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(Pickled garlic meat in wine)

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 the meat.
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 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.


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