Pork Indad (Mangalorean style) which is similar to vindaloo; a classic traditional dish made by the Mangalorean Catholic Community and is prepared on special occasions. Each household has their variation of preparing this pork recipe.
It has lot of elements – sweet, sour, spice and acidity. Nailing it right – you got yourself a perfect dish to enjoy with your family.
To get an extra taste for the dish, try taking full fat pork. It tastes best as it ages, so making it day ahead would be a good idea. It can be refrigerated, re-heated and served. There should be a delicate balance of flavours – no overpowering of any ingredients.
When I made Pork Indad at home, it was completely wiped out in no time. Believe me! It’s so lip-smacking! Serve and enjoy with laced appams, fresh steamed sannas, bread buns or polay. Simply divine!
“Wishing all my readers a Merry Christmas!”
Succulent, juicy and tender pork with the sweetness of raisins, fiery chillies and unique acidity of vinegar makes a delicious dish for any occasions.
Prep time : 15 mins, Cooking time : 45 mins, Cuisine : Mangalorean, Serves : 2-4, Author : Gloria
700 gms pork with fat
1 tsp sea salt
pinch of turmeric powder
½ cup of water
salt/sugar/vinegar to taste
To grind into a smooth paste :
1 large sized onion (peeled/quartered)
1” ginger (peeled)
1 garlic pod (peeled)
8-10 nos raisins
2 tbsp of coriander and mint leaves each
1” cassia cinnamon
½ tsp cumin seeds
1 tbsp coriander seeds
15 nos peppercorns
½ tsp turmeric powder
10 nos Kashmiri or mild red chillies (colour)
5 nos bird’s eye red chillies (heat)
1 tsp white poppy seeds
1 marble sized tamarind
Cut the cleaned pork into 1” cubes and marinate pork with salt and pinch of turmeric. Reserve for 20 minutes.
Dry roast whole spices gently over low heat for a minute until fragrant. Tip it in a blender and grind them along with the onions, ginger, garlic, raisins, coriander and mint leaves.
Heat oil in a skillet over high heat; add marinated pork and allow it to cook for 3-4 minutes, tossing occasionally until the meat is slightly caramelized, reducing heat as and when required.
Lower heat; add the masala paste and stir constantly for 8 minutes till raw smell leaves and oil releases at the edges.
Now, add water and bring it to boil. Cover and allow it to cook further on low heat for 40 mins till fork-tender. Season to taste and adjust accordingly.
Switch off heat and give a resting period of an hour so that the masalas are seeped into the dish.
Serve and Enjoy!
My observations/notes :
- I took a combination of red chillies to add heat and colour to the dish. Choice varies.
- Adjust spice according to tolerance.