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.”
1 kilogram of fatty pork ( belly/ shoulder)
350 grams pork liver
3 cups finely chopped onions
1 tablespoon tamarind pulp
1 tablespoon turmeric powder
2 inch 2 pieces of white cane jaggery& one 2 inch piece of Goan 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
To be ground to a smooth paste:
35 Kashmiri red chillies
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 )
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.
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 . Add more water if required.
3.Reserve the stock water. Strain and set aside. 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.
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.
5.Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and about 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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