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Learn morePork Indad (Spicy, Sweet and Sour Pork)
A traditional Mangalorean dish that combines sweet, sour, and spicy flavors, perfect for festive occasions.
Ingredients
Ingredients
- 800 grams pork with fat
- 2 cinnamon sticks
- 4 cloves
- 2 sprigs mint leaves
- 1 teaspoon vinegar or to taste
- 2 teaspoons sugar or to taste
- salt to taste
- ghee or oil
- 1/2 tablespoons cumin/jeera
- 7 long red chillies adjust to taste
- 15 peppercorns adjust to taste
- 1 teaspoon turmeric
- 6 garlic flakes
- 1 tamarind marble sized ball
- 4 onions medium sized
Method
Preparation
- Wash and drain the pork and cut into thin slices (1 1/2 inch squares along with the fat on each piece). Boil/cook the meat without covering the pan until all the water has evaporated.
- Heat ghee or oil in a pan and fry these pieces on a medium flame till golden and the fat leaves the sides of the pan.
- Grind all the ingredients mentioned under 'For the masala'. Reserve the masala water from the mixer grinder.
- Add the ground masala and continue to fry for about 8-10 minutes on a slow flame. Add the reserved masala water if you require more gravy. Finally add the cinnamon, cloves, mint leaves, sugar, vinegar, and salt. Allow to simmer for another 5-7 minutes.
- Serve hot with sanna, polay, pan polay, chapathi, or rice.