Mangaluru
Pork indad
Sweet, sour and fiery pork that tastes better on day three. Mangalorean Catholic Christmas in a pot.
100 minTime
31 gProtein each
hotSpice
Make it your way
Grandma's wayByadgi chillies, cane vinegar and pork cooked low and slow.
The original553kcalsame
31 gproteinsame
4 gfibresame
100minutessame
Pork indad as Mangalorean Catholic homes make it for Christmas.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Grind chillies, garlic, ginger, cumin, pepper, cloves, cinnamon, turmeric and tamarind with 3 tbsp vinegar to a smooth paste. Rub over the pork and rest at least 2 hours.
- 2Heat oil in a heavy pot and fry the onions until deep golden.
- 3Add the pork with all its marinade and fry on high, stirring, until the meat releases its own fat.
- 4Add water, cover and simmer on low until the pork is almost tender, about 50 minutes.
- 5Add potatoes, sugar, salt and the rest of the vinegar. Cook uncovered until the potatoes are soft and the gravy coats the meat.
- 6Rest overnight if you can and reheat gently before serving.
Serve it like this
Serve hot in a deep bowl with the oil glistening on top, with sannas or white bread to mop up.