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DISH NAME : SORPOTEL (SPICY PORK DISH)

  • Origin : GOAN
  • Category : BEEF, MUTTON AND PORK
Preparation Time : 20 minutes
Cooking Time : 1.5 hours
  • PRINT

Description

Sorpotel, the famous Goan pork dish is a must during celeberations in Goa. It should be ideally made 3 days in advance and heated daily till the day of serving. On the day of serving, the flavors would be infused with meat and will taste good.

Note

1) This dish should be made atleast 2 days in advance. It actually tastes better after 2 to 3 days. Then the flavours would have blended well with meat.
2) If you can't get liver, substitute with pork.
3) Pork should defnitely have skin and fat.
4) Coconut vinegar can be substituted with cider vinegar but use only half of coconut vinegar.

  Servings 
Quantity Name
SORPOTEL
500  Gm.Pork with fat and skin
250  Gm.Pig liver
1  Tsp.Chilli powder
1.5  CupsOnion chopped
1  Tsp.Sugar
2  Tbsp.Feni/ brandy
  Salt to taste
2  Tbsp.Oil
Masala
1  Tsp.Turmeric powder
2  InchCinnamon
2  Tsp.Pepper corns
6  No.sCloves
5  No.sGreen cardamoms
0.5  CupCoconut vinegar
2  Tbsp.Garlic cloves
6  No.sKashmiri chillies, whole
1  Tsp.Cumin seeds

Method

1) Boil meat and liver seperately without cutting them. Do not over cook. Remove and reserve 2 cups cooking liquids.
2) Grind all the masala ingredients together.
3) Cut meat and liver into cubes.
4) Heat oil. Add onion and fry till light brown.
5) Add ground masala and fry till masalas are cooked.
6) Add meat fatty pieces first and stir fry on very low heat for about 15 minutes. By the time fat will ooze out of the meat.
7) Now add, rest of pork and liver, if using. Fry for another 10 minutes.
8) Add the reserved liquids and cook on slow fire with lid, adding salt, for about 45 minutes till the meat is cooked well and all the water is dried up.
9) Now add chilli powder and feni if using.
10) Now stir fry and cook on slow fire for about 20 minutes till pork is dry and almost dark in color.
11) When cool, keep in fridge.
12) On the second and third day, heat the curry on a low flame for about 10 minutes. Refrigerate when cool.

Serving Suggestions

Serve hot with hoppers, rice or pao bun or bread.