Indian Meat Recipes - Goan Spiced Pork and Liver (Sorpote) Recipe

Ingredients

• 1 1/2 - 2 Ibs (750 g-1 kg) pork shoulder, in one piece

• 1 cup (250 ml) water

• 1 teaspoon of salt

• 1 teaspoon ground turmeric

• 1-2 teaspoons ground red pepper

• 1 teaspoon cinnamon

• 2 teaspoons Garam Masala (refer recipe)

• 12 black peppercorns

• 12 cloves

• 6 green cardamom pods

• 4 cloves garlic

• 2 medium onions, diced

• 3 medium tomatoes, diced

• 8 oz (250 g) pig's liver, in one piece

• 3/4 cup (175 ml) coconut vinegar, or more to taste

• 1 teaspoon sugar

• 2 tablespoons feni or brandy

• 1/4 teaspoon salt

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Method:

1. Place the pork, water, salt and turmeric in a pot and boil for 15 minutes. Remove the pork, reserve the liquid and cut the pork into bite-sized cubes.

2. Heat a dry wok and stir-fry the meat until browned (the lard that is rendered from the pork fat should be sufficient to cook it). Drain and set aside, leaving the lard in the wok.

3. Place the red pepper, cinnamon, Garam Masala, peppercorns, cloves and cardamom pods in a blender or food processor and grind to make a thick paste, adding vinegar if necessary.

4. Reheat the lard in the wok and stir-fry the garlic and onions until they are browned. Add the diced tomatoes and cook for 5 to 10 minutes until the tomatoes are pulpy. Add the ground paste and liver and cook for 10 minutes, then add the pork and continue to cook for another 2 minutes, stirring occasionally.

5. Stir in the vinegar, sugar, feni and reserved liquid to make a thick gravy. Simmer for 15 to 20 minutes until tender, stirring occasionally. Season with salt. The resultant dish should have a curry-like gravy.

Note: If you cannot obtain coconut vinegar, use rice or cider vinegar, diluted 1 part water to 4 parts vinegar. This dish can be made at least two or three days in advance. Goans insist it tastes better after a few days, when the flavors have had a chance to develop and permeate the meat.