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.
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
Directions
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.
Notes & Variations
- Serve with basmati rice or a roti.
- Garnish with fresh herbs like cilantro.
Ingredients
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.
Notes & Variations
- Serve with basmati rice or a roti.
- Garnish with fresh herbs like cilantro.
Tags:
50 Min
DF
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
Tags:
50 Min
DF
GF
NF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
Aromatic Masala Dabba
$250
Ghee
$7
Ghee Pot
$40
Essential Masala Dabba
$235
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