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A delightful Goan specialty, this pork curry is a perfect blend of tangy and spicy flavors. The unique sourness comes from kokum (amsol), creating a light yet deeply flavorful gravy that's incredibly satisfying with steamed rice or crusty Goan bread.
In a small bowl, soak the kokum petals in 1/2 cup of warm water for 15 minutes. This will soften them and release their distinct tangy flavor. Do not discard the water.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a light golden brown.
Add the chopped ginger, garlic, and slit green chilies to the pot. Sauté for another 1-2 minutes until fragrant and the raw smell disappears.
Increase the heat to medium-high, add the pork cubes to the pot. Sear the pork for 5-7 minutes, turning the pieces until they are lightly browned on all sides.
Reduce the heat to medium. Sprinkle the turmeric powder, Kashmiri red chili powder, and salt over the pork. Stir well to coat the meat evenly and cook for 1 minute to toast the spices.
Pour in the soaked kokum along with its soaking water, plus the additional 2 cups of water. Stir everything together, scraping any browned bits from the bottom of the pot.
Bring the curry to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 50-60 minutes, or until the pork is fork-tender and the gravy has developed a deep flavor. Stir occasionally to prevent sticking.
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A delightful Goan specialty, this pork curry is a perfect blend of tangy and spicy flavors. The unique sourness comes from kokum (amsol), creating a light yet deeply flavorful gravy that's incredibly satisfying with steamed rice or crusty Goan bread.
This goan recipe takes 85 minutes to prepare and yields 4 servings. At 432.6 calories per serving with 23.68g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Once the pork is tender, stir in the grated jaggery. Let it dissolve completely. Taste the gravy and adjust the salt or jaggery if needed to balance the tangy, spicy, and sweet notes.
Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with steamed rice or Goan pao.
Replace the pork with 400g of firm mushrooms (like king oyster or portobello) or paneer cubes. Reduce the simmering time to 20-25 minutes for mushrooms and 10 minutes for paneer.
For extra heat, add 1/2 teaspoon of a spicier red chili powder (like Goan or Deggi Mirch) along with the Kashmiri chili powder. You can also add more green chilies.
While not traditional for Amsol, you can add 1/4 cup of thick coconut milk during the last 5 minutes of cooking for a slightly creamier and richer gravy. Do not boil after adding coconut milk.
Pork is a high-quality protein source, essential for muscle repair, growth, and overall body function.
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits that can help reduce inflammation in the body.
Kokum, the star ingredient, is traditionally known for its digestive properties. It can help improve appetite and alleviate indigestion.
Kokum is a dried fruit from the mangosteen family, used as a souring agent in Goan and Konkan cuisine. It has a unique tangy and slightly sweet flavor. If you can't find it, you can substitute with 1.5 tablespoons of tamarind paste, but the flavor profile will be different.
Goan Pork Amsol can be part of a balanced diet. Pork is an excellent source of protein and B vitamins. The dish uses minimal oil and relies on natural spices. However, it is a red meat dish, so it should be consumed in moderation. The healthiness depends on the cut of pork used and portion size.
A single serving of Goan Pork Amsol (approximately 300g) contains around 350-450 calories. The exact number can vary based on the fat content of the pork used.
Yes, a pressure cooker is a great way to save time. Follow the recipe until Step 6, then secure the lid and pressure cook on medium heat for 5-6 whistles (about 15-20 minutes). Let the pressure release naturally before opening.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor actually improves overnight. Reheat gently on the stovetop or in the microwave.
Pork shoulder or pork belly are the best cuts for this recipe. They have a good amount of fat that renders during the slow cooking process, resulting in tender, flavorful meat and a rich gravy.