Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa and Mangalore
Write a review
- 1 kg boneless pork
- 1 Beef liver (Use beef liver instead of Pork liver), 1 heart, 1 tongue, 2 kidneys
- 4 Medium onions, chopped fine
- 2 Green chillies, chopped (slit, de-seeded) as per taste
- 12 dried red chillies/peppers
- 12 cloves garlic
- 1 inch piece ginger
- 12 peppercorns
- 8 cloves
- 2 one-inch pieces cinnamon
- 1 tsp cumin seeds
- ¼ cup vinegar
- 1 peg coconut feni (small wine glass)
- ½ cup oil
- Salt to taste
- 3 cups water
- 2 tbsp coconut jaggery
- 1) Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water.
- 2) Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.
- 3) Now separately fry the onions in the oil, use the oil remaining from the fried meat till slightly brown, add the ground spices in vinegar and stir for 5 minutes . Add salt to taste, coconut feni, and any remaining vinegar, the stock of the boiled meat, chopped onions, green chillies and coconut jaggery.
- 4) Now lower the heat and let the sorpatel simmer for 45 minutes or more. Take care to stir it occasionally, when the oil comes to the top and sauce is thick, remove from the heat. Can be served with sannas, bread, pav, rotis, paothas and chapatti.
- Remember the longer you keep, the better it taste. If there is a occasion sorpatel should be prepared in advance.