Goa Pork Stew
50 Min
DF
GF
NF

Goa Pork Stew

Six years after a sea route was discovered between India and Portugal, India became a part of the Portuguese Overseas Empire. The capital of that Indian empire was the tiny coastal jewel state of Goa, which the Portuguese ruled until 1961. Goan Catholic cuisine has a distinct Portuguese flavor because of the addition of chiles, which the Portuguese introduced to India.
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Cook Time

50 Minutes

Serves

4

Step 1
Trim and marinate the pork in garlic, papaya, turmeric, olive oil, and salt and refrigerate for 3 hours to overnight.
Step 2
Purée together all masala ingredients in blender until smooth.
Step 3
In a large stockpot, heat the coconut oil and pop the coriander, ajwain, and black mustard seeds. Immediately add the black pepper, and cracked cardamom seeds. Add the marinated pork. Fry the pork for 4 to 5 minutes on medium heat then add salt and the puréed masala.
Step 4
Continue cooking on medium to low heat for another 5 to 7 minutes. Lower the heat, cover the stockpot and simmer the curry for 15 to 20 minutes. Add 1 to 2 cups of chicken stock or water.
Step 5
Add the potato and carrots. Continue cooking covered at low heat for another 15 to 20 minutes. The meat should be tender and the vegetables should be soft. Let the curry rest for 5 to 10 minutes before serving.

1 pound boneless pork leg or shoulder pieces 

1 tablespoon minced garlic 

2 tablespoons grated papaya (optional)

1/2 teaspoon ground turmeric

2 tablespoons olive oil

1 teaspoon sea salt

4 tablespoons coconut oil 

1 teaspoon whole coriander

1/2 teaspoon ajwain

1 teaspoon black mustard seeds

2 teaspoons freshly ground black pepper

1 teaspoon cracked cardamom seeds

1 to 2 cups chicken stock or water

2 cups carrots, cut into 1-inch rounds

2 cups cubed potatoes, cut into 1-inch rounds

Masala:

3 to 4 whole dried red chile

1/2 cup caramelized onions 

1-inch piece of ginger

1 cup coconut milk

Notes & Variations

  • Serve with basmati rice or a roti.
  • Garnish with fresh herbs like cilantro.
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50 Min
DF
GF
NF

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