Terry's Manglorean Pork | ExpatWomanFood.com
 
 

Posted on

10 October 2012

by

Terry Sequeira

Terry's Manglorean Pork

Ingredients

2kg pork - cut into cubes
<em><strong>FOR GRINDING
</strong></em>2 tbsp coriander seeds
2 tsp cumin seed
1 tsp aniseed
10 -12 peppercorns
10 cloves
2 sticks cinnamon
1 tsp mustard seeds
24 kashmiri chilies
1 onion
4 cloves garlic
Salt and vinegar to taste
<em><strong>FOR CHOPPING</strong></em>
6 onions
2 pods garlic
2 inch piece fresh ginger

Preparation

  • Wash the pork well, drain out all the water and apply a little turmeric powder to the meat pieces.
  • At the side, roast all the ingredients on a pan for a while.
  • Then put all the roasted ingredients in a mixer and grind it to a fine paste.
  • Then chop up the onions.
  • Slice the garlic and keep aside.
  • Then cut the ginger very fine.
  • Mix the onions, garlic and ginger with the ground masala.
  • Then apply it to the pork well (in the pot you will cook it in) and allow it to marinate overnight.
  • The next day, keep the pot out for 15 - 20 minutes before placing it to cook on low heat.
  • Let it cook for about 1 to 1 1/2 hour.
  • Add salt and vinegar when cooking.
  • No need to add water - however if you feel the meat is not cooked completely and may be slightly dry
  • then add some water and allow the pork to cook a while longer.
  • Ideal to have with white bread or rice.
Cooks Note

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