Photo: Dolon Prova · CC BY-SA 4.0 · Wikimedia Commons

Goa · Lunch

Goan Sorpotel

Traditional 7. Goan Sorpotel recipe

🧺 Ingredients

• Pork meat with fat — 500g, cut into large chunks
• Pork liver — 250g, cut into large chunks
• Kashmiri dried chillies — 15
• Byadagi dried chillies — 5
• Black peppercorns — 12-15
• Cinnamon stick — 1-inch piece
• Cloves — 6-8
• Cumin seeds — 1.5 tsp
• Coriander seeds — 1 tsp
• Garlic cloves — 10-12
• Fresh ginger — 1.5 tbsp, sliced
• Tamarind — 1 small marble size, soaked in 100ml hot water
• Coconut vinegar — 150ml
• Palm jaggery (gur) — 2 tbsp, grated
• Vegetable oil — 3 tbsp
• Onions — 3 large, finely sliced
• Salt — 1.5-2 tsp
• Sugar — 1 tsp
• Water — 400ml
• Curry leaves — 10-12 sprigs

👩‍🍳 How to make Goan Sorpotel

1. Parboil pork meat and liver together in salted water (1.5 tsp salt) for 25-30 min until partially cooked
2. Drain well, reserve 250ml of broth
3. Dry toast Kashmiri chillies, Byadagi chillies, black peppercorns, cinnamon, cloves, cumin seeds, coriander seeds in separate batches (2 min each)
4. Cool spices, grind all together to fine powder
5. Blend spice powder with garlic, ginger, and 100ml vinegar to smooth paste
6. Heat oil in heavy pot over medium-high flame
7. Fry parboiled pork and liver pieces until light brown on all sides (8-10 min)
8. Remove meat, set aside
9. In same pot, sauté onions 5-6 min until golden brown
10. Add ground masala paste, cook 5-6 min on medium heat until oil separates
11. Add remaining 50ml vinegar, stir (1 min)
12. Return meat to pot, mix well (3 min)
13. Pour in reserved broth and water
14. Add jaggery, sugar, salt, curry leaves
15. Bring to boil, then reduce heat to low
16. Cover and simmer 45-60 min until meat is very tender and sauce thickens
17. Stir every 15 min to prevent sticking
18. Final sauce should be thick, vinegary, spicy with tender meat
19. ---

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