Recipies from GOA

PORK RECIPES

Aadd Maas
(pork bones cooked in red spicy gravy)

Ingredients:
½ kg pork bones

Grind to a fine paste the following ingredients:

7 cloves
2 cardamoms
2 big pieces of cinnamon
10 flakes of garlic
½ inch piece of ginger
½ tsp cumin
½ tsp pepper
1 inch piece of turmeric
6 kokum solam
1 onion
4 red chillies

Method:
Mix all the ground masala with the pork bones and marinate for 1 hour. Add
the onions and the kokum and keep on the fire. Cook fro an hour on slow fire.

Chouricos
(spicy goan sausages)

Ingredients:
5 lb pork, wiped dry and cut into small pieces.

Grind:
4 oz red chillies
2 oz garlic
1 tbsp cumin seeds
2 tbsp powdered nutmeg
¾ bottle vinegar
2 tbsp salt
A little turmeric powder
1 tsp saltpetre
1/8 tsp cinnamon powder
1 wine glass coconut feni

Method:
Mix all together, put in an earthenware pot and press down with a weight and
leave for 24 hours. On the following day fill in clean gut skin that has been first
smoked and then dried in the sun., knotting at intervals to make sausages.

Empadinhas
(pork pies)

Ingredients:
5 lb pork with fat
½ litre water of 1 oz tamarind
Salt
2 or 3 tbsp vinegar
10 green chillies chopped
Pinch of turmeric powder
Pinch of clove powdered
½ oz sugar (or more according to taste)

For pastry:
½ kg flour
½ kg semolina
16 egg yolks
400 gm sugar
½ tbsp salt

Method:
Cut and chop the meat. Put in a pan together with tamarind water, vinegar,
salt, chillies, turmeric, cloves and place on fire. When the meat is cooked and
water dries, add the sugar.

Pastry preparation:
Mix all the ingredients together and knead well into a pliable dough. Roll out
and line small greased pie cases with pastry. Fill and cover with pastry. Brush
the tops with beaten egg yolk and bake in a hot oven.
Variations: As the pastry is sweet, the filling should be spicy. You can use
boiled Goan sausages (without skin), or pungent prawn preparations instead
of the above pork filling.

Alternative pastries
For empadinhas: Beat 100 gms butter with 200 gm sugar, add 4 eggs, beating
one at a time. Add 500 gm flour and knead well into a smooth dough. Form
pies. Knead 1 lb flour with ½ lb ghee, 4 eggs and ½ lb sugar to form dough.

Short crust pastry (for pasteis)

Ingredients:
8 oz or 8 tbsp flour
4 oz or 100 gm butter/margarine
2 tbsp cold water

Method:
Sieve flour into bowl. Cut butter into walnut sized pieces and rub into the flour
with fingertips until the mixture resembles fine bread-crumbs. Stir the water
into the mixture with the blade of a knife, then gather together into a ball with
the fingertips.

Lightly flour a rolling pin and board and roll out pastry to thickness required.

Bake in second shelf from top in fairly hot oven.

Note: If possible, let it rest in the fridge in a covered bowl for 20 minutes
before rolling out. Please note that when using salted butter do not add a
pinch of salt. If using margarine, do.

Fejoada
(Pungent gravy dish of sausage & dried beans)

Ingredients:
100 gm butter beans ( rajma, harricot or lima beans)
2 large Goa spicy sausages or more if desired
1 onion
1 tomato

Method:
Wash the beans, boil and keep aside. Slice the onion and tomato finely and
fry in a little pork fat or oil till onion turns brown. Remove the skin from the
sausages and fry the meat together with onion and tomato for a while, then
add the beans, fry a little and add a cup of warm water. Salt may be added if
necessary.

Allow to cook on slow fire for a few minutes till the gravy is quite thick. The
taste of feijoada depends on the quality of the sausages, which should be
spicy enough.

Pork Chilly Fry

Ingredients:
1 kg pork with fat
6 onions, chopped
3 green chillies, chopped
1 inch piece ginger, chopped
1 tablespoon vinegar
Salt
2 tomatoes, chopped
A few coriander leaves

Method:
Cut the pork into small pieces and salt. Heat a frying pan without oil. Add the
pork pieces and garlic and keep stirring till the water from the pork dries up.
Add onions, tomatoes, coriander leaves, chillies and fry till pork is cooked.
Just before removing from the fire, add the vinegar.
Pork Vindalho
(pork cooked in pungent red gravy)

Ingredients:
1 kg lean pork, cleaned
Salt to taste
10 dried red chillies/peppers
10 peppercorns
10 cloves garlic

1 inch piece ginger

8 cloves
1 inch piece cinnamon
1 tsp cumin seeds
½ mustard seeds
½ tsp sugar
½ tsp vinegar
2 tbsp oil
½ peg coconut feni
2 medium onions, chopped fine
2 cups water

Method:
Cut the cleaned pork into bite-sized pieces. Apply salt and keep aside. Grind
all the spices in the vinegar, adding the ½ tsp sugar. Apply the ground spices
to the meat and keep aside for 4 hours.

Heat the oil in the pan on medium heat and add the meat. Stir fry the meat for
5 minutes, then add the chopped onion, coconut feni, rest of the vinegar and
the water gradually. Cover the pan and lower heat. Stir cook till meat is tender
and the oil rises to the top (approx. 30 minutes).

Note: Chicken or beef can also be used in the recipe given for Pork Vindaloo.

Presunto (Ham)

Ingredients:
1 kg pork (without bones)
150 gm (one cup approx.) salt
1 ½ tsp saltpetre
1 large sour lime
1 wine glass palm feni
10 cloves
2 inch piece of cinnamon

Method:
Do not wash the meat. Prick it well, rubbing in the salt in at the same time.
Apply saltpetre, thoroughly. Squeeze out the juice from the lime and sprinkle
evenly over the meat. Pour the palm feni, too, in the same way, and keep the
meat under weight for 24 hours (after about 10 or 12 hours turn the meat).
Then wash the meat well and tie it into a roll placing spices inside. Cook till
tender. Cool, remove string. When required, cut into fine slices and use for
making sandwiches or serve with salad.

Assado de Leitoa (Roast Pigling)

Ingredients:
4 legs of pigling
2 tbsp salt
1 level tsp cumin seeds
2 level tsp peppercorns
2 inch piece of turmeric
16 cloves

1 tsp sugar or small bit of jaggery

2 inch piece of cinnamon
4 inch piece of ginger
25 cloves of garlic
4 tbsp ghee or fat

Method:
Wash the legs of the pigling well, prick slightly and rub in the salt and keep
aside. Grind all spices to fine paste with a little water and apply this paste to
the legs. Sprinkle a tablespoon of vinegar and keep aside for an hour or so.
Then take a pan, place it on slow fire, pour ghee or fat and arrange the legs.
Allow to sizzle for a while and then add 3 or 4 cups of warm water including
the water with which the grinding stone has been washed. When the water is
almost dried and the meat is cooked, remove the pan from the fire.

With the help of a fork and knife ( do not use fingers) slice the meat off the
legs very neatly and fry these pieces in ghee or fat in a frying pan. Arrange
the meat slices on a flat dish, sprinkle the gravy that is left in the pan over the
meat and surround the meat with salad.

Sorpotel
(diced and fried pork cooked in red masala gravy)

Background:
(considered to be a Goan classic)
Sarapatel is believed to have originated from the Portuguese Sarrabulho
(which is some kind of pork stew with curdled pig blood !) and Cabidel (pork
giblets). It is often consumed during (catholic) religious festivals or important
household functions.

Ingredients:
1 kg boneless pork
1 pork liver, 1 heart, 1 tongue, 2 kidneys
3 cups water
12 dried red chillies/peppers
12 peppercorns
12 cloves garlic
1 inch piece ginger
1 tsp cumin seeds
8 cloves
2 one-inch pieces cinnamon
¼ cup vinegar
½ cup oil
1 peg coconut feni
Salt to taste
6 green chillies/peppers, chopped
4 medium onions, chopped fine

Method:
Wash and pat dry the meats. Put in a deep pan with the water on medium
heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove
from the fire, cool and dice the meats fine. Keep aside the water.

Put all the spices except the green chillies/peppers and onion, into the
blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a
deep pan on medium heat and lightly fry all the diced meat, stir frying
continuously till it is lightly browned. To the fried meat add the ground spices
in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any
remaining vinegar, the stock of the boiled meat , chopped onions and green
chillies. Lower the heat and let the sorpotel simmer fro 45 minutes or more.
Take care to stir it occasionally. When the oil comes to the top and the sauce
is thick, remove from the heat.

Remember the sorpotel tastes better on the 3rd or 4th day, after it has been
warmed up once a day till the day it is served. It is customary to serve
sorpotel with sannas for special occasions.

Roasted Suckling Pig, Stuffed

Ingredients::
1 whole suckling pig about 4-5 kg

Stuffing:
1 medium size onion (chopped)
60gms butter
240 gm fresh white breadcrumbs
Liver and kidneys of the pigling (finely chopped)
2 tbsp chopped parsley
1 tsp ginger-garlic paste
1 egg (beaten)

Method:
Soften the onion in the butter, then add the prepared liver and kidneys, saute
over brisk heat for 2-3 minutes, then turn into a bowl and cool. Add bread
crumbs, herbs, paste and seasoning. Stir in beaten egg.
Roasting the pig:
Set oven at 4000F or Mark 6. Clean and wipe the pig thoroughly and fill it with
the stuffing, packing it in well, and sew it up. Set the pig on the roasting tray
(set the pig’s forelegs forward, straight out from the carcass and the hind legs
out backwards in the same manner) and brush with 1-2 tablespoons of oil or
dripping (to make the crackling crisp). Roast in the preset oven for 1 ½ - 2
hours, according to weight, basting frequently. Halfway through cooking,
dredge with flour and continue basting.

When done, serve on a large sliver tray with an apple in mouth and arrange
salad leaves around it and thinly sliced lemon, onions and tomatoes.