This old Portuguese
recipe is also popular in Macau. Cristang remember the
recipe but sadly no longer cook it.
That is why there is no
photograph of the dish.
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
Preparation a day in advance.
1. Dry meat throughly.
2. Sliced meat 1 cm thick and 2 cm long.
3. Coat each slice of meat with the paste.
4. Arrange the slices of meat in a glass or earthenware
(do not use metal dishes).
5. Toss in the petals of the star anise, scattering over
6. Pour in the wine or brandy.
7. Using a fork prick the layers of meat. Cover and let
stand in the fridge overnight.
8. Next day turn the slices over, cover again until
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.