AI-generated image
Pork indad
Sweet-sour pork curry
Indad: Mangalorean sweet-sour Christmas pork curry with vinegar and jaggery
Indad is the slow-cooked pork curry of Mangalore's Catholic community, made for Christmas and Easter. Pork is cooked with a paste of Kashmiri chillies, spices and vinegar, then simmered with masses of onions and a lump of jaggery until it turns thick, glossy, dark and sweet-sour, a little like a vindaloo's gentler cousin. Like bafat, it is made ahead and served with sannas, pulao or bread. Chef's tip: cook the onions down slowly until jammy before the pork goes in; they melt into the gravy and give indad its sweetness.
- Total time
- 140 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the paste
- 12 dried Kashmiri chilliessoaked in hot vinegar
- ½ cup vinegarhot
- 8 cloves garlic
- 1 ⅛ in ginger
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- 1 ⅛ in cinnamon stick
- 5 cloves
- ½ tsp ground turmeric
For the curry
- 2 ¼ lb pork shoulder with some fatin 3 cm pieces
- 1 ½ tsp salt
- 3 tbsp oil
- 4 onionsthinly sliced
- 1 ⅜ oz jaggery or brown sugar
- 1 ¼ cups water
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Blend 12 dried Kashmiri chillies with ½ cup vinegar, 8 cloves garlic, 1 ⅛ in ginger, 1 tsp cumin seeds, 1 tsp black peppercorns, 1 ⅛ in cinnamon stick, 5 cloves and ½ tsp ground turmeric to a smooth paste.
Step 2: Mix 2 ¼ lb pork shoulder with some fat with half the paste and 1 ½ tsp salt and leave for at least 1 hour, or overnight in the fridge.
Step 4: Add the rest of the paste and fry for 5 minutes, until the oil separates. Add the pork and fry for 10 minutes, then pour in 1 ¼ cups water.
15 minStep 5: Cover and simmer over a low heat for 60 minutes, stirring now and then, until the pork is very tender and well above 160°F.
60 minStep 6: Stir in 1 ⅜ oz jaggery or brown sugar and cook uncovered for 10 minutes, until the gravy is thick, dark and glossy. Taste: it should be sour, sweet and hot together. A common mistake is a watery indad; reduce until it clings to the meat.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 40 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pork indad take?
- About 140 minutes in total: 30 minutes to prepare and 110 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of vinegar?
- Lemon juice, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Paneer biryaniRice and moong dal in coconut milk
A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.