My Mother was the "Rock" of our family. Strong, independent with exceptional traits. An amazing cook, she was innovative in the kitchen. By watching her and under her guidance, I learned so much. She lives on through her recipes. Prepared her Goan Style Chilli-Garlic Pork. The meat flavoured with a good amount of green chillies and garlic. Heat from the chillies is balanced with tamarind and vinegar. Garlic complementing and flavouring the meat without overpowering. Green chillies and garlic together in combination with the other spices is what makes this dish absolutely delicious. Pair it with rice or bread of choice. Alternatively, serve as an appetizer with some alcoholic drinks.
Green chillies are perfect to add a hint of heat or lend its bold taste to any dish. Select ones that are bright in colour with a firm skin, unwrinkled, free of blemishes or bruises. The fiery heat in peppers is from capsaicin, found in the white pith of the inner walls, not the seeds. Getting rid of this membrane along with the seeds can reduce the intense spice.
Garlic is a common ingredient used for flavouring foods. Readily available throughout the year, fresh or dried. When selecting, choose firm, plump bulbs, free of spots or blemishes with no sprouting. Store in a dry, cool, well-ventilated place. Low in calories, nutritious with various health benefits.
Green chillies are perfect to add a hint of heat or lend its bold taste to any dish. Select ones that are bright in colour with a firm skin, unwrinkled, free of blemishes or bruises. The fiery heat in peppers is from capsaicin, found in the white pith of the inner walls, not the seeds. Getting rid of this membrane along with the seeds can reduce the intense spice.
Garlic is a common ingredient used for flavouring foods. Readily available throughout the year, fresh or dried. When selecting, choose firm, plump bulbs, free of spots or blemishes with no sprouting. Store in a dry, cool, well-ventilated place. Low in calories, nutritious with various health benefits.
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Goan Style Chilli-Garlic Pork
(Serves 8)
Ingredients:
1 kg boneless pork
4 large onions (cubed)
10 green chillies (slit)
2 large pod of garlic (50 to 52 grams each)
3 bay leaves
3 to 4 tablespoons vinegar
2 tablespoons tamarind pulp
a dash of freshly cracked black pepper
a dash of bouillon cube
a pinch of sugar
salt
Grind to a fine paste with water
4 long green chillies
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5-inch each)
3 green cardamoms
1 teaspoon cumin seeds
1 1/2-inch ginger
1/2 teaspoon turmeric powder
Method:
Cut pork into pieces, wash, drain well and season with salt. Marinate with the ground masala for 30 minutes.
Slice the garlic cloves lengthwise into slivers.
Add half of the onions, green chillies, garlic, bay leaves, along with half cup of water after rinsing the blender jar. Cook on medium heat stirring occasionally. Halfway through, mix in vinegar, tamarind pulp and bouillon.
When meat is three-fourth done, incorporate the balance onions and green chillies. Check for seasonings after a couple of minutes, adding sugar, salt and freshly cracked black pepper.
Once meat is cooked through, remove from heat.
Serve hot.
Note:
(Serves 8)
Ingredients:
1 kg boneless pork
4 large onions (cubed)
10 green chillies (slit)
2 large pod of garlic (50 to 52 grams each)
3 bay leaves
3 to 4 tablespoons vinegar
2 tablespoons tamarind pulp
a dash of freshly cracked black pepper
a dash of bouillon cube
a pinch of sugar
salt
Grind to a fine paste with water
4 long green chillies
10 whole black peppercorns
6 cloves
2 cinnamon sticks (1.5-inch each)
3 green cardamoms
1 teaspoon cumin seeds
1 1/2-inch ginger
1/2 teaspoon turmeric powder
Method:
Cut pork into pieces, wash, drain well and season with salt. Marinate with the ground masala for 30 minutes.
Slice the garlic cloves lengthwise into slivers.
Add half of the onions, green chillies, garlic, bay leaves, along with half cup of water after rinsing the blender jar. Cook on medium heat stirring occasionally. Halfway through, mix in vinegar, tamarind pulp and bouillon.
When meat is three-fourth done, incorporate the balance onions and green chillies. Check for seasonings after a couple of minutes, adding sugar, salt and freshly cracked black pepper.
Once meat is cooked through, remove from heat.
Serve hot.
Note:
- Meat cooked in its own fat. No oil is used.
- Heat level in the dish will be determined by the type of chillies. The ones in the picture were used, which are mild in flavour.
- Dish perfectly balanced in taste with spice and sour. If green chillies are too hot, adjust accordingly with tamarind pulp and vinegar. Alternatively, remove the white pith along with the seeds from the inner wall of the chillies.
- A total of 14 green chillies were used.
