Spiced Vinegar Pork Curry — Goan Pork Sorpotel
A Goan-Catholic Christmas celebration curry of pork twice-cooked in a vinegar-and-chilli paste with feni, jaggery, and warm spices, deepening over its traditional 24-hour rest.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 560g pork shoulder into 0.75-inch cubes. Toast cumin seeds, peppercorns, cloves, cinnamon, cardamom, and fenugreek in a dry skillet over medium heat 2-3 minutes until fragrant, cool 1 minute, then grind to powder. Mix ground spices with Kashmiri chilli powder, cayenne, 1 tsp turmeric, 16 garlic cloves, 30g ginger, 1/4 cup vinegar, and 1 tsp salt into a smooth thick paste. Finely chop 2 medium yellow onions.
Simmer
Place pork cubes in a large saucepan with 0.5 tsp salt, 0.5 tsp turmeric, 2 tbsp vinegar, and 400ml water. Bring to a simmer over medium heat, cover, and cook 20 minutes on low until pork is just tender. Drain pork, reserving 200ml cooking liquid.
Build 1
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add 2 bay leaves and chopped onions, cook 8-9 minutes stirring until deep golden brown. Add spice paste, cook 4-5 minutes on medium-low stirring until oil beads at edges and masala turns deep mahogany.
Build 2
Add cooked pork to the masala, stir to coat thoroughly, cook 3 minutes on medium stirring until masala wraps each piece. Add reserved 200ml cooking liquid, remaining 2 tbsp vinegar, 1.5 tsp jaggery, and 2 tbsp feni, stir and cover.
Simmer 2
Simmer on low heat 10-12 minutes stirring once until gravy thickens to a glossy mahogany glaze clinging tightly to pork. Uncover and reduce on medium 2-3 minutes if loose. Rest 3 minutes off the heat.
Plate
Garnish with 2 tbsp fresh coriander and plate. Serve with sannas, pao bread, or steamed basmati rice alongside sliced raw onion, lime pickle, and roasted papad. Note: traditional sorpotel rests overnight in the fridge to deepen flavour.
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