Pork Solantulem

This dish reminds of my childhood when I used to go visit my paternal grandparents in Curtorim. My shamai used to cook this dish in a kundem (earthen pot) , tasted absolutely divine. My version of the recipe turned out well and my girls really enjoyed eating the pork fat pieces, the meat was tender and the gravy was filled with flavour of the spices. The light gravy is tangy with a hint of spice. 

Ingredients

1 Kg pork belly, cut into small pieces

2 large onions, chopped

12 Kashmiri chillies

1 tsp coriander powder

1 tsp cumin powder

4-6 cloves of garlic, slightly smashed 

1 inch of ginger, cut in strips

10-12 kokum 

1 tsp turmeric powder 

1 small ball of tamarind, soaked in warm water 

6-8 peppercorns

1 inch cinnamon stick 

Salt for seasoning 

Method:

1. Apply salt to the cut meat and leave overnight to marinate.
2. In a pressure cooker add the meat and all the ingredients except the tamarind.
3. Cover and cook for 2 whistles. 
4. Open the cooker, stir and add in the softened tamarind pulp.
5. Cook again for another 2 whistles or until meat is tender. 
6. Enjoy with bread or rice.

You can prepare this dish a day in advance to let the flavours infuse.  
The next day in the morning I reheated the dish and added one slot green chilli whilst I brought it to a boil.