A Portuguese influenced dish with an Indian twist. This dish is from the state of Goa, India which was once occupied by the Portuguese for as long as 450 years. The pork is marinated in vinegar with ground spices like cardamom, cumin, coriander seeds, black peppercorn, cinnamon, cloves, turmeric, fenugreek and chili powder. Marinated for at least 2 to 3 hours, it is cooked with onions, tomatoes, garlic and ginger and slightly sweetened with palm sugar. The spiciness of this dish comes mainly from the black peppercorn. The overall taste is spicy, tangy and a subtle sweetness. It goes very well with rice, roti and appam. Potatoes are traditionally not added.
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