Tag Archives: Pork

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

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“Britto Goa Sausages” Cooking Recipe

Britto Goa Sausages

“Britto Goa Sausages” Cooking Recipe

½ Kg of “Britto Goa Sausages” or Goa Sausages

Ingredients:

3 Onions or 300 grams

1 Peeled Potato (medium)

15 flakes Garlic

1 Green Chillie

2 inches Ginger

Method:

Chop Onions, Ginger, Chillie, Garlic. Cut the potatoes into small cubes.

Open up the sausages and separate the meat from the gut. Immerse the gut in warm water and this will give you some masala water.

Place a pan on fire. Add little oil and fry the onions. When the onions turn translucent add the chillie, garlic and ginger and fry for sometime. Now add the meat pieces and fry. Add masala water and allow it to cook for sometime. Add the cubed potatoes and mix well. Cook on slow fire after closing the lid. Check the meat for salt & vinegar and then check if the potato has cooked and if yes, put off the fire and allow it settle down by its own heat.

Eat with bread/chapatti/rice.