This is a goan dish made with pork and kokum (also known as bindasol in Konkani). It is scrumptious, mildly spiced and balanced with the right amount of sourness. A quick and easy dish to make once the meat is marinated for an hour or more. No oil or sauteing of onions required for this dish. All the ingredients are added together to the pan and cooked on medium heat.
Kokum is an excellent source of anti-oxidants. Also, used in treatment of piles, flatulence, constipation, heat stroke, pain, etc. It is also known as "cool king" of Indian fruits.
Kokum is an excellent source of anti-oxidants. Also, used in treatment of piles, flatulence, constipation, heat stroke, pain, etc. It is also known as "cool king" of Indian fruits.
Pork Ribs Solantulem
Pork Solantulem or Amsol
(Serves 6)
Ingredients:
1 kg pork or ribs
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon pepper powder
6 dried kokum petals (solans)
6 garlic cloves (minced)
1 inch ginger piece (grated)
2 tablespoons vinegar
2 onions (chopped into big pieces)
6 boriya chillies (also known as button chillies)
1 cup tamarind water
1 cup water
a pinch of sugar
salt
Method:
Cut pork into pieces and apply salt along with garlic, ginger, cumin powder, turmeric pwd, pepper pwd and vinegar. Leave pork to marinate in the fridge for an hour or longer.
(Alternatively, you could grind garlic, ginger and 1 teaspoon cumin seeds not powder together.)
In a pan, add the marinated pork along with the onions, kokums, chillies, plain water and tamarind water. Cook on medium heat till pork is cooked through and gravy starts to thicken. At this stage, break one or two of the added boriya chillies with the spoon to release some spice into the dish. Taste for salt and add a pinch of sugar. Cook for few more minutes.
Note:
(Serves 6)
Ingredients:
1 kg pork or ribs
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon pepper powder
6 dried kokum petals (solans)
6 garlic cloves (minced)
1 inch ginger piece (grated)
2 tablespoons vinegar
2 onions (chopped into big pieces)
6 boriya chillies (also known as button chillies)
1 cup tamarind water
1 cup water
a pinch of sugar
salt
Method:
Cut pork into pieces and apply salt along with garlic, ginger, cumin powder, turmeric pwd, pepper pwd and vinegar. Leave pork to marinate in the fridge for an hour or longer.
(Alternatively, you could grind garlic, ginger and 1 teaspoon cumin seeds not powder together.)
In a pan, add the marinated pork along with the onions, kokums, chillies, plain water and tamarind water. Cook on medium heat till pork is cooked through and gravy starts to thicken. At this stage, break one or two of the added boriya chillies with the spoon to release some spice into the dish. Taste for salt and add a pinch of sugar. Cook for few more minutes.
Note:
- If you don't have boriya chillies which are spicy, you can substitute with Kashmiri chillies or any other chillies on hand. You may need to add more than four in case of substitution to balance the spice and sourness of the dish.
- To enhance the flavour, add 1/2 bouillon cube.
Pork Roast Solantulem
(Serves 8)
Ingredients:
1 1/2 to 2 kgs pork shoulder (bone-in)
1 large onion (sliced, around 2 cups)
6 dried kokum petals (solans)
6 boriya chillies (also known as button chillies)
2 tablespoons vinegar
1 cup tamarind water
1 cup plain water
1/2 bouillon cube
salt
Marinade
Ingredients:
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons pepper powder
8 large garlic cloves (grated)
1" piece of ginger (grated)
Method:
Wash pork shoulder, drain well, season with salt and vinegar. Apply turmeric and rest of the ingredients listed under marinade. Ensure to fork the pork all over so that the marinade seeps into the meat. Cover and refrigerate for few hours or overnight.
Pressure cook marinated shoulder with onions, kokum, boriya chillies, tamarind water and plain water. Cook on low heat for 1 1/2 to 2 hours opening occasionally to turn meat. In the last half hour, add bouillon cube and salt.
Cut roast into slices and serve drizzled with gravy.
Note:
(Serves 8)
Ingredients:
1 1/2 to 2 kgs pork shoulder (bone-in)
1 large onion (sliced, around 2 cups)
6 dried kokum petals (solans)
6 boriya chillies (also known as button chillies)
2 tablespoons vinegar
1 cup tamarind water
1 cup plain water
1/2 bouillon cube
salt
Marinade
Ingredients:
1 teaspoon turmeric powder
2 teaspoons cumin powder
2 teaspoons pepper powder
8 large garlic cloves (grated)
1" piece of ginger (grated)
Method:
Wash pork shoulder, drain well, season with salt and vinegar. Apply turmeric and rest of the ingredients listed under marinade. Ensure to fork the pork all over so that the marinade seeps into the meat. Cover and refrigerate for few hours or overnight.
Pressure cook marinated shoulder with onions, kokum, boriya chillies, tamarind water and plain water. Cook on low heat for 1 1/2 to 2 hours opening occasionally to turn meat. In the last half hour, add bouillon cube and salt.
Cut roast into slices and serve drizzled with gravy.
Note:
- No oil was added. Pork released a lot of fat.
- I used a flat hand grater to grate the garlic and ginger. To protect your fingers, ensure that the grater is not sharp like the microplane. Alternatively, the garlic and ginger can be ground to a paste.
- Use light tamarind water not thick concentrated pulp.
