In the good old days when we had our piggy toilets, pigs were slaughtered and butchered at home itself. This was usually done for feasts and occasions, virtually nothing was wasted, the meaty parts went into the pork vindaloo, sarapatel included the liver, heart and even ears, not to forget the intestines used to store and preserve the tit bits and chunks of meat in the form of Goa sausages.
As you can imagine, one would have a feast on the day of the occasion but on the day before that it was Ard Mas, the pork bone curry made out of the ribs and other bony parts. Today we have for you the Pork Ard Mas Recipe, to bring back those good old memories.
Pork Ard Mas Masala Ingredients:
10 Kashmiri Chillies
1 Tsp Cumin seeds
7-8 flakes Garlic
1 tsp coriander seeds
4-5 small pieces of cinnamon sticks
Small ball of Tamarind
1 tsp Turmeric
2 tbps Vinegar
Pork Ard Mas Main Ingredients:
1 Kg Pork with Bones
2 cut Onions
1 inch Ginger
Green Chillies as per taste
Salt to taste
Firstly wash the meat and chop/dice the onions and the ginger.
Put the pork pieces in a pan and turn on the heat, nice and slow.
Add the onions to it. You don’t need to add any oil, because pigs are fat 🙂
While this is cooking put all the ard mas masala ingredients in a mixer and blend it.
This is what the ard mas masala looks like.
Keep that aside and wait for the pork to turn this colour.
Once that’s happened, time to ad the masala.
Don’t add all of it, it may be a little extra, just mix it evenly and check if you need to add more.
Add some salt to taste
Add water to cook the meat
Bring the mixture to a boil and then let it cook slowly till done
Slice and add your green chilles if you like
Voila, your Pork Ard Mas is ready 🙂