Goan Pork Indad with Boiled Rice

Instructions

1. 1

   Prepare the Masala Paste

   • Break the dried red chilies, remove stems, and soak them in a little warm water for 20 minutes to soften.
   • In a high-powered blender, combine the soaked red chilies (with their soaking water), ginger, garlic, cinnamon, cloves, black peppercorns, and cumin seeds.
   • Add the turmeric powder and coconut vinegar. Blend everything to a very smooth, fine paste. Scrape down the sides of the blender as needed to ensure no coarse bits remain.
2. 2

   Marinate the Pork

   • In a large non-reactive bowl, place the pork cubes.
   • Pour the ground masala paste over the pork. Add the grated jaggery and salt.
   • Using your hands or a spoon, mix thoroughly until every piece of pork is evenly coated in the marinade.
   • Cover the bowl and refrigerate for at least 4 hours, but preferably overnight for the flavors to penetrate deeply.
3. 3

   Sauté Onions and Brown the Pork

   • Heat oil in a heavy-bottomed pan or Dutch oven over medium heat.
   • Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Add the marinated pork to the pan. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally, until the pork is browned on all sides and the raw smell of the masala has cooked off.
4. 4

   Slow Cook the Curry

   • Pour 1 cup of hot water into the pan and stir well, scraping any browned bits from the bottom.
   • Bring the mixture to a boil, then reduce the heat to low.
   • Cover the pan with a tight-fitting lid and let it simmer gently for 60-70 minutes.
   • Stir every 15-20 minutes to prevent the curry from sticking. The pork should be fork-tender and the gravy should have thickened considerably.
5. 5

   Finalize and Serve

   • Once the pork is tender, uncover the pan and taste the gravy. Adjust the seasoning with more salt, jaggery, or vinegar to achieve the perfect balance of savory, sweet, and tangy.
   • If the gravy is too thin, simmer uncovered for a few more minutes to reduce it. If it's too thick, add a splash of hot water.
   • Turn off the heat and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld further.
   • Serve hot with traditional Goan pao, sannas, or plain steamed rice.