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 Curry – Spicy Pork Vindaloo Twist
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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.
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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.
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Nutrition (Per Serving)
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.
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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 rice, foogias, or chitaps.
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I’m an East Indian foodie and travel blogger from Bombay, India. I love food, wine, and sharing my culture’s ethnic East Indian and traditional Indian recipes. You’ll find more info about me here!
