Goan Pork Indad
This classic Goan Catholic dish features tender pork simmered in a rich, complex masala. The unique balance of tangy vinegar, sweet jaggery, and aromatic spices creates a truly unforgettable flavor profile, perfect for a special meal.
For 4 servings
5 steps. 80 minutes total.
- 1
Step 1
- a.Prepare the Masala Paste
- b.Break the dried red chilies, remove stems, and soak them in a little warm water for 20 minutes to soften.
- c.In a high-powered blender, combine the soaked red chilies (with their soaking water), ginger, garlic, cinnamon, cloves, black peppercorns, and cumin seeds.
- d.Add the turmeric powder and coconut vinegar. Blend everything to a very smooth, fine paste. Scrape down the sides of the blender as needed to ensure no coarse bits remain.
- 2
Step 2
- a.Marinate the Pork
- b.In a large non-reactive bowl, place the pork cubes.
- c.Pour the ground masala paste over the pork. Add the grated jaggery and salt.
- d.Using your hands or a spoon, mix thoroughly until every piece of pork is evenly coated in the marinade.
- e.Cover the bowl and refrigerate for at least 4 hours, but preferably overnight for the flavors to penetrate deeply.
- 3
Step 3
- a.Sauté Onions and Brown the Pork
- b.Heat oil in a heavy-bottomed pan or Dutch oven over medium heat.
- c.Add the thinly sliced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- d.Add the marinated pork to the pan. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally, until the pork is browned on all sides and the raw smell of the masala has cooked off.
- 4
Step 4
- a.Slow Cook the Curry
- b.Pour 1 cup of hot water into the pan and stir well, scraping any browned bits from the bottom.
- c.Bring the mixture to a boil, then reduce the heat to low.
- d.Cover the pan with a tight-fitting lid and let it simmer gently for 60-70 minutes.
- e.Stir every 15-20 minutes to prevent the curry from sticking. The pork should be fork-tender and the gravy should have thickened considerably.
- 5
Step 5
- a.Finalize and Serve
- b.Once the pork is tender, uncover the pan and taste the gravy. Adjust the seasoning with more salt, jaggery, or vinegar to achieve the perfect balance of savory, sweet, and tangy.
- c.If the gravy is too thin, simmer uncovered for a few more minutes to reduce it. If it's too thick, add a splash of hot water.
- d.Turn off the heat and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld further.
- e.Serve hot with traditional Goan pao, sannas, or plain steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use Goan toddy vinegar. If unavailable, good quality coconut vinegar is the next best choice.
- 2Marinating the pork overnight is highly recommended. It makes a significant difference in the tenderness and flavor of the final dish.
- 3Use a pork cut with a good amount of fat, like shoulder or belly. The fat renders during slow cooking, adding immense flavor and richness to the gravy.
- 4This dish tastes even better the next day as the flavors continue to mature. It's an excellent make-ahead option for gatherings.
- 5Cook the pork on a consistent low heat to ensure it becomes tender without the gravy drying out too quickly.
Adapt it for your goals.
Protein Swap
You can make this dish with 750g of bone-in chicken or mutton. Adjust the cooking time accordingly – chicken will cook faster (around 40-45 minutes), while mutton will require longer simmering (around 90 minutes or more).
Vinegar AlternativeVinegar Alternative
If you can't find coconut vinegar, you can substitute it with apple cider vinegar or malt vinegar. The taste will be slightly different but still delicious.
Sweetener ChoiceSweetener Choice
Dark brown sugar can be used as a 1:1 substitute for jaggery if you don't have it on hand.
Why this is on our healthy list.
Rich in Protein
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Anti-inflammatory Properties
The blend of spices like turmeric (containing curcumin), ginger, and garlic possesses powerful anti-inflammatory and antioxidant compounds that help combat oxidative stress in the body.
Source of B Vitamins
This dish provides essential B vitamins from the pork, particularly B12 and B6. These vitamins are crucial for healthy nerve function, energy metabolism, and the formation of red blood cells.
Frequently asked questions
Pork shoulder or pork belly are ideal. They have a good balance of meat and fat, which renders down during slow cooking, making the gravy rich and the meat exceptionally tender.