Goan Spicy Pork Sarapatel

Ingredients

• 500g (1.1 lb) pork, cut into small pieces 500g (1.1 lb) pork, cut into small pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 2 tablespoons vinegar 2 tablespoons vinegar
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh coriander leaves for garnish Fresh coriander leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat oil in a large pan over medium heat. Add cumin seeds and coriander seeds and sauté until fragrant.
2. 2.
   Add chopped onions, minced garlic, grated ginger, and slit green chilies to the pan. Sauté until the onions turn golden brown.
3. 3.
   Add the pork pieces to the pan and cook until they are browned on all sides.
4. 4.
   In a small bowl, mix together turmeric powder, red chili powder, and garam masala. Add this spice mixture to the pan and stir well to coat the pork evenly.
5. 5.
   Pour in the vinegar and tamarind paste, and season with salt. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and let the pork simmer for about 1 hour or until it becomes tender, stirring occasionally.
7. 7.
   Once the pork is cooked, remove the lid and cook for an additional 10 minutes to thicken the gravy.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Pork — Choose a cut of pork that is suitable for slow cooking, such as shoulder or leg. Trim any excess fat before cooking to achieve a leaner dish.

Tips & Tricks

• For an extra spicy kick, add more red chili powder or fresh green chilies.
• Marinate the pork in the spice mixture for a few hours or overnight to enhance the flavors.
• Adjust the amount of vinegar and tamarind paste according to your taste preference for tanginess.
• Allow the dish to rest for a while before serving to allow the flavors to meld together.

Serving advice

Spicy Pork Sarapatel is best served hot with steamed rice or crusty bread. The rich and flavorful gravy pairs perfectly with the mildness of rice or the crusty texture of bread. Garnish with fresh coriander leaves for a pop of freshness.

Presentation advice

Serve Spicy Pork Sarapatel in a deep bowl, allowing the vibrant red gravy to take center stage. Sprinkle some fresh coriander leaves on top for a touch of green. Pair it with a side of steamed rice or crusty bread to complete the presentation.