Pork solantulem is also known as 'Pork Amsol' or 'Pork Binda Sol' in Konkani. The unique ingredient in this pork recipe is Kokum aka Bindi sol aka Amsol. Fresh good quality Kokum is the key to the irresistible flavour of the gravy.
Ingredients:
Pork- 1 kg, cut into chunks
Onions-1 1/2 cup-thinly sliced
Ginger paste-1 tsp
Garlic-6 cloves, crushed
Cinnamon stick-1 1/2 inch , broken
Cloves -8
Dry Kashmiri red chillies-8, broken to 1 inch pieces
Kokum-15 petals
Cooking oil-1 tbsp
Salt-to taste
Method:
1. Season the cut pork with salt for 30 minutes.
2. Add the cinnamon stick, garlic cloves, ginger paste, cloves, dry Kashmiri Red Chillies, and kokum petals. Add the oil too. Mix well.
3. Now add the sliced onions along with a cup of water.
4. Close the lid and cook for 15 minutes or so. Open the lid and stir again and add salt, if needed.
5. Close the lid and cook for another 15-20 minutes or so until the meat is cooked.
6. Serve with boiled rice.
Ingredients:
Pork- 1 kg, cut into chunks
Onions-1 1/2 cup-thinly sliced
Ginger paste-1 tsp
Garlic-6 cloves, crushed
Cinnamon stick-1 1/2 inch , broken
Cloves -8
Dry Kashmiri red chillies-8, broken to 1 inch pieces
Kokum-15 petals
Cooking oil-1 tbsp
Salt-to taste
1. Season the cut pork with salt for 30 minutes.
2. Add the cinnamon stick, garlic cloves, ginger paste, cloves, dry Kashmiri Red Chillies, and kokum petals. Add the oil too. Mix well.
3. Now add the sliced onions along with a cup of water.
4. Close the lid and cook for 15 minutes or so. Open the lid and stir again and add salt, if needed.
5. Close the lid and cook for another 15-20 minutes or so until the meat is cooked.
6. Serve with boiled rice.
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