Goan Chicken Cafreal Dark Pan Roast Cafreal Masala Classic

Method

1. 1

   Heat 2 tbsp oil in a heavy pot. Add finely chopped onion.

2. 2

   Cook on medium for 10 minutes until deeply golden.

3. 3

   Add crushed garlic and grated ginger. Cook 3 minutes.

4. 4

   Add pork pieces. Brown on all surfaces 8 minutes on medium-high.

5. 5

   Add cloves, cinnamon, turmeric and red chilli powder. Stir.

6. 6

   Add vinegar and 1/2 cup water. Bring to a boil.

7. 7

   Reduce to medium-low. Cover and cook 35 to 40 minutes until pork is completely tender.

8. 8

   If using fresh pork blood: remove from heat momentarily.

9. 9

   Stir the fresh blood rapidly then pour into the pot stirring continuously. Return to very low heat. Cook gently stirring for 5 minutes until the blood cooks and thickens the gravy to a very dark, intensely flavoured sauce.

10. 10

    Season with salt. The cabidela should be very dark, thick and deeply savoury.