Goan Pork Sorpotel (Spicy Pork Stew)

• 900 g Pork shoulder, boneless
• 2 medium Red onion
• 6 cloves Garlic
• 30 g Ginger root
• 6 pieces Dried red chili
• 2 tsp Cumin seeds
• 1 tsp Black peppercorns
• 1 piece Cinnamon sticks
• 6 pieces Whole cloves
• 1 tsp Ground turmeric
• 2 tbsp Coconut oil
• 90 ml White wine vinegar
• 10 g Fresh coriander
• 600 ml Water
• 2 tsp Fine sea salt

1. Cut the pork into small bite-size pieces. Thinly slice the onion, and peel the garlic and ginger. Pick the coriander leaves and finely chop them, keeping a small handful for serving.
2. In a dry dutch oven over medium heat, toast the dried chilli, cumin seeds, peppercorns, cinnamon stick and cloves for 1 to 2 minutes until fragrant. Tip into a mortar and pestle and crush to a coarse powder. Stir in the turmeric.
3. Return the dutch oven to medium-high heat and melt the coconut oil. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until deep golden. Add the garlic and ginger and cook for 1 minute until aromatic.
4. Add the pork and the remaining salt, then cook for 6 to 8 minutes, stirring, until the meat loses its raw colour and starts to brown at the edges. Stir in the crushed spice mix to coat the pork well. Cook for 1 minute to bloom the spices.
5. Pour in the water and bring to a gentle simmer, scraping up any browned bits from the bottom. Cover and simmer on low for 60 minutes, stirring occasionally, until the pork is tender. If it looks dry at any point, add a splash more water.
6. Uncover and stir in the white wine vinegar. Simmer for 10 to 15 minutes, stirring more often towards the end, until the gravy is thick and punchy. Stir through most of the chopped coriander, then taste and adjust with a little more salt if needed.
7. Rest the sorpotel off the heat for 5 minutes so the flavours settle. Spoon into bowls and finish with the reserved coriander. Serve hot, ideally with rice to balance the heat and acidity.

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