PORK SORPOTEL

Hello and welcome back on another culinary adventure with Viana D'Silva. Today, I would like to share another one of my favourite dishes the "Pork Sorpotel".

Sorpotel is the Goan Nomenclature for the North-East Brazilian dish named Sarapatel. The dish is from the region of Alentejo in Portugal, in Western Europe. The Portugal colonizers carried forward this traditional meat curry to the countries they conquered. 

Sorpotel is a red meat curry that is wonderfully tangy and spicy. This dish is of Portuguese Origin. The Sorpotel was introduced by the Portuguese who colonized Goa for 500 years. The dish is served with sanna, poi, or sweet bread.

Pork Sorpotel is made of pork liver, heart, and offal. This makes the dish full of ample fats, which is vital for the blending of flavours. There are several regional varieties of the Sorpotel, it retains its authentic red colour and flavourful taste with delicious spices and chunks of meat. Some people use more vinegar to the dish, whereas some prefer adding more red chillies. The meat can be added directly to the gravy, whereas the meat can be sauteed before cooking. The cooking method remains mostly the same, where the meat is par-boiled and then chopped into tiny pieces and fried in its own fat. Then, the masala is prepared and the meat is added and allowed to soak in the masala.

           

                  

        INGREDIENTS:

          

• Pork (with fat cut into large chunks) 1kg
• Pork liver (cut into 2 chunks) 250gm
• Onions (finely chopped) 3 large
• Garlic - 10 cloves
• Ginger - 1 inch
• Cinnamon - 2inch
• Cloves - 10
• Turmeric 1/2tsp
• Vinegar 2tbsp
• Oil 5tbsp
• Salt 2tbsp
• Water-5 cups

        For the Masala:

• Kashmiri Red Chillies (deseeded 20)
• Garlic peeled - 15 Cloves
• Ginger - 1inch
• Cloves- 15
• Cumin seeds- 1tsp
• Cinnamon - 2inch
• Vinegar - 1/2 cup
• Peppercorns- 1tsp

    

      METHOD:

1. Soak the red chillies within the vinegar for 20minutes. After 20 minutes grind the chillies and the vinegar with all the ingredients listed within the masala to make a  fine paste.
2. Apply salt and turmeric to meat and liver and leave it aside for 30minutes.
3. Boil the meat and liver with ginger, garlic, peppercorns and cloves and two cups of water and boil it for 30-40 minutes.
4. Once the meat is boiled remove and keep the stock aside.
5. Separate the fatty pieces of meat, less fatty pieces and liver. cut each portion into small pieces(1cmx1cm) and keep all of them in separate bowls.
6. Heat 2tbsp of oil in a deep pan, add the fatty meat and fry it on medium heat till it's brown. Remove the fried pieces and put them within the stock that's stored.
7. In the same pan use the oil released from the fat. Fry the less fatty meat till golden. Remove and put within the stock and do the same for the liver.
8. In the same pan add the chopped onions and saute till soft and translucent. Add the masala paste and blend.
9. Add the fried meat and the stock and cook it well. Cover the pan and cook it on low flame for 10 minutes.
10. Serve the dish with sanna and poi.