A Goan got invited to an East Indian Potluck and that's how it all began! What should I take? I don't have any of the fabled Bottle Masala. What should I do now?! Enter Siena Pereira, who with impeccable timing posted this lovely dish and gave me permission to recreate it for my Blog as well as for the Potluck. Sorpotel (the Goan version) is perhaps one of my favourite dishes on the planet and getting an opportunity to try out a completely different version of it from a different culture was truly a double bonus!! I love how this really simple version turned out. Try it out, and it may just become a hot favourite for you!!
1 kilogram pork belly
1/4 kilogram pork liver
50 grams ginger
75 grams garlic
7 - 10 large green chilies (adjust to taste)
2 teaspoon turmeric powder
1 heaped tablespoon garam masala (I used my Tempero Cheiroso masala)
3/4 to 1 cup of vinegar (adjust to taste)
salt to taste
1. Wash, pat dry and cut the meat and liver into large chunks. Apply a teaspoon of salt and a teaspoon of turmeric to the meat.
2. Place the meat in a large pan and fry the pieces until almost fully cooked. Let it cool.
Note: I added a little water to my pan because it is not a non-stick pan, but there's no need to add any water to this step.
3. Strain off any stock that remains and retain for use later, if required.
4. Cut the meat and liver into tiny pieces, approximately 1cm in size.
5. Fry the pieces in small batches until the meat starts to change colour.
6. Now for the spices.
7. Julienne the ginger, garlic and green chilies.
8. Heat some oil in a pan and fry the the fresh spices until they being to change colour.
9. Add in the cut and fried meat pieces to the fresh spices and mix well.
10. Add in the heaped tablespoon of garam masala and another teaspoon of turmeric powder to the mix.
11. Add the vinegar to the mix next. Note: You may add the strained stock as well at this time if you find the mix a bit too dry.
12. Bring the mixture to a boil and add salt to taste. Turn off the heat.
13. Reheat the Sorpotel once or twice in the next day or two before consuming.
14. Serve hot with Fugias or on Steamed Rice.