A spicy and flavorful Goan dish made with marinated pork, vinegar, and an array of aromatic spices. Perfect for those who enjoy bold and tangy flavors.
Preparation time
30min
Cooking time
2h
Ingredients
6 Servings
- 1 tsp black peppercorns
- 1 cinnamon stick
- 6 cloves
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 10 garlic cloves
- 2 tbsp ginger
- 2 onions
- 1000 g pork shoulder
- 2 tbsp red chili powder
- 1 tsp salt
- 1 tsp turmeric powder
- 30 ml vegetable oil
- 120 ml white vinegar
Directions
Step 1
Grind the cumin seeds, coriander seeds, black peppercorns, cloves, and cinnamon stick into a fine powder.
Step 2
In a large bowl, combine the pork cubes with the ground spice mixture, red chili powder, turmeric powder, minced garlic, minced ginger, and white vinegar. Mix well to coat the pork evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight.
Step 3
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and cook until they turn golden brown.
Step 4
Add the marinated pork along with the marinade to the pot. Cook on medium-high heat, stirring occasionally, until the pork is browned on all sides.
Step 5
Add salt to taste and enough water to cover the pork. Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the pork is tender and the sauce has thickened.
Step 6
Serve hot with steamed rice or bread.