Prep 20 mins
Cook 1 hr
A spicy pork recipe which rightfully has its own fan base and most of the time is the centre of meal-time conversation in any Goan celebration. It is said to have originated by the Portuguese and Goa carries on the tradition.
- 1 kg boneless pork, a mix of skin fat and meat
- 1 pork liver
- 1 pork heart
- 1 pork tongue
- 3 cups water
- 1 inch piece fresh ginger
- 1 teaspoon cumin seed
- 8 cloves
- 2 pieces cinnamon sticks (one-inch each)
- 12 dried red chilies
- 12 peppercorns
- 12 garlic cloves
- 1⁄4 cup vinegar
- 1⁄2 cup oil
- 1 tablespoon salt
- 6 green chilies, chopped
- 4 medium onions, chopped fine
- Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water for stock.
- Put all the spices except the green chillies and onion, into the blender with the vinegar and grind to a fine paste.
- Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies.
- Lower the heat and let the sorpotel simmer for 45 minutes or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.
- Warm up the dish once a day for at least 3 days before serving as it gets tastier. Serve with bread, white rice or pulao.