All Rights Reserved ©. Used with permission of Ingrid C


Recipe ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

This Portuguese dish enjoyed great popularity at some time. It is rarely seen in Macau restaurants today.



Ingredients:

  • 1 kg pork shoulder
Mixed into a paste:
  •   2 tsp freshly ground pepper
  •   4 tbsp freshly ground coriander
  •   2 tbsp freshly ground cumin
  •   1 tbsp freshly ground fennel
  •   2 tbsp tumeric powder
  •   2 tbsp vinegar
  •   1 tsp salt
  •   1 tsp pepper (extra)
  •   50 g garlic (peeled and chopped finely)
  •   50 g ginger (peeled and chopped finely)

  • 1 star anise
  • 200 ml white wine or 120 ml brandy
  • 120 ml oil


Method:

  1. Preparation a day in advance.
  2. Dry meat thoroughly.
  3. Sliced meat 1 cm thick and 2 cm long.
  4. Coat each slice of meat with the paste.
  5. Arrange the slices of meat in a glass or earthenware (do not use metal dishes).
  6. Toss in the petals of the star anise, scattering over the meat.
  7. Pour in the wine or brandy.
  8. Using a fork prick the layers of meat. Cover and let stand in the fridge overnight.
  9. Next day turn the slices over, cover again until needed.
To cook:
  1. Heat oil in a pan.
  2. Fry 2 slices of pickled meat at a time, until crispy on the edges.
  3. Served immediately, with rice or bread.
This is Malacca Cristang cuisine