Roast Pork Śuṇṭhaka
Sanskrit
चतुरस्रीकृतान् खण्डान् शूलप्रोतान् प्रतापयेत् । अङ्गारेषु प्रभूतेषु घृतबिन्दुस्रवावधि ॥ ३३ ॥ पश्चान्मरिचचूर्णेन विकिरेत्सैन्धवं ततः । अथवाम्लपरिस्विन्नान् पूर्ववत्परिकल्पयेत् ॥ ३४ ॥
English
The pieces [of fatty pork], made four-cornered and pierced on a skewer, he should roast thoroughly over abundant embers, until drops of fat run down. Afterwards he should scatter powdered pepper over them, and then rock salt. Or else, the pieces sweated through in sour liquids, he should prepare as before.
Ingredients
- 1 kg pork belly, skin removed, or fatty pork shoulder
- 40 g tamarind concentrate
- 200 ml water
- 2 tsp fine rock salt
- 1 tsp ground black pepper
Method
- Cut the pork into long strips, then across into squares about 4 cm.
- Put the pieces in a pot with the water and the tamarind — the liquid should come about halfway up the meat. Cover tightly and cook over low heat for 50 minutes.
- Drain and pat dry.
- Thread the pieces onto metal skewers, leaving small gaps between them, then broil close to the element, turning, until crisp on all sides.
- Sprinkle with the salt and pepper and serve.