Powered by Ajaxy
640true slidenames under 210true true 800http://inngoa.com/wp-content/plugins/thethe-image-slider/style/skins/frame-white
  • 5000 random true 25 bottom 30 http://inngoaholidays.com
    Holiday Homes in Goa 
    Call now for BOOKINGS !!
  • 5000 slideright true 31 bottom 30 http://inngoa.com/editors/watersports-in-goa-the-thrill-of-a-lifetime/#more-3021
    Water sports in Goa 
    Water Sports in Goa!
  • 5000 random true 30 bottom 30 https://www.facebook.com/power.goa
    Power Security Services Goa 
    Providing Bouncers & Security Guards in Goa
  • 5000 random true 25 bottom 30 http://inngoa.com/beinginngoa/top-10-most-beautiful-beaches-in-goa/
    10 Most Beautiful Beaches 
    10 Most Beautiful Beaches in Goa
  • 5000 random true 30 bottom 30 http://inngoaholidays.com/holiday-homes/lotus-holiday-home-single-bedroom/
    Lotus Holiday Home Benaulim 
    Lotus Holiday Home Benaulim
Holiday Homes in Goa
Water sports in Goa
Power Security Services Goa
10 Most Beautiful Beaches
Lotus Holiday Home Benaulim

Tag Archives: pork dish

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
Write a review
Print
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.
innGOA.com http://inngoa.com/

Read More

Pork Amsol

Pork Amsol

Pork seasoned with kokum to get a pickled sour flavour

Pork Amsol
Write a review
Print
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.
innGOA.com http://inngoa.com/

Read More

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
Write a review
Print
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.
innGOA.com http://inngoa.com/

Read More