This Goan sorpotel is a spicy pork gravy preparation which is best eaten after a few days and is served with sanna or even some sweet bread.
MOIRA MAMA’S FAMOUS SORPOTEL
This is another recipe from my mum-in-laws best recipes treasure box! I love the sorpotel made by her, for one very important reason that it has less fat in it. I know and understand that Goans love pork fat and with this recipe you can change the quantity of ingredients used as per preference. But, I personally love sorpotel with less pork in it.
She normally makes Sorpotel if we are at home in Goa or for any big occasion like any of our birthdays at home or even church/chapel feasts.
We enjoy some sorpotel for breakfast too with some hot homemade chapatis or rotis. Does anyone like it that way?
Some delicious Goan cravings I love eating after a day or two are sorpotel and even some leftover Goan curry which is reduced, called kalchi kodi.
MORE ABOUT SORPOTEL:
To known more about Sorpotel in depth do not forget to check out another blog post of Goan Pork Offal Sorpotel. It’s got more information about the origins of this amazing fiery pork dish.
Some more pork recipes below:
Let’s get cooking:
PORK MEAT AND THE REST
- 1 nos Pork liver whole chunk
- 1 nos Pork heart whole chunk
- 1 nos Pork tongue whole chunk
- 1 kg Mixture of Pork fat and meat half and half or more fat if preferred that way Whole big pieces
- ½ tbsp Turmeric powder for boiling the pork
- Salt to taste, added while boiling the pork
- Water as per requirement to boil the offals
- Oil for frying cubes of boiled pork meat and offals
- 2 nos Onions medium sized, finely chopped
FOR THE MASALA PASTE
- 150 gms Kashmiri chillies more or less as per preference
- ½ tsp Turmeric powder
- 1 tsp Cumin seeds do not add too much as it shouldn't overpower
- ½ inch Ginger roughly chopped, small piece should be okay
- 1 nos onion small sized
- 4-5 nos Cloves or lesser if the quantity of the chillies is less
- 1 inch Cinnamon Stick or ½ inch
- Sugar to taste
- Salt to taste
- 1 nos Tamarind ball small lemon-sized, soaked in vinegar
- 2 pods Garlic roughly chopped
- Vinegar as per requirement, for grinding the masala paste
- Clean and wash the meat and offals well. In a large pot of water, boil the offals with some salt and turmeric powder.
- Grind all the ingredients for the masala into a fine paste. Make sure not to add any water. Grind and set aside.
- Once the pork meat and offals are boiled remove them from the water. Keep the water in which its cooked for later use to make the sorpotel gravy.
- After the meat and offals cool down slightly, cut them into small cubes. Keep aside.
- In a pan, heat some oil and fry these cubed pieces until it is slightly crispy or has a golden layer on it. Set aside.
- In a large pot, add the finely chopped onions and caramelise them slightly until golden brown.
- Now add the masala paste and fry the masala slightly with the onions before adding the cubed and browned meat and the residual gravy water in which the meat was boiled.
- Give it a good boil until the gravy thickens. Check for seasoning and add more salt, sugar or water as per preference and taste.
- Preserve for a day or two and then reheat it before serving.
- Add more Kashmiri chillies or reduce the quantity as per preference to grind the sorpotel masala paste.
- Add only the amount of masala you’ll require depending on an individuals spice tolerance level.
- Cutting the garlic and ginger into smaller pieces aids in grinding a finer paste quickly. This can be done with the onion too which is added to the masala paste.
- Increase the amount of fat or meat as per preference. Personally, I like more pork meat in the sorpotel than pork fat.
- Sorpotel is best eaten with some sanna, sweet bread, poi or even some chapatis or steamed rice.
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