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This classic Goan Catholic dish features tender pork simmered in a rich, complex masala. The unique balance of tangy vinegar, sweet jaggery, and aromatic spices creates a truly unforgettable flavor profile, perfect for a special meal.
For 4 servings
Prepare the Masala Paste
Marinate the Pork
Sauté Onions and Brown the Pork
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This classic Goan Catholic dish features tender pork simmered in a rich, complex masala. The unique balance of tangy vinegar, sweet jaggery, and aromatic spices creates a truly unforgettable flavor profile, perfect for a special meal.
This goan recipe takes 105 minutes to prepare and yields 4 servings. At 463.6 calories per serving with 51.91g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow Cook the Curry
Finalize and Serve
You can make this dish with 750g of bone-in chicken or mutton. Adjust the cooking time accordingly – chicken will cook faster (around 40-45 minutes), while mutton will require longer simmering (around 90 minutes or more).
If you can't find coconut vinegar, you can substitute it with apple cider vinegar or malt vinegar. The taste will be slightly different but still delicious.
Dark brown sugar can be used as a 1:1 substitute for jaggery if you don't have it on hand.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The blend of spices like turmeric (containing curcumin), ginger, and garlic possesses powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress in the body.
This dish provides essential B vitamins from the pork, particularly B12 and B6. These vitamins are crucial for healthy nerve function, energy metabolism, and the formation of red blood cells.
Pork shoulder or pork belly are ideal. They have a good balance of meat and fat, which renders down during slow cooking, making the gravy rich and the meat exceptionally tender.
Yes. To reduce the heat, deseed the Kashmiri red chilies before soaking them. Kashmiri chilies are prized more for their vibrant color than extreme heat, but deseeding will definitely make the dish milder.
Pork Indad tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.
It is a rich and indulgent dish. While the spices offer anti-inflammatory benefits and pork provides high-quality protein, it is also high in fat and calories. It's best enjoyed in moderation as part of a balanced diet.
A single serving of approximately 275g contains around 550-650 calories, primarily depending on the fat content of the pork cut used.
Traditionally, it's served with Goan breads like Pao (crusty bread rolls) or Sannas (steamed rice cakes) which are perfect for soaking up the delicious gravy. Plain steamed rice is also an excellent accompaniment.