Every household in Goa has one or two jackfruit fruit trees. In summer, one tree may yield more than 10 fruits. Once the jackfruit is ripe, the sweet pods are consumed with the seeds left to dry to be used in curries, vegetables or meats. Pork with jackfruit seeds is a common dish prepared in Goa. The seeds are substituted for potatoes and incorporated with pork in creating a hearty dish. So scrumptious and taste amazing the following day. Enjoyed with pulao, plain rice, sannas, bread or chapati.
This dish is not heavily spiced and balances with the delicate taste of the seeds. The pork is marinated with the spice paste for a couple of hours, while the outer layer of the seeds are peeled off. Both the meat and seeds are simmered on medium heat until tender. No oil is used and the fat from the meat flavours the dish. Quick and easy to prepare with only peeling the outer layer of the jackfruit seeds taking some time.
Jackfruit seeds are slippery when taken out from the pods. Rinse them and set aside to dry at room temperature or out in the sun for a couple of days. The seeds will lose some moisture making it easier to peel off the outer white layer. Use a knife and cut around the area, which is slightly protruding where the seed would germinate. Guide the knife around and remove the outer layer completely. Rinse seeds well before cooking them. After peeling the seeds, if you notice that your fingers turn sticky, just rub them with few drops of oil and then wash with soap.
This dish is not heavily spiced and balances with the delicate taste of the seeds. The pork is marinated with the spice paste for a couple of hours, while the outer layer of the seeds are peeled off. Both the meat and seeds are simmered on medium heat until tender. No oil is used and the fat from the meat flavours the dish. Quick and easy to prepare with only peeling the outer layer of the jackfruit seeds taking some time.
Jackfruit seeds are slippery when taken out from the pods. Rinse them and set aside to dry at room temperature or out in the sun for a couple of days. The seeds will lose some moisture making it easier to peel off the outer white layer. Use a knife and cut around the area, which is slightly protruding where the seed would germinate. Guide the knife around and remove the outer layer completely. Rinse seeds well before cooking them. After peeling the seeds, if you notice that your fingers turn sticky, just rub them with few drops of oil and then wash with soap.
Pork With Jackfruit Seeds
(Serves 8)
Ingredients:
1 kg pork
2 large onions (chopped into big pieces)
2 green chillies (chopped)
40 jackfruit seeds
1/2 a bouillon cube
1 cup tamarind water
1 to 2 tablespoons vinegar
handful coriander leaves (chopped)
a pinch of sugar
salt
Grind to a paste (with little water)
4 dried red Kashmiri chillies
6 cloves
10 whole black peppercorns
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
6 large cloves of garlic
1-inch piece of ginger
1 teaspoon turmeric powder
Method:
Cut pork into cubes, wash and season with salt.
Marinate the pork with the ground paste for a couple of hours.
Peel the outer white layer of the jackfruit seeds with a knife. Rinse and set aside. (Read information provided above on how to remove the outer layer.)
Transfer marinated meat into a pan along with onions, green chillies and tamarind water. Once mixture comes to a boil, include the jackfruit seeds and cook on medium heat. Stir occasionally and after few minutes, include vinegar, bouillon cube, sugar and salt.
When meat cooked through, the seeds will also be tender with fat floating on the top. Mix in coriander leaves.
Serve hot with rice or bread.
Note:
(Serves 8)
Ingredients:
1 kg pork
2 large onions (chopped into big pieces)
2 green chillies (chopped)
40 jackfruit seeds
1/2 a bouillon cube
1 cup tamarind water
1 to 2 tablespoons vinegar
handful coriander leaves (chopped)
a pinch of sugar
salt
Grind to a paste (with little water)
4 dried red Kashmiri chillies
6 cloves
10 whole black peppercorns
2 cinnamon sticks (1.5" each)
1 teaspoon cumin seeds
6 large cloves of garlic
1-inch piece of ginger
1 teaspoon turmeric powder
Method:
Cut pork into cubes, wash and season with salt.
Marinate the pork with the ground paste for a couple of hours.
Peel the outer white layer of the jackfruit seeds with a knife. Rinse and set aside. (Read information provided above on how to remove the outer layer.)
Transfer marinated meat into a pan along with onions, green chillies and tamarind water. Once mixture comes to a boil, include the jackfruit seeds and cook on medium heat. Stir occasionally and after few minutes, include vinegar, bouillon cube, sugar and salt.
When meat cooked through, the seeds will also be tender with fat floating on the top. Mix in coriander leaves.
Serve hot with rice or bread.
Note:
- This dish is mildly spiced so only 4 red chillies were used for 1 kg of meat.
- Keeping the seeds whole complements the cubed meat pieces. Moreover, the seeds do not disintegrate like potatoes if overcooked and hold their shape.
