Ethnic East Indian Pork Tamriad – Pork Tamriale

The Spicy East Indian Pork Tamriad Recipe is a cross between the vindaloo and the sorpotel. Made with both dry and fresh masala, here’s how our family makes it for dinner!

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If you love the traditional East Indian Pork Vindaloo, you’re duty bound to love the tamriad of pork. Okay, not duty-bound, but if you just taste it, you’ll fall head over heels in love with it. Why? Methinks because it tastes like a cross between the fiery vindaloo and the spicy pork sorpotel. Who wouldn’t love eating a melange of these dishes? Really!

And no, it’s not tamarind, it has nothing to do with tamarind. The word is ‘tamriad’, ‘pork tamriad’! Or pork tamriale, depending on which East Indian dialect you speak.

The blend of fresh masala (chillies, ginger, garlic) and ground masala is so tantalizing perfect, it makes your mouth water just thinking of it!

Pork tamriad can be served on Sundays, or for events or celebrations just like other precious precious dishes.

Anyway, here’s how to make pork tamriale with the recipe we use at home. If you’re not East Indian, making the tamriad of pork meat might require a bit of a learning curve. So unless you have East Indian blood, it’ll take a few tries to get it right, but you will eventually. And I shall tell you in advance anyway, even if made half-right East Indian food always tastes amazing! Just come back here with questions if you have any.

What ingredients do you put in a pork Tamriad?

Here are the ingredients we use:
1 kg pork cut into medium pieces (we usually use the skin too, but you don’t have to)
6 kashmiri chillies
7 green chillies
20 flakes garlic plus another 10 more flakes of garlic
1 piece of fresh ginger
1 tbsp turmeric powder or 1-inch fresh turmeric
1 tsp jeera or cumin
3 sticks of cinnamon (optional)
12 cloves
8 cardamom (optional)
half kg onions
250 ml vinegar (or 500 ml wine)
1 tablespoon salt
* If you can’t find kashmiri chilies, any super spicy dried red chilies will do
*See specific amounts we use in the printable recipe at the bottom.

How to make Eastya Pork Tamriad?

The trick to making tasty pork dishes is to use a mix of meaty pieces and fatty pieces and let them slow cook for hours. The fatty pieces ooze oodles of flavor out into the dish!

Optional Step – Tenderize The Pork Meat

Sometimes we soak the pork in water and a handful of salt overnight to tenderize. As I said, sometimes. Most times we don’t do this and just start cooking.

Step I – Prepare The Fresh Masala

Cut the ginger, chilies, and garlic into julienne strips along with the sliced onions and set aside.

Step II – Prepare The Dry Ground East Indian Masala

Grind all the dry masala ingredients to a paste with vinegar. We use about 250 ml of vinegar, but you can use less or more. Sometimes we substitute part of the vinegar with my homemade currant wine or other wines. So you could use any available wines.

Step III – Cook The Pork With The Masala

The next morning or a few hours later, mix all the ground masala with the fresh cut ingredients and the pork and cook for about an hour or longer on a medium flame, stirring occasionally. You usually know when the meat is ready if the skin or tushin as we call it is tender.

The pork tamriad can be stored at room temperature for a few days to a week. It does not spoil and tastes better with age.

You can enjoy the tamriad with turmeric rice or plain rice or soak it with some tasty bread such as pav. I think it tastes better with some chitaps, orias, or foogias too!

Cooking Tips & Tricks

• The wet ingredients can be ground to a rough paste.
• Do not discard the fat. The fatty pieces are important to the flavor of this pork dish, a combination of meat and fat pieces is essential.
• Add more vinegar if needed.
• Use homemade wine instead of vinegar if you prefer. Only use 1:3 the quantity.
• Make one to two days before serving. It tastes better when it has had time to rest and marinate.
• We cook the meat on a medium flame for about 1 hour to 1.5 hours. You can cook it in the pressure cooker for about 30 minutes if you’re in a hurry.
• If you’d rather try something continental, The Soz makes a delicious glazed roast gammon. Or if you prefer seafood, try the baiki fish vindaloo!
• Want mutton instead? Try the mutton khudi curry or the lonvas curry!
• Want something vegetarian that’s tangy? Try the pickle made for Mumbai’s ethnic East Indian weddings.
• Wash it down with a fruity pineapple wine or increase the heat with a spicy wine soda.

Other East Indian Recipes To Try

Other East Indian recipes you might like are the vindaloo, tangy sambari, ball curry, saarpatel, chicken Tope, chicken roast, pork ukra, or even duck moile.

Other Recipes You Might Like

• Corned Tongue Slices Recipe
• Ginger Wine Recipe (Homemade)
• Mutton Paya Khudi
• Bombil Pickle Recipe
• Easy Buttery Oyster Mushroom