Pork Indad

Pork Indad is a traditional Mangalorean Catholic dish. It is a celebration dish, that is usually prepared for Christmas or served at weddings.

The Mangalorean Pork Indad is a rich gravy with its perfect blend of sweet, sour and spice. It is quite similar to the famous Goan Pork Vindaloo, but has a unique flavor of it's own.

INGREDIENTS

1kg Pork

10-12 Dry Red Chillies ( Byadgi)

4 Kashmiri Chillies

3 Large Onions

12 Cloves of Garlic

1" Piece of Ginger

3-4 Dates

10 Raisins

1/2 tsp Tamarind

2 tsp Jeera

1 tsp Haldi

1 tsp Whole Peppercorns

1" Stick of Cinnamon

5-6 Cloves

5 tbs Vinegar

Salt to taste

Sugar - if required

3 Medium sized potatoes

Oil for deep frying the potatoes

METHOD

• Cut the pork meat into 1/2 inch thick slices. Wash and drain out all the water.
• Marinate the pork slices with some salt and 2-3 tbs of vinegar for an hour.
• Meanwhile cut the potatoes into wedges, add some salt and deep fry them till golden brown.
• In a pan, dry roast the chillies, jeera, pepper,  cinnamon and cloves.
• Cool completely and grind it to a fine powder.
• In the same pan heat a tablespoon full of oil and fry the onions, ginger and garlic till lightly browned.
• Cool completely and grind to a smooth paste along with the dry masala powder, haldi, tamarind, dates, raisins and half a cup of water.
• Heat a non-stick vessel, add a tablespoon or two of oil and start frying the pork slices.
• Do not add too much oil when frying, as the pork will start to release fat.
• Fry the meat in batches till it is lightly browned on all sides.
• Do not fry the meat too much as it will get hard.
• Now fry the ground masala paste using fat released from the fried pork.
• Once the masala is fried, add the fried meat and 2 cups of water.
• Add salt to taste.
• Cover and cook till the meat is completely cooked and the gravy has thickened.
• Now add the fried potatoe wedges and mix.
• Check for salt and sweetness. Add if required.
• Finally add 2 tbs of vinegar.
• Serve with Appams or sweet pullao.

Sliced Meat Marinated with Salt and Vinegar

Ground Masala Paste, Fried Potato Wedges & Lightly Fried Meat