Goan pork sorpotel

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Hello folks! I hope everyone had a fabulous Holiday season:) Here’s wishing everyone a happy, healthy and prosperous New year 2016!

So today’s post is kind of a guest post, none other then the hubby himself! And why this post? Coz he is a big sorpotel fan, and it was only fitting that I ask him to write today’s post. I have never tried making this classic Goan dish! If you have been following my blog, you know I love learning traditional recipes, then how could this be left out?? And since my in laws were here, it was the perfect opportunity to learn how sorpotel is made.


Here is what my hubby has to say-

“Sorpotel- a sweet, tangy, savory and spicy pork dish of Portuguese origin,  is synonymous with celebration in Goa , no occasions is complete without it. It is made using a fatty portion of pork along with offal. I remember my mother and grandmother prepare it for us and I for one would eat it for days. I believe it is one dish that matures with age.
It had been almost a year since I had tasted one of my favorite pork dishes. And I had almost forgotten what Sorpotel tasted like. Fortunately my parents were visiting from India for Christmas and I thought to my self what better time to try and make it. Though my wife generally doesn’t like pork she helped my mother prepare it. Its quite a labor intensive process and all the ingredients have to be added in just the right proportions to get it to perfection. Hey no pain no gain is what I always say. I could hardly  wait to get me a helping of some hot sorpotel with some steaming Sannas. If you love pork I would definitely suggest trying this and I am sure this will surely end up on your favorite’s list.”

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Ingredients:

1 kilogram of fatty pork ( belly/ shoulder)

350 grams pork liver

3 cups finely chopped onions

1 tablespoon tamarind pulp/ lime size tamarind soaked in about 1/2 cup warm water

1 tablespoon turmeric powder

2 inch piece of white cane jaggery & one 2 inch  piece of Goan palm jaggery ( substitute with sugar as desired to balance out the tang and spice )

3-4 bay leaves

2 inch cinnamon stick

2 teaspoons sugar

2 tablespoon oil

Salt to taste

To be ground to a smooth paste:

35 Kashmiri red chillies

25 cloves

2 teaspoon peppercorns

2 inch cinnamon stick

4 green cardamom

2 teaspoon cumin seeds

14 garlic cloves

3, 1 inch pieces of ginger

1/2 cup red wine vinegar/Goan vinegar ( or use a mix of both Feni :vinegar :: 1:2 ), or as required to grind a smooth paste

Preparation:

1.On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick , add salt to season. It takes about 30 minutes. Strain the stock and save for later use.

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2. Deseed about half or more of the chillies ( as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.

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3. Cut the pork  into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry  it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.

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4. Now add 1 tablespoon oil, heat on medium low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well. Now add prepared ground masala, jaggery & turmeric powder, saute on medium high heat for about 2-3 minutes.

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5. Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week, since it requires a couple of days for the flavors to marry well. Also it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made , right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling everyday.

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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on Facebook @ Aromaticessence for regular updates.

Regards,

Freda

67 comments

  1. Lina says:

    Yum yum yum…I remember having this with sanas at a food stall put up at church..They were yum…can’t wait to try it…but I don’t eat pork…There has to b a first time for everything I guess ?

  2. White House Red Door says:

    Wow! This looks so warm and delicious! I feel like I can practically smell it bubbling away on the stove. Love the story of your mom making it for you during childhood and now many years later your wife making it with her.

    • Freda @ Aromatic essence says:

      Thanks Ronit, those are known as sannas, they are spongy and fluffy sweetened rice cakes, made with a batter of parboiled rice, coconut and fermented with toddy.. Since toddy isn’t available here, yeast works fine too 🙂

  3. Loretta says:

    Oh my Freda, your husband deserves an award. Quintessential is the perfect word for this Goan favorite eh? It’s been a while since I’ve had it and I don’t believe my husband or girls have ever tried it. Do you have the Kashmiri chilies for it? I must say you are enjoying all those Goan dishes with your ma in law visiting. Those sannas I could eat any day, was it difficult to make? I remember my Grandmother making the sweeter version with jaggrey too, and wow! that was amazing!

  4. Tanushree Ghosh says:

    Oh wow! I too love traditional recipes and tried my hand at a goan one recently. By the way this sorpotel recipe is great. Kudos to your husband as the guest writer. Is it always paired with sannas traditionally?

  5. Sandhya says:

    Freda, The color of this sorpotel is just outstanding! I do have kashmiri chilies at home and also bedgi chilies which will impart the color. I don’t eat pork but am tempted to try this recipe with chicken- it just looks so good! And the sanas with it is just the best finishing touch!

    • Freda @ Aromatic essence says:

      Thanks so much Sandhya.. I would suggest using Kashmiri chillies for the color,the Kashmiri chillies that I got from India happened to be really spicy, so I had to deseed them, you can add cayenne pepper if your’s aren’t spicy. Mostly sorpotel is made of pork, as the fatty portion retains it shape, I’m not too sure of chicken, as it may soften and become more of a ‘bharta’ consistency. Though I have seen someone post chicken sorpotel, it looked good.. I would suggest cutting the chicken pieces a little bigger, hope you like it 🙂

  6. milliethom says:

    This dish looks incredibly tasty, Freda. I love pork, although I usually buy leaner cuts. I imagine this recipe does require a fatty cut? What a lot of great spices go into this, too. I’d really like to try this lovely dish. Thank you (and your husband) for sharing this one. 🙂

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