Pork Assad

Ti Eduardine’s PORK ASSAD (Goan)

My husband's Aunt Eduardine was a wonderful cook.  Many years ago, whilst we were holidaying in  our village in Goa, she showed me how to make this mouth watering dish.   She prepared it in a clay pot over a woodfire.   This gave it a slightly smoky flavour.  However, it tastes as good made in any cooking utensil over a gas or electric stove. 

1 kilo pork (cut into large pieces)

3 medium red onions - sliced

juice of 1 lime

1 tablespoon brown vinegar

1 tsp haldi (turmeric) powder

6 Kashmiri chillies broken into 2 pieces (seeds and all)

one walnut size ball of tamarind soaked in 1 cup water.

Oil

salt

Grind to paste: (masala)

3 pieces tikki (cinnamon)

2 full pods of lasoon (garlic)

2 pieces of 1” ginger

1 tablespoon peppercorns

8 cloves

Prick the pork with a knife.  Rub in salt, lime, vinegar, turmeric powder and the above ground masala.  Marinate for a few hours or keep it overnight in the 'fridge.

Sear the pork pieces in hot oil - enough to brown the sides.  Then put in the  sliced onion and any residue marinade.  Add the broken kashmiri chillies and a cup of warm water.  Cover and cook on low flame. Turn the pork pieces over after about half an hour.  Finally add the pulp of tamarind.   Cook till tender. 

Best eaten with steamed rice.

Tip: Use a heavy bottomed cooking vessel to make this Assad.