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Tag Archives: goan pork dishes

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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