Assado de Leitoa, Roast Pigling
Use (Roast Pigling)
Use 4 legs of pigling
Use 4 inch piece of ginger
Use 25 cloves of garlic
Use 1 tsp cumin seeds
Use 2 inch piece of cinnamon
Use 16 cloves
Use 2 tsp peppercorns
Use 2 inch piece of turmeric
Use 1 tsp sugar or small bit of jaggery
Use 4 tbsp ghee or fat
Use Salt as per Taste
Wash the legs of the pigling well, prick slightly and rub in the salt and keep aside.
Grind all spices to fine paste with a little water and apply this paste to the legs.
Sprinkle a tablespoon of vinegar and keep aside for an hour or so.
Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs.
Allow to sizzle for a while and then add 3 or 4 cups of warm water including the water with which the grinding stone has been washed.
When the water is almost dried and the meat is cooked, remove the pan from the fire.
With the help of a fork and knife ( do not use fingers) slice the meat off the legs very neatly and fry these pieces in ghee or fat in a frying pan.
Arrange the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the meat and surround the meat with salad.