Pork Amsol, I would like to call it “White Goan Pork Curry” has many versions. This is a very traditional Goan recipe, probably would have descended from “Carne de vinha d’alhos” (“Meat with wine and garlic), a very traditional Portuguese dish . It is unfortunate that one has to find a Goan home to taste this. The flavors are very harmonious and this is my version which is not very different from the other traditional recipes, as I have kept the main flavors intact. Enjoy this and let me know if you liked it.
Pork Amsol
1.5 kg pork with some bones(with 20-25% fat as this recipe doesn’t require any oil)
1 large onion chopped
8-10 cloves of garlic
1 teaspoon jeera
6-8 dried red chilli (spicy one)
2-3 green chilli
6-8 pepper corn
6-8 kokkum (Amsol)
Juice of 1 lime size tamarind (soaked in 1 cup of warm water)
1 teaspoon sugar
Salt to taste
In a thick bottomed deep pan or earthen pot, mix all the above and add hot water just to cover the pork pieces. On a medium flame, bring it to boil and simmer it for 1.5 hours (or till the pork is done and the pork fat is soft and juicy). Adjust the consistency of the gravy adding more hot water (I like it to be a bit soupy). Let it rest for 15 mins and it is ready to serve with rice or bread (Paav or Baguette) .
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