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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.
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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- 1 Kg Pork (use boneless or chops)
- 1 medium onion, chopped finely
- 2 bay leaves
- 1-2 tbsp. of oil
For the masala
- 15 Garlic flakes
- 1 inch Ginger
- 12 Kashmiri chillies
- 2 Dalchini/cinnamon sticks
- 12 Cloves
- ¼ tsp. Jeera
- 1 tsp. Turmeric powder
- 2 tbsp. Vinegar
- 1 tbsp. Sugar
- 2 Onions
- Salt for seasoning
- 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. Blend the masala ingredients into a smooth paste. Divide into two parts.
- 3. Marinate the pork with one part of the masala, and keep overnight. Keep the other part in the fridge to use later.
- 4. In a pan, heat oil. Fry the marinated pork pieces, to seal the juices and lightly brown the meat. Keep aside.
- 5. In a sauce pan, heat oil. Add the bay leaves and chopped onions. Sauté until onions are soft.
- 6. Add the masala and cook until it starts to boil.
- 7. Add the pork and mix well. Season as required. Simmer on low heat and cook until meat it very tender.
- You can also make this dish with chicken/beef.
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