Goan Pork Amsol
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.
For 4 servings
9 steps. 70 minutes total.
- 1
In a small bowl, soak the kokum petals in 1/2 cup of warm water for 15 minutes
- a.This will soften them and release their distinct tangy flavor. Do not discard the water.
- 2
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat
- a.Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and have turned a light golden brown.
- 3
Add the chopped ginger, garlic, and slit green chilies to the pot
- a.Sauté for another 1-2 minutes until fragrant and the raw smell disappears.
- 4
Increase the heat to medium-high, add the pork cubes to the pot
- a.Sear the pork for 5-7 minutes, turning the pieces until they are lightly browned on all sides.
- 5
Reduce the heat to medium
- a.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.
- 6
Step 6
- a.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.
- 7
Bring the curry to a boil, then reduce the heat to low
- a.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.
- 8
Once the pork is tender, stir in the grated jaggery
- a.Let it dissolve completely. Taste the gravy and adjust the salt or jaggery if needed to balance the tangy, spicy, and sweet notes.
- 9
Garnish with freshly chopped coriander leaves
- a.Let the curry rest for 10 minutes before serving hot with steamed rice or Goan pao.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use pork shoulder or belly with a good fat-to-meat ratio. The fat renders down during slow cooking, making the curry rich and flavorful.
- 2The water used to soak the kokum is packed with flavor. Never discard it; it forms the tangy base of the curry.
- 3This curry tastes even better the next day as the flavors meld and deepen. It's a great make-ahead dish.
- 4To speed up the cooking process, you can cook the curry in a pressure cooker for 5-6 whistles on medium heat after searing the pork and adding the liquids.
- 5Serve with traditional Goan steamed rice (Ukda Xitt) or crusty bread (pao) to soak up every last drop of the delicious, thin gravy.
Adapt it for your goals.
Vegetarian Version
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.
Spicier CurrySpicier Curry
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.
With CoconutWith Coconut
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.
Why this is on our healthy list.
Rich in Protein
Pork is a high-quality protein source, essential for muscle repair, growth, and overall body function.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger provides natural anti-inflammatory benefits that can help reduce inflammation in the body.
Aids Digestion
Kokum, the star ingredient, is traditionally known for its digestive properties. It can help improve appetite and alleviate indigestion.
Frequently asked questions
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.