Sorpotel

Ingredients

• 750 g pork with fat
• 250 g pork or goat liver
• 15 dried Kashmiri red chillies
• 1 tsp cumin seeds, 1 tsp peppercorns, 6 cloves, 5 cm cinnamon
• ½ tsp turmeric powder
• 15 cloves garlic and 5 cm ginger
• ¾ cup Goan vinegar
• 3 onions, finely chopped
• 4 green chillies, chopped
• 1 tsp sugar
• Salt to taste

Method

1. Boil the pork and liver in salted water with a pinch of turmeric for about 30 minutes until just cooked. Keep the stock.
2. Cool the meat and cut it into very small cubes. Fry the fat pieces in a heavy pan until the fat melts out.
3. Grind the red chillies, whole spices, turmeric, garlic and ginger with the vinegar to a smooth paste.
4. In the rendered fat, fry the onions and green chillies until soft. Add the masala paste and fry for 5 minutes.
5. Add the diced meat and liver and about 1 cup of the stock. Simmer for 30–40 minutes, stirring now and then, until thick.
6. Add the sugar and salt. Cool and keep for a day before reheating and serving with sannas or poi.