Goan Sorpotel Recipe

• 2 lbs pork shoulder, cut into 1/2-inch cubes
• 1/2 lb pork liver, cleaned and diced
• 1/2 cup white vinegar
• 2 tbsp vegetable oil
• 2 large yellow onions, finely chopped
• 8 garlic cloves, minced
• 2-inch piece fresh ginger, minced
• 6 dried Kashmiri red chilies, soaked and ground to a paste
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground black pepper
• 1/2 tsp ground allspice
• 1 tbsp brown sugar
• 1 cup pork stock or water
• 2 tbsp tamarind paste
• Salt, to taste
• Fresh cilantro, finely chopped, for garnish

Goan Sorpotel Instructions

1. Rinse the pork shoulder and pork liver thoroughly under cold water, then pat dry with paper towels.
2. Cut the pork shoulder into 1/2-inch cubes and the pork liver into small dice, removing any sinew or tough bits from the liver.
3. Place the pork shoulder and pork liver in a large pot, cover with water, and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
4. Reduce the heat and simmer for 20 minutes, or until the meats are just cooked through but still tender. Drain and set aside to cool.
5. Once cooled, chop the boiled pork shoulder and liver into even smaller pieces, about 1/4-inch cubes, for a finer texture.
6. Soak the dried Kashmiri red chilies in hot water for 15 minutes, then drain and grind them into a smooth paste using a small amount of water if needed.
7. In a blender, combine the chili paste, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cloves, ground black pepper, ground allspice, and tamarind paste. Blend to a smooth, thick spice paste, adding a splash of vinegar if necessary to help blend.
8. Heat the vegetable oil in a large heavy-bottomed pot over medium heat.
9. Add the finely chopped onions and sauté until golden brown and caramelized, about 10-12 minutes, stirring frequently to prevent burning.
10. Add the prepared spice paste to the onions and fry for 3-4 minutes, stirring constantly, until the oil begins to separate and the mixture is fragrant.
11. Add the chopped boiled pork shoulder and liver to the pot, stirring well to coat the meat evenly with the spice-onion mixture.
12. Pour in the pork stock or water, scraping the bottom of the pot to deglaze and incorporate any browned bits.
13. Stir in the brown sugar and season with salt to taste.
14. Bring the mixture to a gentle simmer, cover, and cook on low heat for 45 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld.
15. Remove the lid and continue to simmer for another 15-20 minutes, or until the sauce has thickened to your desired consistency and the oil begins to float on top.
16. Pour in the white vinegar and stir well, simmering for an additional 5 minutes to allow the flavors to balance and mellow.
17. Taste and adjust salt, sugar, or vinegar as needed for a perfect balance of tang, spice, and sweetness.
18. Turn off the heat and let the sorpotel rest for at least 30 minutes before serving to allow the flavors to develop further.
19. Garnish with finely chopped fresh cilantro just before serving.