thickened.
  9. Leave to cool. It can be eaten immediately, at room temperature, or bottled in sterilised jars and kept in the fridge.
  10. This will keep in the fridge for up to 4 wees and makes a perfect foodie gift!