Sorpotel
Sorpotel is a famous goan delicacy.
Pork and beef liver are used for this dish.
Sorpotel can be consumed any time of the day, however, some people prefer it to have it for breakfast.
Ingredients
2.2 pounds boneless pork meat with some fat on it
1/2 onion sliced
2 green chili pepper
2 cups water
For the curry paste
20 kashmiri chili dried
3 inch ginger
20 cloves garlic
15 piece black peppercorn
1 Teaspoon cumin seeds
10 piece cloves
3 inch cinnamon stick
1 cup vinegar
1/2 cup oil
Water if too thick
6 piece green chili chopped fine
Salt to taste
2 tablespoon feni
Instructions
1. Grab a big pot and place your previously rinsed pork meat into it, together with the sliced onion, slit open green chilies and 2 cups of water. Keep it on medium heat and
Cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
2. In the meanwhile prepare the masala paste. Combine the kashmiri chili, fresh ginger root, garlic cloves, black pepper, cumin seeds, cloves, cinnamon stick, vinegar, oil, and some water if necessary in a blender to a smooth paste. Keep aside.
3. Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavour and melt anyway).
4. Keep the meaty water stock aside, we will need it later on!
5. Heat up a pan and fry your diced pork pieces batch by batch until they get some colour.
6. In the same time heat up a big pot and fry your chopped green chilies and onions until they turn golden brown.
7. Add all the cooked pork meat to the fried chilies and onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the feni.
8. Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
9. For a special flavour twist, cook it the following day for another 20 minutes and again for 1-2 days more.
Pork and beef liver are used for this dish.
Sorpotel can be consumed any time of the day, however, some people prefer it to have it for breakfast.
Ingredients
2.2 pounds boneless pork meat with some fat on it
1/2 onion sliced
2 green chili pepper
2 cups water
For the curry paste
20 kashmiri chili dried
3 inch ginger
20 cloves garlic
15 piece black peppercorn
1 Teaspoon cumin seeds
10 piece cloves
3 inch cinnamon stick
1 cup vinegar
1/2 cup oil
Water if too thick
6 piece green chili chopped fine
Salt to taste
2 tablespoon feni
Instructions
1. Grab a big pot and place your previously rinsed pork meat into it, together with the sliced onion, slit open green chilies and 2 cups of water. Keep it on medium heat and
Cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
2. In the meanwhile prepare the masala paste. Combine the kashmiri chili, fresh ginger root, garlic cloves, black pepper, cumin seeds, cloves, cinnamon stick, vinegar, oil, and some water if necessary in a blender to a smooth paste. Keep aside.
3. Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavour and melt anyway).
4. Keep the meaty water stock aside, we will need it later on!
5. Heat up a pan and fry your diced pork pieces batch by batch until they get some colour.
6. In the same time heat up a big pot and fry your chopped green chilies and onions until they turn golden brown.
7. Add all the cooked pork meat to the fried chilies and onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the feni.
8. Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
9. For a special flavour twist, cook it the following day for another 20 minutes and again for 1-2 days more.
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