|Goan Pork Sorpotel (Sarapatel)|
I've always loved the process involved in making Sorpotel and even though it's a long process, the end result is absolutely satisfying to all my senses.
Traditionally, this dish is comprised of Pork and also includes a lot of the internal organs, such as blood, liver, heart and tongue. I don't use most of the internal organs and stick to good fatty pork and liver.
2 kilogram pork meat with fat (shoulder/belly)
1 kilogram pork liver
2 cup goa toddy vinegar (red wine vinegar or malt vinegar as substitute)
50 red chilies (kashmiri)
2 onions (chopped fine)
3.5 inch ginger
15 garlic cloves
2 teaspoon turmeric
1.5 teaspoon cumin seeds
7 inch cinnamon
2 tablespoon tamarind pulp
2 inch coconut jaggery
2 green chilies (slit in half)
1. Cut 2 kgs of Pork and 1 kg of Liver into large chunks. Cook the meat together with a little salt (2 teaspoons) and water while skimming off any sludge that floats to the top.
2. Once cooked, cool the meat down and strain the stock into a container.
3. While the meat is cooling, grind the following ingredients in 2 cups of vinegar. 50 Red chilies, 3.5" ginger, 15 flakes garlic, 2 tsp turmeric, 1.5 tsp cumin seeds, 15 peppercorns, 15 cloves and 7" cinnamon.
4. Here's what your finished masala should look like.
5. Cut the meat into small chunks around 1cm in size.
6. Fry the chunks in small batches until they start to change colour.
7. For the next stage you will need a couple tablespoons of tamarind pulp, around 2 inches of coconut jaggery and 1 to 2 tsp of sugar.
8. Saute the onions until they turn a nice golden brown.
9. Add the masala to the onions and continue to saute for a few more minutes. Once the mix starts sputtering, add the tamarind pulp and the stock to the mix. Bring this to a boil.
10. Once the masala mix comes to a rolling boil, add the fried meat and let it cook for around 1/2 hour on low heat.
11. Add the coconut jaggery and the green chilies to the pot. Let it cook for another 10 or so minutes on low heat.
12. And, we're done! You should end up with a rich, tangy, spicy, with a hint of sweet sorpotel that you can enjoy with steamed rice or sannas. Personally, I like to wait a couple days before digging into the Sorpotel, in order to let the flavours mature. It's worth it!