Pork Solantulem

Pork Solantulem is a classic Goan preparation of pork. Pork is cooked with onion, a few red dried chillies and Binda Solam [kokam / Garcinia Indica]. The pork is cooked in its own juices and you end up with a juicy tangy dry preparation of pork which can be served as a starter or a side dish. We prefer to eat it with rice and sorak (Plain Goan Coconut Curry). For a Vegetarian Version of this dish click here.

Serves: 6 to 8

Prep. Time: 20 Mins. + 60 Mins. (marination)

Cooking Time: 90 Mins.

Ingredients:

• Pork (boneless) – 1 kg.
• Onions (cubed coarsely) – 6 medium
• Byadgi Chillies – 10 to 12
• Binda Solam [Kokum] – 15 to 18
• Tamarind (soaked in ¼ cup water) – 1 small lemon sized ball
• Kokum Agal – 2 tbsp. (optional)
• Sugar – ½ tsp.
• Sea Salt – 3 tsp.

Step 1:     Wash the meat, drain and cut into small cubes. Apply salt and sugar to the meat and leave aside for an hour or more.

Step 2:     Later place the meat in a heavy bottomed pan and cook covered on low heat for 20 minutes stirring once or twice in between.

Step 3:     Stem the chillies and break them into two. Discard the seeds of some of the chillies. When the meat has cooked for 20 minutes, it will have released its juices. Add to it 3 of the cubed onions, the kokum and the broken chillies and cook covered on low heat for 15 minutes. Stir occasionally in between.

Step 4:     Add the kokum agal and the remaining onions and cook for another 15 minutes.

Step 5:     Mash and strain the tamarind into the meat and add the remaining 3 cubed onions. Cook for another 10 minutes.

Step 6: Switch off the heat and allow to rest for another 10 minutes.

OR

(optional – continue with this step if you want a completely dry version of the dish) Drain most of the meat and keep aside. Keep the vessel on heat and let the juices dry out till the oil separates. Now add the drained meat once again to the pan and stir fry for 5 to 6 minutes till the meat is well-sautéed. Serve hot.

Note:

Cover picture has been updated on 13/08/2021

Watch the Video