Pork Or Venison Pickle - Punjab, India

1. Cut pork into cubes and marinate in turmeric, chilli, salt and vinager.

2. overnight.

3. Fry onions in oil till brown, fry ginger and garlic add coriander.

4. Add meat and marinade and cook on low heat till tender and only oil remains.

5. Bottle when cool. Keep in fridge and eat within 60 days. Let mature for a.

6. week after cooking before eating.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	53.2056 g
Protein	5.5366 g
Carbohydrates	40.1821 g
Energy	648.906 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7925 g
Water	390.7184 g
Aspartic acid	0.4884 g
Calcium, Ca	149.834 mg
Lutein + zeaxanthin	39.182 g
Fiber, total dietary	10.5771 g
Fatty acids, total saturated 22:0	0.003 g
Fatty acids, total trans-polyenoic 13:0	0.0015 g
Carotene, beta	919.0425 g
Niacin	1.2392 mg
Vitamin A, RAE	511.203 g
Arginine	0.3721 g
Riboflavin	0.1616 mg
Tocopherol, beta	0.0133 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0316 g
Fatty acids, total saturated 20:1	0.0016 g
Glutamic acid	0.9762 g
Sodium, Na	178.398 mg
Fatty acids, total saturated 16:1 undifferentiated	1.1556 g
Total lipid (fat)	53.2056 g
Manganese, Mn	1.7862 mg
Fructose	4.479 g
Proline	0.1691 g
Fatty acids, total saturated 16:0	13.6713 g
Fatty acids, total saturated 8:0	0.5731 g
Sucrose	3.0829 g
Choline, total	38.5117 mg
Fatty acids, total polyunsaturated 18:1 t	0.0017 g
Sugars, total	13.9013 g
Serine	0.1063 g
Fatty acids, total saturated 10:0	1.3056 g
Fatty acids, total saturated 18:0	6.2272 g
Vitamin B-6	0.5027 mg
Selenium, Se	4.4138 g
Ash	2.6 g
Fatty acids, total saturated 18:1 undifferentiated	13.7402 g
Pantothenic acid	0.495 mg
Phenylalanine	0.1338 g
Copper, Cu	0.3266 mg
Betaine	0.9415 mg
Thiamin	0.1711 mg
Retinol	422.3 g
Methionine	0.0246 g
Iron, Fe	4.5645 mg
Carbohydrate, by difference	40.1821 g
Phosphorus, P	151.4315 mg
Folate, total	60.823 g
Tocopherol, gamma	0.3566 mg
Fatty acids, total saturated 4:0	1.6533 g
Lycopene	1.594 g
Alanine	0.1202 g
Cholesterol	131.2 mg
Valine	0.1431 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	1.7322 g
Glycine	0.1399 g
Carotene, alpha	113.136 g
Glucose (dextrose)	6.162 g
Fatty acids, total saturated 14:0	5.1655 g
Zinc, Zn	1.2333 mg
Isoleucine	0.1004 g
Fatty acids, total saturated 12:0	1.4427 g
Fatty acids, total polyunsaturated	2.5282 g
Fatty acids, total saturated 14:1	0.005 g
Tocotrienol, gamma	0.1554 mg
Fatty acids, total polyunsaturated 17:1	0.0049 g
Leucine	0.1793 g
Tocotrienol, alpha	0.3105 mg
Vitamin A, IU	3192.5435 IU
Folate, DFE	60.823 g
Tryptophan	0.0556 g
Vitamin C, total ascorbic acid	23.9088 mg
Phytosterols	55.698 mg
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.1854 g
Fatty acids, total saturated 20:0	0.0059 g
Fatty acids, total saturated 6:0	0.9799 g
Tyrosine	0.0826 g
Vitamin B-12	0.0051 g
Vitamin K (phylloquinone)	15.4944 g
Fatty acids, total saturated	32.1559 g
Histidine	0.0676 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0032 g
Fatty acids, total monounsaturated	15.6656 g
Threonine	0.1041 g
Folate, food	60.823 g
Fatty acids, total polyunsaturated 17:0	0.0109 g
Cryptoxanthin, beta	189.035 g
Vitamin E (alpha-tocopherol)	3.7426 mg
Fatty acids, total trans	0.0017 g
Fatty acids, total trans-monoenoic	0.0017 g
Magnesium, Mg	75.854 mg
Lysine	0.1715 g
Potassium, K	839.2145 mg
Cystine	0.0319 g
Fluoride, F	4.0866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Ginger	2 tablespoons	9.6	2.1324	0.09
Oil	0.25 cup	448.95	0	50.9835
Onion	2	120	28.02	0.3
Vinegar	0.5 cup	25.095	1.1114	0
Coriander Powder	1 tablespoon	14.9	2.7495	0.8885
Cardamom Powder	4	0	0	0
Pepper	1 teaspoon	5.773	1.4708	0.075
Turmeric	1 teaspoon	9.36	2.0142	0.0975
Garlic Clove	1	0	0	0
chili powder	2 teaspoons	15.228	2.6838	0.7711
venison	1 kg	0	0	0