Pork Indad is one of the dishes specially made during festivals in Mangalore. It is sweet, tangy, spicy and delicious. This pork preparation has a wonderful aroma of spices. It is believed that the dish has its origin from Portuguese community and subsequently influenced by Indian spices and the combination proving to be an extremely tasty dish. It is one of those classic Indian dishes which is similar to pork vindhaloo. It goes well with sannas, appams, neer dosa etc.
Ingredients
For marination
1. Pork boneless cubes – 500 gm
2. Turmeric powder – ½ tsp
3. Vinegar – 1 tsp
4. Lime juice – 1 tsp
5. Crushed garlic – 8 cloves
6. Crushed ginger – 1 Tbsp
7. Salt
For masala
1. Pepper corns – 10
2. Coriander seeds – 1 Tbsp
3. Mustard seeds – ½ tsp
4. Cloves – 3
5. Cinnamon – 1 inch piece
6. Star anise – 1 petal
7. Poppy seeds – ½ tsp
8. Dry red chillies – 2
9. Cumin seeds – 1 tsp
10. Onion chopped – 1 big
11. Raisins – ½ Tbsp
12. Tamarind paste – 1 Tbsp
13. Vinegar – 1 Tbsp
14. Oil – 2 Tbsp
15. Sugar – 1 tsp
16. Mint leaves chopped – 2 Tbsp
17. Rum or whisky (optional) – 1 Tbsp
18. Salt
19. Fried cubed potatoes – 1 big potato
Preparation
1. Marinate the pork with the ingredients under marination and keep aside for one hour.
2. Dry roast pepper, cloves, coriander seeds, mustard seeds, star anise, cinnamon, poppy seeds, dry red chillies and cumin seeds on medium heat for a minute until fragrant. Cool and grind to a fine powder.
3. Dry roast the chopped onions for a minute and grind with raisins, tamarind paste, and vinegar. Blend this with the above powdered masala until smooth.
4. Heat oil in a heavy bottom pan and fry the marinated pork stirring until lightly browned for about 2 minutes on medium flame. Remove from the oil and keep aside.
5. In the same oil add the spiced masala paste reducing the heat to low and stir for about 10 minutes until fragrant and oil separates. Add one cup water, sugar and fried meat. Cover and cook until pork is tender, on medium heat, for about 45 minutes to one hour stirring in between. Add hot water if required.
6. Stir in the mint leaves, fried potatoes and rum/whisky (if using) and cook covered for 2-3 minutes on medium flame and remove from fire.
7. Keep it covered for sometime before serving.
Tips
1. The masala needs to be ground to a fine paste.
2. This recipe can be prepared with any other meat like chicken, mutton etc
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