Goan Sorpotel, Steamed Basmati Rice and Kachumber Salad

Instructions

1. 1

   Boil the Pork and Offal

   • In a large pot, combine the pork shoulder chunks, pork liver, 1.5 liters of water, 1 tsp of salt, and 1/2 tsp of turmeric powder.
   • Bring to a rolling boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.
   • Cover and cook for 30-40 minutes, until the meat is tender but still holds its shape.
   • Using a slotted spoon, remove the meat and liver from the pot. Strain the cooking liquid (pork stock) through a fine-mesh sieve and reserve it for later.
   • Once the meat and liver are cool enough to handle, meticulously chop them into very fine, 1/4-inch cubes. This step is crucial for the authentic texture of Sorpotel.
2. 2

   Prepare the Sorpotel Masala Paste

   • While the pork is boiling, place the dried Kashmiri red chilies in a bowl and cover with hot water. Let them soak for 20 minutes to soften.
   • Drain the soaked chilies and transfer them to a high-speed blender or grinder.
   • Add the ginger, garlic, cumin seeds, cloves, cinnamon stick, and black peppercorns to the blender.
   • Pour in 120 ml (1/2 cup) of the Goan toddy vinegar and grind everything into a completely smooth, fine paste. If needed, add a tablespoon of water to help the grinding process.
3. 3

   Fry the Diced Pork

   • Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat.
   • Working in batches to avoid overcrowding the pan, add the finely diced pork and liver.
   • Fry for 10-15 minutes per batch, stirring occasionally, until all the pieces are evenly browned and slightly crispy on the edges.
   • Remove the fried meat with a slotted spoon and set it aside.
4. 4

   Cook the Masala

   • In the same pan with the remaining oil, add the finely chopped onions. Sauté over medium heat for 8-10 minutes until they are soft, translucent, and light golden brown.
   • Add the ground sorpotel masala paste and the remaining 1/2 tsp of turmeric powder. Stir continuously and cook for 5-7 minutes until the paste darkens in color, becomes fragrant, and you see oil separating at the edges.
   • Return the fried pork and liver to the pan. Mix thoroughly to ensure every piece is coated with the masala.
5. 5

   Simmer and Finish the Curry

   • Pour in 500 ml (about 2 cups) of the reserved pork stock, the remaining 120 ml (1/2 cup) of vinegar, the grated jaggery, slit green chilies, and the remaining 1/2 tsp of salt.
   • Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
   • Once boiling, reduce the heat to low, cover the pan, and let it simmer for at least 30-40 minutes. Stir occasionally to prevent sticking.
   • The curry is done when the gravy has thickened and a layer of red oil floats on top. Taste and adjust salt, vinegar, or jaggery if needed.
6. 6

   Rest and Serve

   • Turn off the heat. For the best and most authentic flavor, allow the Sorpotel to cool completely and then refrigerate it for at least 24 hours. The flavors will mature and deepen.
   • To serve, gently reheat the Sorpotel on the stovetop over low heat until warmed through. Avoid boiling it.
   • Serve hot with traditional Goan sannas (steamed rice cakes), pao (bread rolls), or plain steamed rice.