Pork Indad (first appeared in iDiva.com)

Pork Indad (first appeared in iDiva.com)

When you want to eat pork bur run short of ideas and patience to make the Goan Vindaloo, why not try the Mangalorean Pork Indad? 

This is a sweet and spicy dish that my father makes and reminds me of summer vacations in Mangalore. Every summer Sunday would be full of exotic dishes whipped by my father. And Pork Indad featured on the menu more than any other pork dish.

What is different about pork indad is that it has a distinct mint flavouring which is an unusual ingredient for a pork dish. The pork is salted to the point of preservation and that gives the meat its distinct salty yet succulent nature. This is also the only pork dish I know which has sugar in it. So here’s the recipe of Mangalorean Pork Indad that you can relish with bread, brown rice or sannas. Try it out.



1 kg pork cut it large chunks
1 tsp salt
2 tbsp vegetable oil
2 large onions coarsely chopped
1 inch ginger
12 cloves of garlic crushed
1 tsp tamarind water
1 tbsp vinegar (red)
1 green chilli
Fresh mint leaves chopped
1 cup of water
Salt and sugar to taste


For grinding:


10 kashmiri chillies 
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp black pepper
1 inch cinnamon stick
½ tsp cloves (or about 10 pieces)




1. Salt the pork and keep aside for half hour.

2. Fry the onions till they turn transparent, add ginger garlic paste and fry for some more time.

3. Grind the onions and ginger-garlic paste with green chilli, tamarind water, vinegar and mint leaves to a fine paste. Add the ground spices to this and blend well with additional water. You can warm the water a little to make the paste smoother.

4. Heat the oil, add the salted pork, till the fat start to melt a little and the meat fries a bit. Transfer the meat to a plate and leave behind the melted fat in the pan.

5. Add the masala paste to the pan, sauté and fry the masala for about 15 minutes. Add some salt to this. Add water to the pan and allow the gravy to thicken.

6. Add the fried pork to the gravy and bring the gravy to a boil. Poke a fork in the meat to see if the meat is cooked. The meat will cook when the gravy begins to thicken further.

7. Add salt and sugar to taste.

8. Pork dishes always taste better when stored for the next day. Store in the fridge and reheat this before you serve it.

9. Serve with brown rice, bread or sannas.

Pork Indad
Pork Indad

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