I have several recipes for this dish and several methods of making it. This one has a few ingredients like mustard and coriander which I have never used before. However it turned out very well
I made this dish on a Saturday night and left it out the whole night rather than refrigerate it. The vinegar preserves it from spoiling. I reheated it well in the morning and will heat is once again just before lunch. In my opinion, after reheating the pork in the morning and cooling it, it should then be refrigerated for another 24 hours before serving.
While the pork used was lean pork, I recommend you ask your butcher for a few additional pieces of bone which you cook with the gravy and then can discard. The flavour from the bone is incredible.
Also, for grinding the masala I use both water and vinegar. Some recipes use only water and then while cooking add vinegar. If you are using Goa vinegar please go easy, it’s bloody strong but there is no substitute for it. Having said that some recipes drop the vinegar entirely for tamarind pulp and some amount of Goa jaggery.
Lean pork – 1 kg
Kashmiri chillies – 12-15 ( depending on how spicy you want it )
Cumin seeds – 1 teaspoon
Cinnamon stick – 1 inch piece
Garlic – 10 large cloves or 14 small
Turmeric – 1/2 teaspoon
Cloves – 16
Pepper corns – 7
Ginger – 1 inch piece
Mustard – 1/2 teaspoon
Coriander seeds – 1 teaspoon
Use vinegar and water to grind
Onions – two large
While grinding I recommend you grind all the dry ingredients first to a fine powder and then add the garlic and ginger with vinegar and water
Cut and clean the pork into nice dices. Grind the masala and apply it to the pork along with salt and let it rest outdoors for an hour.
In a pot heat oil and fry the sliced onions. Add the marinated pork with two cups of water. Cook on a slow fire for 40 minutes adding water as required and stirring the meat every ten minutes. Do not add too much water as meat releases its own water. When done and if you prefer, add a green chilly and some finely chopped fresh ginger
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