Entree: India – Goa – Sorpotel (Fiery Goan pork and offal stew braised with vinegar and warm spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1/2-inch (1.3 cm) cubes
- 8 oz (225 g) pork liver, trimmed and cut into chunks
- 1 cup (240 ml) white vinegar (or toddy/vinegar if available)
- 6 large dried red chilies, seeded and soaked in hot water
- 1 tbsp (15 ml) vegetable oil
- 2 medium onions, finely chopped
- 6 garlic cloves
- 2-inch (5 cm) piece fresh ginger, peeled and chopped
- 1 tbsp (9 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 6 whole black peppercorns
- 4 whole cloves
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (5 g) sugar
- 1 tsp (5 ml) tamarind pulp or 1 tbsp (15 ml) tamarind concentrate (optional)
- 1 cup (240 ml) water (plus more as needed)
- Salt to taste
- 2 tbsp (30 g) ghee or clarified butter (optional, for finishing)
- Fresh cilantro for garnish

Instructions

1. Parboil pork and liver: place pork cubes and liver chunks in a pot, cover with water, add a pinch of salt, bring to a simmer and cook 8–10 minutes until just cooked through. Reserve 1 cup (240 ml) of the cooking liquid, drain and set meats aside.
2. Toast coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon in a dry skillet over medium heat until aromatic, about 2 minutes. Transfer toasted spices to a blender.
3. In the blender add soaked red chilies (drained), garlic, ginger, turmeric, and 1/2 cup (120 ml) of the vinegar. Blend to a smooth paste, adding a little of the reserved cooking liquid if needed.
4. Heat oil in a heavy saucepan over medium heat. Sauté chopped onions until deep golden brown, about 10–12 minutes. Add the spice paste and cook, stirring, for 3–4 minutes until the raw aroma vanishes.
5. Add the parboiled pork cubes to the pan, stir to coat, then add the remaining 1/2 cup (120 ml) vinegar, reserved cooking liquid, 1 cup (240 ml) water, sugar, and tamarind if using. Bring to a simmer, cover, and cook on low heat for 45–60 minutes until pork is very tender and the sauce is thickened. Stir occasionally and add a splash of water if it becomes too dry.
6. About 10 minutes before the end of cooking, chop or roughly mash the parboiled liver and stir into the stew to integrate its flavor and slightly thicken the sauce. Adjust salt and heat.
7. Finish with ghee if using and garnish with fresh cilantro. Sorpotel improves after a day; refrigerate and reheat gently before serving.