Mangalorean Recipes

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Masala Pork

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Quantity: Measure: Ingredients: Description:
500 Grams Pork Wash the meat
8 Large Chillies Kashmir For Grinding
1 Teaspoon Jeera/Cumin Seeds For Grinding
1 Teaspoon Mustard Seed For Grinding
1 Pods (whole) Garlic For Grinding
1/2 Inch Turmeric/Haldi For Grinding
1/4 Teacup Vinegar For Grinding
1/2 Tablespoon Cooking Oil For Tempering
1 Small Onion Sliced, for tempering
100 Grammes Potatoes Boiled, peeled and cut
1/2 Teaspoon Salt for taste


Wash the meat, and cut it in 1" pieces. Peel the garlic, remove the stems of chillies and grind all the ingredients kept for that purpose, in 1/2 tea cup of vinegar. Mix the pork pieces with the ground masala. Keep it to marinate for 2 hours.

In a large enough vessel to contain the port, pour the cooking oil or ghee and heat it well, and then fry the sliced onion till it turns golden brown. Then put the marinated pork and fry  it well. Lower the flame, and put 1 teacup of boiling water, and close the vessel with a 1" deep thali, in which pour cold water, to keep the condensation inside, to keep the pork moist. When the top water turns hot, remove it and refresh it with more cold water. Cook for an hour on slow fire. When almost done, put the boiled, peeled potatoes cut in fours, and allow them to absorb the masala. Close the lid, with cold water and continue for about 15 minutes more, then open and check the taste. Add salt and vinegar if necessary.

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