Goan Pork Curry

Goan Pork Curry Aad Maas Bone Curry
Goan Pork Curry
A no-frills, mouth-watering, sweat-inducing Goan Pork Curry that is sure to please.  Try it and I can almost guarantee that you will love it too!

Marinating Ingredients:
1 kilogram pork (cut in 1 inch chunks)
2 teaspoon salt
2 tablespoon vinegar
1 tablespoon ginger/garlic paste (Ginger/Garlic Recipe)
1/2 teaspoon turmeric

Masala Ingredients:
15 red chilies (I used 10 kashmiri and 5 aldona chilies)
15 peppercorn
1 teaspoon cumin seeds
8 cloves
3 garlic cloves (Note: my ginger/garlic paste has equal parts of ginger and garlic. I've added more garlic here just to boost up the garlic ratio)
2 inch cinnamon

Other Ingredients:
2 medium onions (chopped fine)
6 small potatoes (cut in half) 
oil for frying/sauteing
salt to taste
1/2 teaspoon sugar


Directions:
1. Clean, wash, cut and marinate the pork. Apply salt, ginger/garlic paste, vinegar, turmeric and keep aside for an hour.



2. Prep your ingredients and spices before you begin to save time while cooking.



3. Grind the masala ingredients to a fine paste.



4. Heat a couple tablespoons of oil in a large pot and add the marinated pork to it. Fry on high heat for a few minutes to draw out excess water from the meat.



5. Once done, remove the meat from the pot and keep aside.



6. Add a couple more tablespoons of oil to the pot and add the chopped onions to itSaute the onions for just a few minutes until they are softened, but not browned. 



7. Add the masala paste to the onions, along with the sugar. Fry for a few more minutes.



8. Add the meat back into the pot once the masala is fully incorporated into the mix.



9. Fry the meat with the masala and then add 2 cups of water to the pot. Bring to a boil while stirring occasionally.



10. Add the potatoes to the pot, and turn the heat down to medium-low.  



11. Cook until the meat and potatoes are done. Add salt as required.



 12. Serve hot with steamed rice.


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Enjoy!