Pork in green masala

This dish is a thick gravy and is meant to be eaten a day later. If you are using Goa vinegar then please mix it with white vinegar to a fifty-fifty mix. You could also marinate the pork in the ground green masala for half a day in the fridge. If you do that leave it out after marination till it comes to room temperature. Add it to the friend onions and follow the recipe as below .


Lean Pork – 1 kg

Grind together
Fresh coriander- 100 grams
Mint leaves – 10 grams
Green chillies – 11
Cardamom- 6
Cumin seeds- 2 heaped teaspoons
Black peppercorns – 1/2 teaspoon
Cinnamon- 2 inch stick
Cloves – 6
Ginger – 1 inch piece
Garlic – 10 to 12
Vinegar – four tablespoons
Sugar – 1/2 teaspoon
Turmeric – 1/2 teaspoon

For frying
Onions – 300 grams

In a pot heat some oil (not too much as the pork releases its fat) add the onions and fry till translucent. Do not cut down on the number of onions specified. If your dish never turns out as good as you think it should it’s because you are perhaps tampering with recipes and not because the person giving it to you is dropping an ingredient.

Now add the ground masala and fry for one minute. Add half a cup of water and continue cooking till the masala is cooked. You will know this as the oil begins to float on the top. Now add the pork meat and another cup of water and bring to boil. Drop the heat, cover the dish and cook for the next 40 minutes on a low heat or till the meat is tender.

Important : you need to visit this dish every five minutes stirring it. Pork release it’s own fat and water so add water enough to cook. You can have this dish with a runny gravy but it was created to be a thick gravy. So add water only as and when desired. When cooked (eat a piece to know if it is cooked or not ) set aside to cool. Leave this dish in the fridge for a day before eating. Its best eaten a day later. 

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