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Spicy And Tangy Pork Gravy

This is a Pork gravy which has spice from the Goan Recheado masala , the tangy flavour from the Amsol also known as kokum. The pork is marinated with the recheado masala and cooked along with some sliced onions and amsol. The coconut fenny just gives it that wonderful flavour and aroma too . A bit of brown jaggery to balance all these flavours . Indeed it turned out awesome and my family enjoyed it. The Kokum gives it that lovely rich colour too. Here I have used the brown jaggery and not the Goan dark coconut jaggery.



Ingredients

1 kg boneless pork pieces


Method


Clean and wash pork well . Transfer the pork pieces into a colander, placing this colander on a vessel to allow the excess water to drain out. Add 2tsp salt to the pork pieces and place a steel plate on the pork pieces and then place a heavy weight on it so that it presses down well. This will allow the excess moisture to drain out.


keep this for 3 hours in the refrigerator. After 3 hours remove and wash off the pork pieces well and again put the weight on it , to let the excess moisture drain.



For the masala


Ingredients


15 kashmiri chillies cut into pieces

1 tsp pepper corn

1 tsp cumin seeds

6 cloves

1 and 1/2 tsp cinnamon

1/2 tsp turmeric powder

1 onion sliced

1 tbsp ginger garlic paste


Method


Soak all the above the ingredients for the masala in 1 and 1/4 cup hot water for half hour.

Then grind the ingredients along with the water to a fine smooth paste . Add more water if required to grind to paste.


Add this ground masala to the pork pieces and allow to marinate for 1 hour.


Ingredients


For the cut masala


300 gms onions sliced

5 or 6 green chillies depending on the size or according to ones taste.


Ingredients

35 to 40 gms kokum

1 tsp jaggery

1 tbsp coconut fenny

2 tsp coconut toddy vinegar


Method


Add the cut masala , the kokum and some amount of water to assist cooking.

Allow the marinated pork to come to a boil, then lower the flame and allow to cook.

Once almost done add the coconut fenny , coconut toddy vinegar and the tsp of jaggery .Add salt to taste if required.











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