I haven't been to Goa yet and I don't remember anyone praising the food there much, but this dish has every reason to be praised. So simple, tasty and user-friendly! No gluten, eggs, nuts or lactose. I'll definitely make it more often.
I have also tried it with chicken fillet and it was just as well received. I saw this a few years ago on a food program on the plane to India, it wouldn't surprise me if I added some of my own spices. I don't remember exactly. If you don't have dried chilies, you can use chili powder if you like. You need a good food processor or a good mortar and pestle and it sounds like a lot with so much vinegar, but remember that it's a large portion. It's a bit strange not to finish with a sprinkle of coriander, but if you want, you're welcome :)
GOAN STYLE PORK
1.5 kg pork, diced
1 tablespoon cumin
2 teaspoons mustard seeds
½ tsp peppercorns
3 cm cinnamon stick
8 cardamom pods
½ tsp cloves
6 dried chilies
½ teaspoon ground nutmeg
1 teaspoon turmeric
150 g crushed onion
8 cloves grated garlic
2 tablespoons grated ginger
6 tablespoons mustard seed oil
2 dl vinegar
1 teaspoon brown sugar
Procedure:
- Dry roast cumin, mustard seeds, peppercorns, cinnamon stick, cardamom seeds, cloves and dried chilies. Cool and grind everything in a food processor.
- Peel and finely chop the onion, garlic and ginger without water or oil.
- Mix in 2 tablespoons of mustard seed oil and the rest of the ingredients together with the meat in a plastic bag. It should sit in the refrigerator overnight if you have time or at least 1-2 hours.
- Heat 4 tablespoons of oil and fry the meat over medium to high heat.