Authentic Goan Sanna with Spicy Pork Sorpotel
Experience the festive magic of Goa with these fluffy, toddy-fermented steamed rice cakes paired with a deeply spiced, tangy pork curry. It is a legendary celebration feast that brings coastal warmth straight to your table.
420min
Total Time
4
Servings
Goan
Cuisine
Recipe
1
Soak the parboiled rice in water for 4 hours, then drain thoroughly.
2
Blend the soaked rice, cooked rice, grated coconut, and jaggery into a smooth batter using palm toddy or water mixed with yeast.
3
Cover the batter and let it ferment overnight in a warm place until doubled in volume.
4
Grease small idli moulds or special sanna cups and pour the fermented batter into them.
5
Steam the sannan on high heat for 15 minutes until fluffy and cooked through.
6
For the sorpotel, grind the dried chillies, garlic, ginger, and cumin with Goan vinegar to a fine paste.
7
Marinate the cubed pork with the ground spice paste and salt for at least 2 hours.
8
Heat coconut oil in a heavy-bottomed pan and fry the chopped onions until golden brown.
9
Add the marinated pork and sear well on medium heat until the meat releases its natural fats.
10
Pour in a little water, cover, and simmer gently for 40 minutes until the pork is tender and the gravy is thick and rich.
Ingredients
2 cups parboiled rice
1 cup cooked rice
1 cup fresh coconut, grated
1 tsp dry yeast
2 tbsp palm jaggery
1 tsp salt
500g pork belly, cubed
2 onions, finely chopped
4 dried Kashmiri chillies
6 cloves garlic
1-inch ginger
1 tsp cumin seeds
1 tsp turmeric powder
2 tbsp Goan vinegar
3 tbsp coconut oil
*This AI-generated recipe may contain inaccuracies.