Goan Pork Sorpotel
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Ingredients
- 800 g pork shoulder, diced
- 2 onion, finely chopped
- 6 garlic cloves
- 20 g fresh ginger, grated
- 2 tsp kashmiri chilli powder
- 1 tsp ground cumin
- 4 whole cloves
- 1 cinnamon stick
- 4 tbsp apple cider vinegar
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 541 kcal
- Protein
- 40.6 g
- Carbohydrate
- 8.7 g
- of which sugars
- 4.6 g
- Fat
- 37.6 g
- of which saturates
- 10.5 g
- Fibre
- 2.2 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large heavy pan and brown the pork shoulder in batches for 8 minutes, then set aside.
- 2
Add the chopped onion to the pan and cook over medium heat for 10 minutes until deeply golden.
- 3
Add the garlic, ginger, cloves and cinnamon stick and cook for 1 minute, then stir in the kashmiri chilli powder and ground cumin.
- 4
Return the pork to the pan with the apple cider vinegar and 350ml water, bring to a simmer, cover and cook over low heat for 55-60 minutes, stirring occasionally, until the pork is tender and no pink remains.
- 5
Uncover and simmer for a final 5-8 minutes to thicken the sharp, spiced sauce.
- 6
Scatter with the chopped coriander and serve with rice.
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