While traditional British Christmas food is rich enough to send you to sleep, in Goa they prefer to celebrate in more lively style with a feast at which the centrepiece is often sorpotel – pork in a festive, red sauce that’s hot with chillies and sour with the region’s beloved coconut vinegar. It’s best made several days ahead – “This is a dish that requires time,” notes Mumbai-based caterer Pauline Dias – and is traditionally served with steamed rice cakes, but it’s also delicious with rice.
Prep 30 min
Cook 2¼ hr
Chill Overnight+
Serves 4
