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  • Goan Chilli Pork

    1 vote
    Goan Chilli Pork
    Servings: 4
    by Chez la mere
    373 recipes
    >
    Courtesy Maunika Gowardhan Indian Kitchen

    Ingredients

    • 500g pork tenderloin cut into bite sized pieces
    • 2 slices canned pineapple roughly crushed
    • Melted butter for basting
    • Lemon wedges for serving
    • serving
    • For the marinade:
    • 1/2 onion (about 40g) quartered
    • 2 tomatoes halved(150g)
    • 4 garlic cloves skin on
    • 1 tbsp a veg oil
    • 4 dried Kashmiri chillies seeds left in
    • 1/2 tsp ground cumin
    • 1 tsp tamarind Paste
    • 1/2 tsp cayenne pepper
    • 3 tsp brown sugar
    • Salt to taste

    Directions

    1. Preheat oven 400. Pot 4-5 Skewers in water to soak
    2. Put pen in a bowl and add the crushed pineapple. Mix and set aside.
    3. Marinade:
    4. Put the onions tomatoes garlic and pull in a baking tray. Mix well and roast for 20-25 minutes until veg is slightly charred and garlic is soft.
    5. Meanwhile soak the dried Kashmiri chillies in warm water for 15 min.
    6. When the onions tomatoes and garlic are done and the chillies ate ready place then all in a blender along with the cumin tamarind paste cayenne sugar and salt. Blitz to a thick paste. Tip the mixture into a bowl add the pork and Mix well. Cover and Marinate couple hours Or overnight.
    7. When ready to cook great the grill to its highest setting.
    8. Thread the pork onto skewers and place on a wire rack. Grill 4-5 minutes on each side, Basting with butter.
    9. Serve

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