• ditzndatz

East Indian Pork Tamriad


I have Goan roots but my mum cooked a lot of East Indian (EI) recipes, thanks to her many EI friends. Came across this recipe on one of the EI FB groups, which I tweaked a bit to add oomph. We absolutely loved it and it is a keeper.


Credit: Laura Gomes


Collect it:


• 1 kg pork cut into curry pcs – washed

• 1 tsp salt

• 1 tbsp garlic-ginger paste

• 2 tsp pepper powder

• 1 tbsp vinegar

• 1 tbsp oil

• 6 kokum petals

• One Maggie cube


Masala to be cut fine lengthwise


• 3 onions

• 1” ginger

• 8 flakes garlic

• 4 green chillies


Masala to be ground to a paste in 2 tbsp of vinegar


• 6 red chillies

• 2 wet dates (deseeded)

• 1 tsp jeera/cumin

• 1/2 tsp coriander seeds

• 1/2 tsp white poppy seeds

• 1/2 tsp sesame seeds

• 1/2 tsp turmeric powder

• 1/2 tsp mustard seeds

• 1” pc cinnamon

• 4 cardamoms

• 4 cloves

• 10 peppercorns


Make it:


To the pork add salt, ginger garlic paste, pepper powder and set aside.


In a pressure cooker heat oil. Add cut masala, sauté till the raw smell disappears. Be careful not to burn it. Add the ground paste and fry well. Add pork and mix well. Add required water (say ¼ cup or a little more) and pressure cook for 3 whistles on high flame. Turn the gas to slow flame and cook for 10 more minutes till the pork is soft, literally falling off the bone! Let the cooker depressurize.


Pour the cooked pork in a cooking dish and bring it to a boil. Add vinegar, kokum petals, Maggie cube and simmer for 7 minutes. Check for salt and vinegar. Add if needed.


This dish goes well with poe (the Goan bread) or parathas.


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