Heat oil in slow cooker or pressure cooker, add sliced onions and fry until golden brown
Add pork and fry until sealed off and brown , stirring occasionally
Add VINDALHO MASALA and coriander
Mix well and fry on medium heat for a minute
Add water – enough to cover meat – and cook as per slow cooker/pressure cooker instructions until meat is falling apart and trotters gooey and soft
Add chillies and season for salt if required
Recipe Note
Serve with boiled basmati rice, sour dough bread or chapatis and Goan Cuisine Lime Pickle.
Notes:
Pork trotters (including bone) will soften completely if using pressure cooker with the gravy giving you that delightful sticky fingers feel as you mop it up!
Add 1kg of cleaned fried chicken liver to impart a distinctive darker flavour to the gravy.
Garnishes on the side: slivered onions dark browned, salt and chilli powder raw roasted cashews, chopped coriander, julienne of ginger, chopped green chilli.
