Pork Indad Recipe
Pork Indad is a sweet, tangy, spicy savoured Mangalorean/Goan special dish. You can just play with all these flavours as per your taste. The aroma from this dish which fills your home is just splendid. The perfect mix of the fat and meat along with the flavour is just so heavenly to enjoy. This dish is mostly present at Manglorean weddings, during Christmas etc and tastes best when served with sweet pulao and plum chutney.
Ingredients
For the pork
- 1 Kg Pork (cut into 3 inch* 3 inch) sized pieces
- Salt (as per taste)
- 1 Tsp Turmeric powder
For the Indad masala
- 15 Kumti red long chillies or Kashmiri red chillies
- 10 Pepper corns
- 3 Onions (Medium sized)
- 20 Dates (remove the seeds)
- 3 Cloves
- 1 Inch Cinnamon
- 1 Marble sized Tamarind
- 1/2 Tsp Jeera/cumin seeds
- 1/2 Pod garlic (remove the skin)
- 10 Mint leaves
Instructions
- Wash the pork pieces and drain the water. Add salt and 1 tsp turmeric powder. Leave it aside.
- Grind all the ingredients mentioned above into a fine paste for the masala.
- Heat a pan and fry the cut pork pieces to a golden brown color. Keep it aside.
- Keep a non stick vessel, add one table spoon refined oil (when you fry pork you may get some oil,you can use this instead of refind oil). Add the masala and fry for about 5 minutes. Add masala water Add pork ,cook until done.
- Gravy should be thick. If you prefer more sweetness, you can add jaggery. Garnish with fried potatoes.
- Serve hot with appams or neerdosas.