Goan Pork Sorpotel Offal Vinegar Spiced Traditional Christmas

Method

1. 1

   Parboil the pork offal and pork belly in lightly salted water for 15 to 20 minutes.

2. 2

   Drain. Once cool cut into uniform 1 cm pieces.

3. 3

   Make sorpotel masala: blend soaked drained red chillies with garlic, ginger, cumin, cloves, cinnamon, turmeric, black pepper, vinegar and sugar into a smooth paste.

4. 4

   Heat 2 tbsp oil in a heavy pot. Add finely chopped onion.

5. 5

   Cook 12 minutes until deeply golden.

6. 6

   Add the sorpotel masala. Fry stirring for 4 minutes until the raw smell transforms.

7. 7

   Add the parboiled pork and offal pieces. Toss to coat with the masala.

8. 8

   Cook on medium-high for 8 minutes until the pork begins to fry in its own rendered fat.

9. 9

   Add 3/4 cup water. Bring to a boil. Reduce to low. Simmer covered for 45 minutes.

10. 10

    Uncover. Cook 15 more minutes until the gravy is thick and dark.

11. 11

    Cool. Store for 2 to 3 days before serving — sorpotel tastes progressively better.