Weekends are always for special comforting foods. This past weekend we enjoyed a very special comforting recipe which is inspired by a Goan pork dish called Pork Solantulem.
Pork Solantulem is a tangy-gravy pork dish which is given its tang predominantly by the dried kokum fruit petals added to it. It is also well known in Goa as Pork Bindam Solam or Pork Amsol. It is one of those perfect dishes to be eaten with some plain steamed rice or stuffed in a hot freshly baked bread. (AT LEAST, WE ENJOY IT THAT WAY)
FINAL WEEK OF BEING ON A LOCKDOWN
Weekends during the lockdown for me are more about using various ingredients from my pantry and in turn making some mouth-watering and finger-licking comforting foods. Goan food definitely has a top-most place in my list of comfort foods. Nothing more comforting than home, ain’t it?
On another random chatty note: We’ll be going back to work (our full-time jobs) on Monday, 15th June. The lockdown will be dearly missed (to be honest) and I’m sort of nervous going back into the normal world with the pandemic still not completely cleared out from the UK. If any of you will resume work soon, then I would love to know how you’d prepare yourself for it…Some tips would really help us..
Anyway, getting back to the recipe. We enjoyed this Goan-style pork chilli fry the past couple of days with some steamed white rice and Goan prawn curry with a side of some homemade brinjal pickle. It is one of my favourite comforting food combinations.
Here are some other chilli fry recipes for you to try:
GOAN-STYLE PORK CHILLI FRY
- ¼ kg Pork with some fat cut into small long pieces or cubes
- 4 nos White onions medium sized, thinly sliced
- 10-12 nos Kokum petals replacement mentioned in the notes below
- 1 tbsp Oil for frying
- 1 cup Water to cook the meat
- 1 pod Garlic freshly crushed into a thick paste
- 1 inch Ginger finely crushed into a thick paste
- 10-15 nos Dried small red chillies (spicy kind) or use few Kashmiri dried red chillies
- 2 tsp Cumin seeds
- 1 tsp Turmeric Powder
- ½ tsp Red Chilli powder
- ½ tsp Coriander powder
- 2 tsp Salt to taste
- Prep all the ingredients and keep them ready.
- Wash the pork and cut it into small cubes.
- Slice the onions and keep aside. Separate the pork fat bits out and make sure you salt them slightly. Set aside.
- Then start by crushing the cumin seeds and dried red chillies together. Leave it quite coarse. Keep that aside and also coarsely crush the ginger and garlic. Keep that aside too.
- Use this along with the other whole spice powders like turmeric powder, red chilli powder and coriander powder. Add the rest of the salt too. This could be added as per preference. Make sure not to add the ginger and garlic at this point.
- Mix the meat well with the spices and marinate for an hour or more.
- Next start frying the fat with a little oil. It is important to use less oil as the fat will render out oil too before it crisps up. Add the onions to this too. It will allow the onions to caramelise beautifully.
- Next add the coarsely ground ginger-garlic. Fry it for a few minutes and continue by adding the marinated meat. Add the kokum petals too.
- Add a little water and cover it up. Cook this on a medium flame until the meat cooks and the water dries out. You can also pressure cook for one whistle. Serve it hot.
- I’ve used a little water to let the pork cook well. Make sure the end product is dry or has less gravy.
- If you’ve not got the kokum fruit petals then substitute it with a little toddy vinegar or even some tamarind for that slightly tangy note.
- You can add any other spice if you’d like but the main idea behind this dish is to make it spicy and tangy.
- You can add the freshly crushed ginger and garlic to the marinate too instead of adding it while frying.
- Replace the white onions with red onions if you’d like for a stronger flavour.
If you end up making this recipe-do let me know… Would love some feedback…
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