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A traditional Mangalorean dish that combines sweet, sour, and spicy flavors, perfect for festive occasions.
10 min
Prep Time
25 min
Cook Time
35 min
Total Time
4
Servings
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.