A hot dish originally from Goa. It tastes better the day after making as it develops a pickled effect.
Cut the pork into 1” cubes. Pound the peppercorns. Mix with 0.5 cup of vinegar, sugar, bruised cardamom, green chillies, and crushed cloves. Layer with the pork and leave to marinate for at least 2 hours, preferably overnight.
In a blender make a paste of the: red chillies, turmeric, cinnamon, cumin, ginger and garlic pastes 0.5 cup vinegar and 0.25 cup water.
Heat the oil and fry the potatoes until brown. remove.
In the same oil sauté the onion until golden brown
Add the paste and stir fry until the oil surfaces
Add the pork and the marinade and sauté for 4 mins, add 4 cups water, bring to boil and then simmer on a low heat until pork is tender.
Add the fried potatoes and the pickled onions and cook until potatoes soften and gravey thickens.
Garnish with coriander leaves and serve with boiled rice. This is hot!
Halve or quarter the pickled onions depending on size. Don’t seed the chillies if you want an authentic level of heat and taste.
Serve with cucumber raita, indian bread of your choice and some pickled lime for a great meal.
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