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500g lean pork, cut into 1cm cubes
salt, to taste
6 dried red chili peppers
1 tbsp black peppercorns
6 whole cloves
5cm (2 in) piece of cinnamon stick
2 tsp coriander seeds
3 tbsp white vinegar
1 tbsp chopped garlic
2 tsp ground turmeric
1 tbsp chopped ginger
2 tbsp coriander (cilantro) leaves
a little water
bamboo skewers, soaked in water to prevent
scorching
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Method :
Place the
pork into a bowl. Rub with salt and set aside. Dry roast the chili
peppers, black peppercorns, cloves, cinnamon and coriander seeds in a
heavy saucepan until fragrant. Grind to a powder in a spice or coffee
grinder. Transfer to a blender or food processor. Add the vinegar,
garlic, ground turmeric, ginger and coriander leaves. Blend to a paste
using a little water. Mix with the pork and leave to marinate for about
2 hours. Thread the meat onto bamboo skewers and cook under a medium hot
grill (broiler). Turn the skewers frequently until the meat is cooked on
all sides, about 4-5 minutes per side. (Alternatively, the pork can be
char grilled on a barbecue or pan fried in a little vegetable oil).
Serve immediately with a spicy chutney.
A very
popular dish from Goa on the western coast of Indian. Goa not only has
some of the best beaches in the world, but also a unique cuisine, formed
by the fusion of the indigenous and Portuguese cultures.
Serves 4 - 6
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