Mangalorean Pork Indad for Christmas

Rufina Shrotri shares a family recipe that’s a staple on the Christmas table.

This tangy, sweet and spicy dish is a must on our Christmas table. My mother would start preparing for pork indad at least two days in advance, and keep it in the fridge, to be removed for lunch on Christmas Day. “It will tastes better with time, as the masala will infuse well,” she would say. This dish works well as a small appetiser, but for us Mangaloreans, it’s perfect partner is the fluffy sanna. 

RECIPE FOR PORK INDAD

INGREDIENTS

750 gm pork
8 dry chillies 
3 green chillies 
1 and 1/2 onion 
1/2 tsp cumin seeds
1/4 tsp turmeric powder
A small cherry size tamarind 
8 cloves of garlic pods, if small take 10
5 peppercorns
5 cloves
1 inch cinnamon 
1 tsp vinegar
1 tsp sugar
1/2 tsp salt 

Method

Wash the pork well. Boil it in water with 2/3 cloves, 1 inch cinnamon and salt to taste, until well cooked. Drain the meat from the stock and retain the stock.
Grind all the other ingredients into a fine paste in the vinegar. Don’t add water.
Heat 1 tbsp ghee, brown the meat well, remove and keep aside.
In the same ghee, add the ground paste and stir fry till you see the ghee separating from the sides. Sprinkle a little water once or twice when frying, if you feel it’s burning.
Add the meat and toss well till the masala coats the meat well. 
Add the stock according to how thick you want the gravy to be, and stir.
Taste as you go and season with salt and sugar if required. You could add potatoes too if you like.

Banner image credit: The Tiffin Box

 ALSO ON GOYA