Sambari of Pork – Spicy East Indian Pork Curry

This post may contain affiliate links. (Disclaimer here) And if you wonder why some images are marked TheWingedFork, it's because Abby's Plate was once a part of my other blog TheWingedFork.

Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Pork icon on Abbysplate website.
Jump to Recipe
5 out of 5 Stars by 2 readers!

Spicy Pork Sambari Recipe is a tangier version of vindaloo, made with amboshi, it’s a must-try East Indian pork dish.


Ages ago, I had stopped eating pork for some years. It’s not a meat I really like. Beef, mutton, and veal are so much more tender. The only part of pork I really like is the tushin, the layer of fat and skin. And I don’t remember how I got back to eating pork again. But these few years I’ve been enjoying mom’s vindaloo, pork ukra, sambari, tamriale, pork chilly, and pork ribs, quite a bit.

I’m going to stop pork again next year, but till then there’s time to enjoy some spicy sambari, East Indian style.

This pork sambari is similar to the fiery pork vindaloo and pork ukra, but differs in the addition of kandries, amobshi, and rice flour. Think of your pork vindaloo married to some extra tang! Here’s how to make it.

Pork sambari in a brown dish served with apas.

Pork Sambari Curry – Spicy Pork Vindaloo Twist

Abby
Spicy Pork Sambari Recipe made by Mumbai's East Indians is a tangier version of vindaloo made with dried mango called amboshi.
5 out of 5 Stars by 2 readers!

Click the stars to add your rating! Left you don’t like it, right you love it!

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine East Indian, Indian, Portuguese
Servings 10 Servings
Calories 381 kcal
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Pork icon on Abbysplate website.

Ingredients
  

  • 1 Kilogram Pork Cut into medium pieces.
  • 3 Tablespoon East Indian Bottle Masala See notes below about where to purchase.
  • 14 Garlic Cloves or Garlic Flakes
  • 3 inch Ginger
  • 14 Small White Onions
  • 2 Tablespoon Dried Mango (Amboshi) See notes for how to make it at home.
  • 2 Tablespoon Rice Flour
  • 3 Cinnamon Sticks (Dalchini)
  • 200 ml Vinegar
  • 0.5 Tablespoon Salt
  • 800 ml Water 200 for mixing rice flour and 600 for cooking.
  • 2 Tbsp Oil

Instructions
 

  • Cook the pork meat in a pot till it browns slightly.
  • Add the kandries (small white onions).
  • Mince the ginger and garlic fine and add on top.
  • Also add the East Indian bottle masala, water and vinegar and allow to cook on a low flame for about 45 minutes.
  • Add the amboshi and mix. Allow to cook for about 5 minutes.
  • Then mix the rice flour and salt with water and add to the curry to thicken it.
  • Cook for another 10 minutes before testing to see if the pork is ready. If you're okay with the texture and taste, turn off the flame and serve soon. If you want it more tender cook for another 10 to 15 minutes.
  • Serve with rice, foogias, chitaps, or apas!

Please click to rate the recipe! Left you don’t like it, right you love it!

Video

Notes

  • We usually store outside, but it’s better to refrigerate it after 4 to 5 days. 
  • Go here for the amboshi (dried mango) recipe. If you can’t find it, use kokam, tamarind, or amchur powder.
READ NEXT  30+ Irish Soda Bread Recipes You'll Love! And More!

Stuff You Might Want to Use

Mixer Grinder – Food Processor
King Arthur Baking - Country Bread Knife
6 Piece Stainless Steel Cookware Set
Stainless Steel Spoon
Steel and Copper Serving Handis (Indian Pots)

Nutrition (Per Serving)

Calories: 381kcal | Carbohydrates: 20g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 417mg | Potassium: 544mg | Fiber: 4g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 14mg | Calcium: 72mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

This printable recipe card is for home use only. For more recipes head over to AbbysPlate.com

Steps to Make the Spicy Pork Sambari

Ingredients for the East Indian pork sambari.
Ingredients for the pork sambari
White onions called kandries hanging from the door.
Kandries hanging from the door
Shelled white onions in a black bowl.
Shell the kandries.
Add oil and pork to the cooking pot.
Add oil (optional) and pork to the cooking pot
The pork is cooking.
Cook the pork somewhat like browning
The pork has cooked.
Cooked pork
Kandries on top of cooked pork meat.
Add the kandries to the cooked pork meat
Minced garlic and ginger.
Mince the garlic and ginger
Minced garlic, ginger and masala added to the pork meat.
Add the minced garlic, ginger and masala to the pork meat
Pork sambari slow cooking on the stove.
Let the sambari cook slowly
Spicy East Indian sambari in a pot.
Doesn’t the sambari look spicy?
Pork sambari slow cooking on the stove.
Let the sambari cook slowly
Amboshi (dried mango) added to pork sambari.
Add amboshi for tanginess
Rice flour in a pot and water in a measuring cup.
You need rice flour to thicken it
Salt and rice flour mixed with water.
Salt and rice flour mixed with water
Spicy East Indian sambari thickened with rice.
Thicken the sambari with rice flour
Top view of pork sambari with apas.
Pork sambari in a brown dish served with apas.
Serve the sambari with apas

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

Latest Book:
East Indian Celebration
Festive Recipes from Abby's Plate

US Edition

Indian Edition


See the full list of books here!

Tips for Making Pork Sambari

  • We prefer using fatty pieces of pork so that it adds more flavor to the dish.
  • We usually store the sambari outside, but it’s better to refrigerate it after 4 to 5 days. 
  • The homemade amboshi (dried mango) recipe is here.
  • If you can’t find amboshi, use kokam, tamarind, or amchur powder.
  • Add more vinegar or water if required.
  • Tastes best with homemade kachumber and apas but also goes really well with ricefoogias, or chitaps.
READ NEXT  Who makes the Best Hummus?

Other Recipes you might like

East Indian pork sambari in a pot.
Images of cooking East Indian pork sambari.
5 from 2 votes (2 ratings without comment)

Leave a Comment

Recipe Rating