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Category Archives: pork

Goan Pork Chops

Goan Pork Chops

Quick and easy pork chops, with a cumin and pepper dry rub, pan fried to perfection. Pork chops are one of the easiest meats to grill.

Goan Pork Chops
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Ingredients
  1. 4-6 pork loin fillets
  2. 4-5 flakes of garlic
  3. 1-1.5 inch garlic
  4. 1 large lemon
  5. 8-10 green chillies (small)
  6. 1 tsp whole cumin seeds
  7. 1 tsp turmeric powder
  8. 1 tsp coriander powder
  9. 4-5 peppercorns
  10. Salt for seasoning
  11. Semolina for coating the meat.
Instructions
  1. 1. Using a meat tenderizer, hammer each loin into thin fillets. Make sure you place a cling film below and above the loin before hammering, this will avoid meat to stick to the hammer.
  2. 2. In a blender, mix together the rest of the ingredients. If needed little water can be added if paste is too thick.Season with salt
  3. 3. Marinate the meat with this masala , season with salt and pepper. Leave overnight.
  4. 4. In a pan, heat oil. Coat each fillet with semolina on either side, make sure the meat is well coated.
  5. 5. Fry each fillet in hot oil for couple of minutes either side, until crisp and meat is cooked.
  6. 6. Serve with Goan cabbage salad. This is made from finely chopped cabbage, tomatoes, red onions, freshly shopped coriander , seasoned with vinegar, salt and a dash of sugar.
Notes
  1. You could make a sandwich using ciabatta bread & ketchup.
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Salted Pork

Salted Pork

chopped onions, kokam and kashmiri chillies Salted pork is a simple dish to cook up, it hardly takes any time after you finish with the marination

Salted Pork
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Ingredients
  1. ½ kg pork boneless with fat
  2. 1 tbsp salt
  3. 2 onions
  4. 4 kashmiri chillies
  5. 4 kokum (cut in pieces)
Instructions
  1. 1. Slice the pork without cutting completely, to help marination, salt it and keep in the fridge for 2-3 days.
  2. 2. Once done with that slice the meat into slightly larger or medium pieces.
  3. 3. Put the vessel on the fire, add the pork without oil as the meat will cook on its own fat.
  4. 4. Once it starts cooking, add little water and let it boil.
  5. 5. Now add the kokum, onions, chillies to the salted pork stirring occasionally. Boil the meat for atleast 25-30 minutes or until ready.
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Pork Amsol

Pork Amsol

Pork seasoned with kokum to get a pickled sour flavour

Pork Amsol
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Ingredients
  1. ½ kg pork including fat
  2. 1 large onion cut long
  3. 1 tsp jeera
  4. 10-12 peppercorns
  5. ½ cup kokum
  6. 1 tsp oil
  7. ½ tsp vinegar
  8. Salt to taste
  9. 1 tsp ginger garlic paste
  10. 1 tsp sugar
  11. 1 green chilli
  12. ¼ cup water
Instructions
  1. 1) Cut pork into a cube, add garlic ginger paste, peppercorns, vinegar, salt and sugar and keep 45 minutes for marination.
  2. 2) In a pan on medium flame, add onions and sauté for 30 seconds. Now add cumin seeds, green chillies and sauté till onions are almost translucent and add marinated pork and stir continuously .
  3. 3) Add kokum and ½ cup of water and cook for 15-20 minutes.
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Pork Sorpotel

Pork Sorpotel

Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa and Mangalore

Pork Sorpotel
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Ingredients
  1. 1 kg boneless pork
  2. 1 Beef liver (Use beef liver instead of Pork liver), 1 heart, 1 tongue, 2 kidneys
  3. 4 Medium onions, chopped fine
  4. 2 Green chillies, chopped (slit, de-seeded) as per taste
  5. 12 dried red chillies/peppers
  6. 12 cloves garlic
  7. 1 inch piece ginger
  8. 12 peppercorns
  9. 8 cloves
  10. 2 one-inch pieces cinnamon
  11. 1 tsp cumin seeds
  12. ¼ cup vinegar
  13. 1 peg coconut feni (small wine glass)
  14. ½ cup oil
  15. Salt to taste
  16. 3 cups water
  17. 2 tbsp coconut jaggery
Instructions
  1. 1) Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water.
  2. 2) Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.
  3. 3) Now separately fry the onions in the oil, use the oil remaining from the fried meat till slightly brown, add the ground spices in vinegar and stir for 5 minutes . Add salt to taste, coconut feni, and any remaining vinegar, the stock of the boiled meat, chopped onions, green chillies and coconut jaggery.
  4. 4) Now lower the heat and let the sorpatel simmer for 45 minutes or more. Take care to stir it occasionally, when the oil comes to the top and sauce is thick, remove from the heat. Can be served with sannas, bread, pav, rotis, paothas and chapatti.
Notes
  1. Remember the longer you keep, the better it taste. If there is a occasion sorpatel should be prepared in advance.
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Pork Aad Mass/Bone Meat

Pork Aad Mass/Bone Meat

Pork Aad Mass/Bone Meat
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Ingredients
  1. 1 tbsp oil
  2. 1 kg pork ribs , cut into medium pieces
  3. 8-10 red chillies
  4. 8-10 kokum rinds
  5. 2 onions, chopped
  6. Salt & pepper for seasoning
  7. For the masala
  8. 6-8 cloves
  9. 6-8 flakes of garlic
  10. 1 inch ginger
  11. 1 cinnamon stick
  12. 1 tsp whole cumin
  13. 2 cardamon pods
  14. 8-10 peppercorns
  15. 1 tsp turmeric powder
  16. 1/2 tsp red chilli powder
  17. 1 tsp cumin powder
  18. 2 tbsp coconut vinegar
  19. 50 ml water
Instructions
  1. 1. Blend together the masala ingredients and marinate the pork for atleast 2 hrs . Add some water to the blender and shake. Keep this liquid to make gravy.
  2. 2. Heat oil in the saucepan or cooking pot. Add the red chillies, fry for a minute and then add the chopped onions and kokum. Cook until the onions are translucent.
  3. 3. Add in the meat (don't add the liquid) and fry for few minutes. Now add the liquids remaining from the marinade and blender. Cook on low heat until meat is tender. If you require gravy, little water can be added but boil well to thicken the sauce.
Notes
  1. Marinate the meat 4 hours in advance.
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Pork Vindaloo

Pork Vindaloo

Hot and tangy, this dish is from the heart of beautiful Goa on India’s western coast. It is a traditional Goan local dish prepared with vinegar and lots of spices. A simple dish made using basic masalas and will taste better eaten after a day. The longer it is kept the better it tastes. Eat it with plain boiled rice or Jeera Rice and a leafy green salad.

Pork Vindaloo
This is a traditional Goan local dish prepared with vinegar and lots of spices. A simple dish made using basic masalas and will taste better eaten after a day. The longer it is kept the better it tastes.
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Ingredients
  1. 1 Kg Pork (use boneless or chops)
  2. 1 medium onion, chopped finely
  3. 2 bay leaves
  4. 1-2 tbsp. of oil
For the masala
  1. 15 Garlic flakes
  2. 1 inch Ginger
  3. 12 Kashmiri chillies
  4. 2 Dalchini/cinnamon sticks
  5. 12 Cloves
  6. ¼ tsp. Jeera
  7. 1 tsp. Turmeric powder
  8. 2 tbsp. Vinegar
  9. 1 tbsp. Sugar
  10. 2 Onions
  11. Salt for seasoning
Instructions
  1. 1. Cut the boneless pork and the chops/bones into small cubes and reduce fat. Pat dry the meat pieces using a cloth to absorb any moisture. Add salt and keep aside pieces.
  2. 2. Blend the masala ingredients into a smooth paste. Divide into two parts.
  3. 3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.
  4. 4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.
  5. 5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Sauté until onions are soft.
  6. 6. Add the masala and cook until it starts to boil.
  7. 7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.
Notes
  1. You can also make this dish with chicken/beef.
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