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 .
Ingredients
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
Salt
For frying
Onions – 300 grams
Fr. Warner D'Souza is a Catholic priest of the Archdiocese of Bombay. He has served in the parishes of St Michael's (Mahim), St Paul's (Dadar East), Our Lady of Mount Carmel, (Bandra), a ten year stint as priest-in-charge at St Jude Church (Malad East) and at present is the Parish Priest at St Stephen's Church (Cumballa Hill). He is also the Director of the Archdiocesan Heritage Museum and is the co-ordinator of the Committee for the Promotion and Preservation of the Artistic and Historic Patrimony of the Church.
