Ingredients

Description 4 Nos

Pork 4 legs of pigling
2 Tablespoon Salt
1 Tablespoon Jeera/Cumin Seeds
2 Tablespoon Pepper Corns
2 Inch Turmeric/Haldi
16 Nos Cloves (spice)
1 Teaspoon Sugar or a bit of jaggery
2 Inch Cinnamon piece
4 Inch Ginger
25 Flakes Garlic
4 Tablespoon Ghee

Method:

After washing the legs of the pigling well, prick them slightly, rub in the salt, and keep aside. Make a paste of the spices by grinding them in a little vinegar. Apply this paste to the legs. Keep aside for an hour or so. Then take a large enough pan, pour ghee or fat, and place it on slow fire. When the ghee is hot, arrange the pigling legs in the pan. Sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed. When the water is almost dried and the meat is cooked, remove the pan from the fire. Without the touching the meat slice the meat off the legs very neatly with the help of a fork and knife. Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat, and surround the meat with salad.

Walter Pais: URL: http://in.geocities.com/paiscuisine