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675 g lean leg of pork, off the bone without fat
3 tbs (45 ml) ghee or oil
6 flakes (12 g) garlic, chopped
225 g onions, chopped fine
2 tbs (30 ml) lemon juice
1 tbs (15 g) garam masala powder
15 g coriander leaves, chopped
4 fresh red cayenne chillies, chopped fine
For the marinade:
200 ml red wine
2 tbs (30 ml) red wine vinegar
6 flakes (12 g) garlic, crushed
3 tbs (45 g) finely chopped red chillies
1 tsp (5 g) coriander powder
1/2 tsp (2 g) cumin powder
1 tsp (5 g) salt
For the seasoning:
3 bay leaves
5 cm cinnamon
1 tsp (5 g) cumin seeds
Cut the meat into four cm cubes. In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days.
Heat the ghee or oil in a kadai or wok. Stir-fry the garlic and the spices for a minute. Add the onions and continue to stir-fry for about eight minutes. Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole and place in an oven preheated to 190 C/375 F/Gas 5.
Add a little water after 20 minutes, if required. Repeat 20 to 25 minutes later, adding the remaining ingredients. Cook for a further 20 to 25 minutes or until the pork is completely tender.
We recommend you to look at our other Pork Recipes
This is also another popular white meat but has a more subtle taste. However adding herbs and spices makes
no goan pork dish ordinary. Goan food varies from mild to very hot and spicy so there is a dish for everyone to indulge in.
Like chicken, it blends happily with a wide range of ingredients, from vegetables to shellfish and is equally at home with
salted and pickled foods. Most parts of the pig are used in cooking, the leg, shoulder, loin and belly pork is irresistible for sorpatel.