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Pork Veenjali

Course: Side Dish
Cuisine: Goan, Indian

Ingredients

  • Pork shoulder cut – 1 kg, cut into medium-sized pieces
  • Red onion – 2 medium sliced
  • Ripe red tomatoes – 2 medium, chopped
  • Curry leaves – 2-3 sprigs
  • Vegetable oil – 3-4 tbsp
  • Salt – to taste

Veenjaali curry paste

  • Raisins – 25 gm
  • Garlic – 8 cloves
  • Ginger – 1 inch piece
  • Tamarind paste – 1 ½ tsp
  • Black peppercorns – ½ tsp
  • Turmeric powder – ½ tsp
  • Cumin seeds/jeera – ½ tsp
  • Cloves – 3
  • Cinnamon stick – 2 inch bark
  • Mustard seeds – ½ tsp
  • Green chillies – 2
  • Shallots/Madras onion – 2
  • Dry red chilli – 8

Instructions

  • To prepare the veenjaali curry paste, grind all the ingredients in the list and keep aside. If you prefer less heat, adjust the spices accordingly.
  • Heat oil in a deep pan and sauté sliced onions till light brown. (I slow cooked this pork curry but you can speed things up using a pressure cooker.)
  • Add the ground paste and sauté well till oil separates; then add the tomato pieces and sauté well.
  • Into this add the pork and curry leaves and mix well. Season with salt.
  • Add 1 – 1 ½ cups of warm water, bring to boil and cook covered on very low flame for 30 minutes. (If using a pressure cooker, cook for 3 whistles)
  • After 30 minutes, open the lid and check if the pork is cooked well. If not, cook longer till done. Add more water if necessary to adjust desired consistency.
  • Serve hot with Indian flat breads or steamed rice.