Pork Indad
sweet-sour vinegar pork lifted with dates and jaggery, the milder cousin of vindaloo
Start the day before. The marinating alone is 4 hr, against 100 min of actual work.
Allergens in Pork Indad: none of the ten listed below.
Ingredients
Quantities for 6.
- 900g shoulder, in 4cm cubes with the fat left on Pork
- 12 Kashmiri, soaked 20 minutes Dried Red Chilli
- 1/2 cup Vinegarpalm or coconut vinegar if you can get it
- 12 cloves Garlic
- 2 tbsp, roughly chopped Ginger
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper
- 3cm piece Cinnamon
- 6 Cloves
- 1/2 tsp Turmeric
- 10, pitted and halved Datesindad's signature sweetness
- 2 tbsp Jaggery
- 2 large, finely sliced Onion
- 3 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Marinate the pork in half the ground masala with salt for at least 4 hours, or overnight refrigerated. This is where the sourness gets into the meat rather than sitting on top of it.
- Soak the dried chillies in hot water 20 minutes before grinding.
- Bring the marinated pork back to room temperature for 30 minutes before it goes in the pot, or it will seize and toughen.
Method
- Grind the soaked chillies, garlic, ginger, cumin, pepper, cinnamon, cloves and turmeric with the vinegar to a smooth thick paste. Use no water at all.Vinegar, not water. It is both the flavour of the dish and what keeps it for a week.
- Rub half the paste into the pork with 1 tsp salt and leave it to marinate as above.
- Heat the oil in a heavy pot and fry the sliced onion 12 minutes until soft and evenly gold.
- Add the remaining masala paste and cook 6-8 minutes over medium heat until it darkens and oil pools at the sides.
- Add the marinated pork and turn it over high heat 8 minutes until sealed on all sides and coated in masala.
- Pour in 300ml hot water, bring to a boil, then drop to a bare simmer, cover and cook 50 minutes until a knife slides into the meat without resistance.Barely a bubble breaking the surface. A hard boil makes pork shoulder stringy instead of soft.
- Add the dates and jaggery and simmer uncovered 12 minutes more, until the dates have softened and the gravy is glossy and thick.
- Taste and balance: indad should land sweet, then sour, then warm with pepper. Add vinegar or jaggery a teaspoon at a time.Adjust while it is hot but taste after a minute's cooling. Heat flattens sourness on the tongue.
- Rest off the heat 20 minutes before serving, with sannas or crusty pav.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Improves for 3-4 days refrigerated; the vinegar preserves it and day two is genuinely better. Reheat gently, adding hot water if it has tightened. Freezes 3 months.
Nutrition Medium estimate
One serving of Pork Indad (285 g) is about 447 calories, or 158 calories per 100 g.
High protein: 34 g a serving, 31% of the calories
| Per serving285 g | Per 100 g | |
|---|---|---|
| Calories | 447 kcal | 158 kcal |
| Protein | 34.1 g | 12 g |
| Carbohydrate | 43.6 g | 15 g |
| of which sugars | 33.9 g | 12 g |
| Fibre | 4.1 g | 1 g |
| Fat | 15.7 g | 6 g |
| of which saturated | 3.7 g | 1 g |
| of which unsaturated | 10.8 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.