Pork offal and meat slow-cooked in a spiced vinegar gravy that improves over days — the Goan Christmas and Easter preparation that is made days in advance.
Ingredients
500g mixed pork offal — liver, heart, tongue, kidney — cut into 1 cm pieces
300g pork belly — cut into 1 cm pieces
For sorpotel masala:
8 dried red chillies
6 garlic cloves
1 inch ginger
1 tsp cumin seeds
6 cloves
1 cinnamon stick — 3 cm
1/2 tsp turmeric
1/2 tsp black pepper
3 tbsp vinegar
1/2 tsp sugar
1 large onion — finely chopped
2 tbsp oil
Salt
Method
Parboil the pork offal and pork belly in lightly salted water for 15 to 20 minutes.
Drain. Once cool cut into uniform 1 cm pieces.
Make sorpotel masala: blend soaked drained red chillies with garlic, ginger, cumin, cloves, cinnamon, turmeric, black pepper, vinegar and sugar into a smooth paste.
Heat 2 tbsp oil in a heavy pot. Add finely chopped onion.
Cook 12 minutes until deeply golden.
Add the sorpotel masala. Fry stirring for 4 minutes until the raw smell transforms.
Add the parboiled pork and offal pieces. Toss to coat with the masala.
Cook on medium-high for 8 minutes until the pork begins to fry in its own rendered fat.
Add 3/4 cup water. Bring to a boil. Reduce to low. Simmer covered for 45 minutes.
Uncover. Cook 15 more minutes until the gravy is thick and dark.
Cool. Store for 2 to 3 days before serving — sorpotel tastes progressively better.