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.

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