Goan Sorpotel

No Goan Catholic Christmas or wedding is complete without sorpotel. Pork, a little liver and fat are boiled, diced small and cooked in a vinegar-chilli masala. Like vindaloo, it is kept for several days and reheated – it gets better every time.

Serve with sannas (steamed rice cakes) or bread.

• Serves 6
• Prep 30 min
• Cook 90 min
• gluten-free · dairy-free · Spicy
• Famous in Goa

Ingredients

• 700 g pork shoulder with some fat
• 200 g pork liver
• Paste: 15 Kashmiri chillies, 1 tsp cumin seeds, 1 tsp peppercorns, 8 cloves, 5 cm cinnamon, 1 tsp turmeric, 12 garlic cloves, 5 cm ginger, 150 ml coconut or cane vinegar
• 3 tbsp oil
• 3 onions, finely chopped
• 4 green chillies, chopped
• 1 tsp sugar or jaggery
• Salt

Method

1. Boil the pork and the liver in salted water for 20 minutes (liver) and 35 minutes (pork). Keep 400 ml of the stock. Cool and cut everything into small 1 cm dice.
2. Soak the chillies in the vinegar and grind with the other paste ingredients until smooth.
3. Heat the oil and fry the onions and green chillies until golden. Add the diced meat and liver and fry 5 minutes.
4. Add the paste and fry 5 minutes, then the stock. Simmer uncovered 30–40 minutes until thick.
5. Add the sugar, check the salt and vinegar. Cool and keep in the fridge – reheat and serve the next day or later.

Tip: If you don't like liver, use all pork shoulder – it is still delicious.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.