Follow these steps for perfect results
pork shoulder boneless
cut into 3/4 inch pieces
tamarind
soaked
red chili peppers
chopped
cloves
cumin seeds
mustard seeds, black
black peppercorns
garlic
minced
apple cider vinegar
peanut oil
onions
chopped
Trim the pork shoulder and cut into 3/4 inch pieces.
Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak for at least 1 hour.
Work the tamarind with fingers to extract the pulp and juice.
Strain the tamarind mixture into a bowl and set aside, discarding the residue.
Heat a dry skillet over medium heat.
Add the red chili peppers, cloves, cumin seeds, mustard seeds, and black peppercorns to the skillet.
Roast the spices, stirring and shaking the skillet constantly, until the spices turn several shades darker.
Continue to cook until fragrant.
Expert advice for the best results
Marinate the pork for at least 2 hours for enhanced flavor.
Adjust the amount of chili peppers to control the spice level.
Serve with basmati rice or naan bread.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead; flavors intensify.
Serve in a bowl with a side of rice and garnish with fresh cilantro.
Serve with rice and/or naan bread
Garnish with cilantro or coriander
Cuts through the richness and spiciness.
Discover the story behind this recipe
A popular dish in Goan cuisine, influenced by Portuguese colonization.
Discover more delicious Indian (Goan) Dinner recipes to expand your culinary repertoire