INGREDIENTS
4 kg pork
50 g salt petre
300g salt
200 g jaggery
2 limes
1 glass vinegar
METHOD
Marinade for a week. Smoke, slice and refrigerate.
4 kg pork
50 g salt petre
300g salt
200 g jaggery
2 limes
1 glass vinegar
METHOD
Marinade for a week. Smoke, slice and refrigerate.
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