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Mangalorean Sweet & Savory Pork Indad

Pork Indad is a festive Mangalorean stew that marries sweet, tangy and spicy flavors in a celebration of Goa’s coastal heritage. Cubes of pork shoulder are marinated in garlic, ginger and a kiss of vinegar, then browned in oil. A fragrant spice blend—featuring cinnamon, cloves, poppy seeds and chilies—is ground to a fine powder and transformed into a vibrant paste with grated onion, raisins and tamarind. Slowly simmered in water until meltingly tender, the pork absorbs every note of sweet vinegar, warm turmeric and the smoky depth of dried red chilies. A final scatter of fresh mint leaves brightens the rich, orangey-red gravy. Traditionally served with steamed rice or flatbreads at festivals and family gatherings, this Indad showcases the resourcefulness of Mangalorean cooks and the region’s love of layered, aromatic spice combinations. It’s a one-pot indulgence that brings both comfort and complexity to your table.

Dinner | Light Lunch | Indian | Dairy-Free | Gluten-Free | Nut-Free | Soy-Free | Pork Stew | Blender | Frying Pan | Mixing Bowl | Saucepan | Cinnamon | Pork Shoulder | Raisin | Tamarind Paste | Grinding | Marinating | Mixing | Searing | Simmering | Toasting | Family Gathering | Festive | Slow
Time to complete

Prep

15min

Cook

1h 10min

Wait

0 minutes

Total

1h 25min

Ingredients (Makes 4 servings)

Ingredients

  • 454 g (1 lb) boneless pork shoulder or belly, cut into 2.5 cm (1 in) cubes
  • 1 tbsp (6 g) minced ginger
  • Kosher salt, to taste
  • 10 black peppercorns
  • 2 whole cloves
  • 1 piece (2.5 cm; 1 in) cinnamon stick
  • ½ tsp (1 g) poppy seeds
  • ¼ tsp (1 g) turmeric powder
  • 5 dried small red chilies
  • 1 tsp (2 g) cumin seeds
  • 1 medium onion (about 150 g), grated
  • ½ tbsp (8 g) raisins
  • 1 tbsp (15 ml) tamarind paste
  • 3 tbsp (45 ml) white vinegar
  • 2 tbsp (30 ml) vegetable oil
  • 1 cup (240 ml) water
  • ½ tsp (2 g) sugar

Garlic

  • 6 cloves (18 g) garlic, minced; plus 2 cloves whole

For Serving/Garnishing

  • 2 tbsp (8 g) chopped fresh mint leaves
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 16
  • Protein: 12
  • Carbohydrates: 4
  • Fiber: 1
Directions

Marinate Pork

  • 1. In a bowl, toss pork cubes with minced ginger, 6 cloves garlic and 1 tsp kosher salt. Set aside to marinate 10 minutes.

Toast & Grind Spices

  • 2. In a dry skillet over medium-high heat, toast peppercorns, 2 cloves, cinnamon stick, poppy seeds, turmeric, dried chilies and cumin seeds until fragrant, about 1 minute. Grind to a fine powder in a spice grinder.

Make Spice Paste

  • 3. In a blender, combine ground spices, grated onion, raisins, tamarind paste, remaining 2 cloves garlic and vinegar. Purée until smooth.

Brown Pork

  • 4. Heat oil in a heavy-bottomed saucepan over high heat until shimmering. Add marinated pork and cook, turning, until lightly browned on all sides, about 4 minutes.

Simmer Pork

  • 5. Reduce heat to low. Add spice paste and stir until oil turns red, about 5 minutes. Pour in water and sprinkle sugar; cover and simmer, stirring occasionally, until pork is tender, 60 minutes.

Finish & Serve

  • 6. Stir in chopped mint and adjust seasoning. Serve hot with steamed rice or flatbread.
Cookix's Secrets

Browning Pork

  • Don’t overcrowd the pan; brown in batches if needed for better sear.

Coconut Twist

  • Stir in ½ cup (120 ml) coconut milk at the end for a creamy finish.

Heat Level

  • Add extra dried chilies or a pinch of cayenne for more heat.

Protein Swap

  • Replace pork with goat or lamb for a different regional taste.

Simmering

  • Cook low and slow with lid slightly ajar to prevent sticking and ensure even tenderness.

Spice Paste

  • Toast spices just until fragrant—overheating will darken their flavor.

Tamarind Balance

  • Adjust tamarind paste and sugar at the end to achieve your preferred sweet–tangy balance.

Vegetarian Option

  • Use cubed paneer or firm tofu and vegetable broth instead of pork and water.