Pork Solantulem / Binda sol / Amsol

Pork Solantulem-Binda sol-Amsol


½ kg pork belly

2 tbsp. salt

6 Kokum

2 large onion chopped ( 2 more can be added at the end see note below)

6 Kashmiri chilies broken into half

60 ml tamarind water

*** First put slits on the pork skin as seen in the picture. Apply 2 tbsp. salt and let the pork rest in the refrigerator for 3 to 4 days (if you have salted pork in stock, much better, you can skip this step).



  1. Cut the pork in one inch pieces
  2. Take a pressure cooker add all the above ingredients – chopped onion, kokum, kashmiri chilles and tamarind water along with the salted pork pieces.


  1. Cover the Pressure cooker and on medium to low heat cook for 4 whistles, approx. 20/25 minutes. Then turn off the gas and allow all the steam to release on its own (it takes about 2/3 minutes).


  1. if you like your dish with a bit of gravy this is the end of the process. But I prefer to dry the water so I keep the pot open and cook for further 3 minutes on high flame.

Pork Solantulem - Binda sol - Amsol

Pork Solantulem - Binda sol - Amsol

Note :

** You can sauté 2 onions (till translucent)separately and add to this before serving .

Bon appetite


7 Comments Add yours

  1. belinda ferrao says:

    my granny recipe thanks i just love it


  2. Woooooow so tempting


  3. Antoinette Fernandes says:

    Mouth watering. …just the way mom made it..


  4. Oscar Goes .. says:

    This looks yummy, and mouth watering … Thank you !! must try ..


  5. rufa rose gonsalves says:

    l love this receipe which i had forgotten now will make it for sure thanx..


  6. Charles Pinto says:

    Thanks for the recepie am going to try it now.


    1. alvesnaaron says:

      Go for it ..Cheers… 🙂


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