Goa
Sorpotel
Diced pork and liver in a vinegar spice gravy, rested for days. Goan Christmas does not happen without it.
120 minTime
18 gProtein each
hotSpice
Make it your way
Grandma's wayGoan Christmas style, made days ahead.
The original335kcalsame
18 gproteinsame
2 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the pork and liver in salted water until just cooked. Cool, then dice small. Keep the stock.
- 2Soak the dried chillies in vinegar, then grind with garlic, ginger, cumin, pepper, cloves, cinnamon and turmeric.
- 3Fry the diced pork fat first until it renders, then add the onions and cook until golden. Add the paste and fry until oil separates.
- 4Add the rest of the meat, green chilli, jaggery and enough stock to make a thick gravy. Simmer 30 minutes.
- 5Cool and refrigerate. Reheat thoroughly each day before serving; it is best on the second or third day.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
