Mustard-Citron Pork Cakkalikās
Sanskrit
मांसमेदोमयान् शुण्ठान् पूर्ववच्छक्कलीकृतान् । मथिते राजिकायुक्ते मातुलिङ्गककेसरे ॥ ३८ ॥ धूपिते हिङ्गुना सम्यक् दध्नि चक्कलिकाः क्षिपेत् ।
English
Śuṇṭhas consisting of meat and fat, made into cakkalīs as before: into churned curd combined with mustard and with the pulp-filaments of citron, thoroughly perfumed with asafoetida smoke, he should throw the cakkalikās.
Ingredients
- 500 g cooked skinless roast pork belly, chilled
- 200 g yoghurt
- 1 tsp ground mustard
- 30 g citron or lemon pulp, finely chopped
- Pinch of asafoetida
Method
- Slice the chilled pork belly into pieces about 3 mm thick and 5–7 cm long.
- Whisk the yoghurt with the mustard, citron pulp, and asafoetida. Fold in the pork and rest for 20 minutes before serving.
Notes
- Citron is hard to find; lemon pulp with a little finely grated peel is the closest substitute.