Pork Indad is a mild sweet-sour pork dish. It is a popular dish in most of the Mangalorean Catholics banquets. The pork meat is cut into thin but slightly big pieces. Slices of this pork fried along with the masala give a juicy and amazing taste.
Mangalorean Pork Indad Recipe
Mangalorean Pork Indad By Eugine QuadrosCourse: MainCuisine: MangaloreanDifficulty: Medium
Mangalorean Pork Indad is a mild sweet-sour pork dish. It is a popular dish in most of the Mangalorean Catholics banquets. The pork meat is cut into thin but slightly big pieces
2 Kg Boneless and with fat Pork
- Whole garam masala
3 Inch Cinnamon sticks
4 Green cardamom
4 Black cardamom
3 tsp Garam masala powder
1 tbsp of Jaggery
Half glass of vinegar
Salt to taste
- For Masala
20 good coloured Byadgi chillis, wash and soak in hot water.
3 Big size onions sliced
20 peeled garlic cloves
4 tbsp of coriander seeds
1 tbsp of Jeera
2 tsp of mustard seeds
1 tbsp of pepper
2 tsp turmeric powder
Lemon size soaked tamarind
Grind it to a fine paste by adding chilli soaked warm water.
- Cut the pork for Indaad pieces .. the slices should be thin..( 1½ by 1½ inch with Fat) or make little big size pieces.. wash and strain it till dry.
- Take a sandwich bottom or non-stick vessel pour all the pork pieces and fry it till it releases the fat…
- when it starts to release fat add the ground masala and whole garam masala..fry it till the masala changes the colour and release its Aroma. Don’t add water.. the pork will cook in its fat released…
- Now add vinegar, salt and mix it well…be careful about salt… don’t add too much salt because it will become salty when it starts dry.
- Let the pork cook on a low flame..mix it gently once a while…
- Add the jaggery and garam masala powder once the pork cooks three fourth… Adjust the salt and vinegar if necessary. Do not cook too much because the sliced pork cooks faster than other pork masalas…
- The pork Indaad tastes suuuupperr… and very easy method to cook…