Goa Information Blog

Sorpatel goa

1 Kg. pork
1/2 Kg. pork liver and heart
1 cup pork blood (this should be mixed fresh in half a cup of vinegar and kept aside) optional
1/4 Bottle vinegar
A small ball of tamarind and salt to taste
Grind in vinegar :
30 Dry red chilies
1 Teaspoon cumminseeds
1 Inch piece turmeric
4 cloves
5 Peppercorns
1 Inch piece cinnamon

Slice :
1 Full pod garlic
2 Inch piece of ginger
3 Onions
4 Green chilies (sliced)

Wash and boil the pork, liver and heart in full piece. Cool and cut into small cubes, then fry in a frying pan (without using any oil or ghee) till nice and brown. Using a little fat from the fried pork, fry the ginger, garlic and onions until onions change colour. Add the masala, fry well then add the fried pieces of meat. The tamarind should be soaked in a cup of water, mashed and the solution added to the soaked in a cup of water a little vinegar (if necessary). Add two teaspoons of salt or more if desired. Cook on slow fire till meat is tender. Finally add green chilies if necessary and the blood but mash it fine stirring it evenly into the sorpotel. Cook for about another ten minutes and remove from the fire. Sorpotel tastes good on the next day. Tastes better after 3 days and even later. It remains even for a week. Should be heated and cooled once a day till it lasts