Laura’s Mangalorean Pork Indad
Ingredients
1kg Pork loin or Pork belly, sliced into 4 cm long x 2 cm broad pieces or cut into chunks.
Add 1 ½ tsp of salt and marinate for half an hour.
Then fry the pork in a little oil until slightly brown and the juices run clear. Set aside.
Masala - Grind to a paste:
1 tbsp. (flat) coriander seeds
2 tbsp. (level) Jeera seeds
½ tsp whole mustard seeds
6 cloves
1 big piece of cinnamon
1 level tbsp. kuskus (poppy seeds)
5 short red chillies
And a handful of long red chillies or 1 tbsp Kashmiri chilli powder
100 -150ml white vinegar3 big onions
Few mint leaves (about a handful)
50g sultanas
1 whole pod garlic
A walnut sized lump tamarind or 1 tbsp tamarind paste
1 inch piece ginger
1 onion sliced
Cooking Steps
Step 1
Slice the pork into 4 cm long x 2 cm broad pieces or cut into chunks.
Add 1 ½ tsp of salt and marinate for half an hour.
Then fry the pork in a little oil until slightly brown and the juices run clear. Set aside.
Step 2
Masala. Grind all the masala ingredients together in vinegar to a paste.
Step 3
Fry an onion (sliced) in a little ghee or oil. Add the ground masala and fry for 15-20 minutes. This is an important step as the Indad taste and rich colour comes from frying the masala well until it turns into a deep rich colour.
Step 4
Add the browned pieces of pork, and the pan juices to the fried masala. Add 1 tsp salt, and a cup of water. Cover and simmer for 20 minutes until the pork is soft and tender. Finally, add 3 tbsp. of sugar during the last 5 minutes of cooking.
Chef’s Tips:
- The pork slices should have a fat cap (similar to the pork chops found in UK supermarkets)
- Proper browning of the meat is a crucial step as it creates a rich flavour base for the dish
- Fry the ground masala for the time stated in the recipe (don't shorten this step)
- Sliced potatoes half fried can be added to the pork and cooked until tender.
Serve: Transfer the pork to a carving board cover loosely with foil and let rest for 15 minutes. Carve and serve