Goan Pork Sorpotel Spiced Liver Curry

Method

1. 1

   Pre-cook the pork and liver: Place pork cubes and liver cubes separately in a pot with enough water to just cover. Boil for 15 minutes. This pre-cooking firms the meat and removes impurities. Drain. Let cool. The traditional method also includes frying the boiled meat briefly in fat before continuing — this adds colour.

2. 2

   Make the sorpotel masala: Dry roast all the whole spices (dried red chilli, cumin, coriander, black pepper, cloves, cinnamon, cardamom) in a dry pan on low heat for 2 minutes until fragrant. Cool completely. Grind in a mixer with garlic, ginger, turmeric and 1/4 cup vinegar to a very smooth, dark red paste. The vinegar is essential in this paste — it is what gives sorpotel its characteristic sour-spiced flavour.

3. 3

   Heat oil: Heat 2 tbsp coconut oil in a heavy deep pot on medium.

4. 4

   Cook onions deeply: Add finely chopped onions. Cook on medium-high heat stirring every 3 minutes for 15 minutes until very deep golden-brown — darker than usual.

5. 5

   Add the sorpotel masala paste: Add the ground spice paste. Stir continuously for 5 minutes on medium heat until the paste cooks into the oil and turns very fragrant. The paste will darken and the oil will separate around the edges.

6. 6

   Add the pre-cooked pork: Add the pre-cooked pork cubes. Stir to coat every piece with the dark masala.

7. 7

   Add the pre-cooked liver: Add the liver cubes. Stir gently.

8. 8

   Add vinegar, water and salt: Add the remaining 1/2 cup vinegar and 1 cup water. Add salt. Stir. Bring to a boil.

9. 9

   Slow cook for 45 minutes: Reduce to low heat. Cover and cook for 45 minutes until the pork is completely tender. The gravy will thicken and darken considerably. Stir every 10 minutes. If the gravy becomes too thick add a little water.

10. 10

    Rest before serving: Taste and adjust salt and vinegar. The sorpotel should be very dark, intensely spiced and sour. Serve with Goan bread (pav) or steamed rice. Importantly — sorpotel tastes significantly better after resting for one to two days in the refrigerator as the flavours mature.

11. 11

    Note: Sorpotel is one of the most well-known preparations of the Goan Catholic community and is central to Christmas and wedding feasts. The name comes from the Portuguese sarapatel. The preparation of sorpotel begins days before the celebration — the longer it matures in its own gravy, the more developed the flavour. Families that make sorpotel for Christmas begin the process a week in advance.