Sorpotel.. traditional Goan pork dish

This is a traditional Goan dish that is always on the table for every special occasion. Traditionally it involves using internal organs of the pig like heart, liver and blood. As a child I used to detest the taste as it had the offal , but I have learnt now to enjoy it and prepare it without any organs and just use pork belly. My kids love this and even eat it for breakfast with a sunny side egg.

Ingredients:

1.5 kgs pork belly 

30 red Kashmiri chillies

1 cup Goan vinegar/apple cider vinegar

2 onions, chopped finely 

1.5 inch ginger

8 garlic cloves

1 tsp turmeric powder

1 tsp whole cumin

8 peppercorns

8 cloves

2-3 inch cinnamon stick 

Pea sized tamarind ball, soaked in water

2-3 small black jaggery cubes

1-2 green chillies slit 

1 tsp sugar

Salt for seasoning 

Method:

1. Always choose a nice cut of meat so there is a good balance of fat and meat. Cut the meat into chunks. In a pot add water and salt, cook the meat until tender. Remember to remove the sludge that floats on the top, discard this as we will use the liquid later. 
   
   
   
2. Once meat is cooked, remove and let it cool.
3. Cut the meat into small pieces. I always prefer the pieces to be small and even as that is how it is done traditionally. 
4. Heat a pan, fry the meat in batches. Do this on a low flame as it will pop. Once the meat has got a nice colour keep aside and fry the next batch. Do not over fry as we don’t want it to get hard.
5. Whilst the meat is cooling, grind the masala. In the mixer add red chillies, garlic, ginger, cumin, turmeric, peppercorns, cloves , cinnamon and vinegar, grind into a smooth paste. If it’s too thick add a little of the pork stock we had kept aside.
6. In a deep pot, sauté the onions in a little dash of oil. Once it turns golden, add the masala. Cool for a bit until it bubbles. 
7. Add the meat and stir. Mix in the tamarind pulp and check for seasoning. 
8. Depending on how thick it is add stock to get a nice gravy. Season , add sugar and jaggery. Let it boil.
9. If it needs more vinegar you can add according to taste. Add the slit green chilli and simmer on a low flame. 
10. Once the gravy has reached a nice consistency and meat is cooked remove it from the heat. 
11. Sorpotel is best eaten after a few days as it needs to mature and the flavour intensifies.
12. I keep it at room temperature and heat it every morning on low flame until it boils. I normally do this for 2 days. I check for seasoning as well if needed.
13. Once it’s matured for 2-3 days I make portions and freeze.
14. When I need to serve, I reheat it in a pot, add a slit green chilli as it adds an extra kick.
15. Sorpotel is enjoyed with sannas, bread or boiled rice.