Pork Indaad

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PORK INDAAD


This is in fact, the most appreciated and most loved dish in my house. Many of my guests have admired this dish &  have gone for a second serve. 

The perfect blend of sweet, sour and spicy taste makes anyone to fall in love with this lip smacking dish. 

This is one of the main dishes in mangalorean catholic weddings menu and also for any other special celebrations. 

The silky gravy with soft & juicy pork  is relished with sannas, apams or panpole( neeru dosa).. Goes well even with plain boiled rice, sweet pulav or ghee rice. 

Roasted potatoes added to the gravy gives extra richness and taste to this dish. 

The aroma while frying the masala & cooking this this dish is just irresistible.  

This dish tastes awesome on the 2nd day & can be preserved for few days. Goes better over time as the gravy absorbs all the flavours from the meat & masala. 


Few tips to have a perfect indaad:


1. Select good quality tender meat with fat attached to it. Its called as 'vob mass' in konkani. 
2. Grind masala to a fine paste. 
3. Fry the ground masala till raw smell disappears. If the masala is more, you need to fry for a longer time. 
4. Fry pork slices well. Fry them in batches. 

RECIPE:

For 1/2 kg pork.

For masala:

  • 6-8 red long chillies. Here i have used Kashmiri chillies
  • 2-3 short chillies (as per your choice)
  • 1/2tsp geera
  • 1/2tsp pepper
  • 8-10 garlic flakes
  • 1/2" ginger
  • 1/2 tsp kuskus/poopy seeds
  • 5 cloves
  • 1" cinnamon stick
  • 2 large onions
  • 1 tsp raisins
  • Little tamarind, turmeric. 

Other Ingredients:

  • 1 onion sliced is required for seasoning. 
  • 1-2 tbsp ghee
  • 2 medium sized potatoes sliced. 

METHOD:



Select good quality pork with fat and meat attached. Wash well & slice as per your choice. 


Add salt and turmeric powder & keep aside for 1 hour. 
Fry these slices in batches without oil. The natural fat from pork is released while frying. 


Fry on both sides. (Frying time depends on the quality of meat)
(I usually discard the fat released while frying. Some people use this fat for frying masala. I use ghee)


In the same pan fry some potato slices & keep aside. 


Grind all the ingredients mentioned under masala to a fine paste. 


Fry one sliced onion in 1-2 tbsp ghee to golden brown, add ground masala. 
Fry on a slow flame for 4-5 minutes till raw smell disappears. 


Add masala water, keep the gravy thick. Add sugar(as per your choice), salt & very little vinegar. Mix well. Boil this gravy. 


Add fried meat & cover & cook for another 8-10 minutes till masala is well costed to the pieces. 


Delicious indaad is ready.  


Make sure that the pork is cooked well. If it is hard,  then cook for a longer time. 


Add fried potatoes ( optional)
Mix well. 


Delicious pork indaad with fried potatoes is ready. 


Goes well with hot crispy rice bakri. 

Super moist, delicious pork indaad with fried potatoes. 
Enjoy with your loved ones. 
 



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