Hello folks! I hope everyone had a fabulous Holiday season:) Here’s wishing everyone a happy, healthy and prosperous New year 2016! So today’s post is kind of a guest post, none other than the hubby himself! And why this post? Coz he is a big sorpotel fan, and it was only fitting that I ask him to write today’s post. I have never tried making this classic Goan dish! If you have been following my blog, you know I love learning traditional recipes, then how could this be left out?? And since my in-laws were here, it was the perfect opportunity to learn how sorpotel is made.
Here is what my hubby has to say- “Sorpotel- a sweet, tangy, savory and spicy pork dish of Portuguese origin, is synonymous with celebration in Goa, no occasions is complete without it. It is as loved as other popular Goan dishes like Vindaloo (Vindalho), xacuti, or Chicken Cafreal. It is made using a fatty portion of pork along with pork offal. I remember my mother and grandmother prepare it for us and I for one would eat it for days. I believe it is one dish that matures with age. It had been almost a year since I had tasted one of my favorite pork dishes. And I had almost forgotten what Sorpotel tasted like. Fortunately, my parents were visiting from India for Christmas and I thought to my self what better time to try and make it. Though my wife generally doesn’t like pork she helped my mother prepare it. Its quite a labor-intensive process and all the ingredients have to be added in just the right proportions to get it to perfection. Hey no pain no gain is what I always say. I could hardly wait to get me a helping of some hot sorpotel with some steaming Sannas. If you love pork I would definitely suggest trying this and I am sure this will surely end up on your favorite’s list.”
HOW TO MAKE SORPOTEL?
Sorpotel is prepared across the Konkan region of India, in Goa, Mangalore and by the East Indians. There are slight variations in the way it is prepared across these regions. Today, I’ll be sharing the Goan version. For this sorpotel recipe, Goan style, you need to prepare the Goan sorpotel masala, which consists of dried chillies, ginger, garlic, cumin seeds, and whole spices like peppercorns, cloves, cinnamon, and cardamom, ground with goan vinegar and sometimes with a mix of feni and Goan palm vinegar. The pork belly and liver are cooked with water until tender. The stock is reserved for later use. It is then cut into pieces, and lightly fried. Next, saute onions until translucent, then add the fried pork pieces, and the ground spice paste, turmeric, and jaggery. After that is mixed, add the tamarind pulp, salt, sugar, and give everything a good mix. Taste for seasoning, and adjust with more jaggery, salt or vinegar to balance out heat, sweetness, and tang. The stew is then simmered for 30 minutes or longer for the flavors to mingle and deepen. Sorpotel tastes better after a few days as the flavors really get a change to develop as it sits. Do read instructions in the recipe below on the storage of sorpotel. This is the best goan pork sorpotel recipe and I do hope you give this classic Goan curry a go and love it as much 🙂 Do let me know how it turned out!
STEP BY STEP INSTRUCTIONS TO MAKE GOAN PORK SORPOTEL
1.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.
2.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.
3.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.
4.Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
5.Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
6.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.
HOW TO MAKE GOAN SORPOTEL?
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at [email protected] You can also follow me on : Facebook Pinterest Instagram Twitter Regards, Freda Post updated with new step wise pictures.
