Sorpotel | Sarapatel | Goan Pork Sorpotel
Sorpotel or Sarapatel, a Portuguese influenced Goan dish is popular and loved all over the world. Learn how to make this Goan delicacy with these step by step pictures.
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 kg of fatty pork, belly/shoulder
- 350 grams pork liver
- 3 cups finely chopped onions
- 1 tbsp tamarind pulp/lime size tamarind soaked in about 1/2 cup warm water (strain the extract and use)
- 1 tbsp 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 tsp sugar
- 2 tbsp oil
- Salt to taste
To be ground to a smooth paste
- 35 Kashmiri red chillies
- 25 cloves
- 2 tsp peppercorns
- 2- inch cinnamon stick
- 4 green cardamom
- 2 tsp cumin seeds
- 14 garlic cloves
- 3 inch piece 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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 every day. Enjoy sorpotel with sannas.