Pork Indad - Alice Pereira Mai

Recipe by Alice Pereira Mai

Ingredients:
1 kg pork (cut in 1 1/2" medium slices)
3 medium potatoes (roundels)
vinegar (optional)
5 tbsp sugar
salt

For grinding:
3 large onions
8-10 red byadgi chillies
4 green chillies
1" ginger
6 cloves garlic
1 tsp jeera
12 peppercorns
1/2 tsp turmeric
1" cinnamon
2 cardamom
4 cloves
marble size tamarind
handful raisins
handful mint

For seasoning:
1 large onion (sliced)
3 tbsp ghee

Steps:
  1. Cut the pork into slices. Wash well and drain. 
  2. Marinate the pork with 1/2 tbsp salt and keep it aside.
  3. Wash the potatoes, cut it and keep it in water with 1/2 tbsp salt.
  4. Grind the masala into a very fine paste.
  5. Squeeze the pork well and remove all the excess water. Separate the meat and fat pieces.
  6. In a non-stick vessel, heat 1 tbsp ghee. Add the pork fat slices first and fry on both sides on medium flame and keep it aside.
  7. In the same vessel, add the meat pieces and fry well on both sides and keep it aside with the fat pieces. 
  8. In the same vessel, add potatoes and fry well on both sides. Don't overcrowd. Keep it aside separately. 
  9. Throw the remaining ghee and fat from the vessel.
  10. In the same vessel, add 3-4 tbsp ghee. Add onion and brown them (don't burn).
  11. Add the ground masala and fry well till the oil separates. 
  12. Add 2 cups of water to the grinder jar and pour the masala water.
  13. Add cooked pork and bring to a boil till pork becomes soft. 
  14. Check for salt and adjust if needed.
  15. Add 5 tbsp sugar (adjust according to taste)
  16. Add vinegar, if required and mix well.
  17. Add potatoes and bring to a boil (The gravy should be semi-thick, not too watery)
  18. ENJOY!
Notes:
  • If you want the masala to be thick, add less masala water.
  • Variations:
  1. When grinding the masala, add 2 red short chillies (motwi mirsaang), and don't add garlic.
  2. Don't add a sliced onion before frying the ground masala.