Sorpotel gets more potent and tastes better on the third or forth day after cooking, so build that into your schedule. Warm it up once a day till the day it is served.

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SORPOTEL Serves 8
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Sorpotel gets more potent and tastes better on the third or forth day after cooking, so build that into your schedule. Warm it up once a day till the day it is served.

INGREDIENTS
1 kg boneless pork
1 pork liver, 1 heart, 1 tongue, 2 kidneys
4 cups water
12 red chillies/peppers
12 peppercorns
12 cloves garlic
1 inch piece ginger
1 tsp cumin seeds
8 cloves
2 one-inch pieces cinnamon
1 cup vinegar (coconut vinegar preferably)
A marble sized ball of tamarind soaked in 3/4 cup of water
1/2 cup oil
1 peg coconut feni * (You can eliminate this if you just can’t get your hands on any)
salt to taste
6 green chillies/peppers, chopped
4 medium onions, chopped fine
1cup pork blood (yes, really!) mixed with ½ cup coconut vinegar (optional)

PREPARATION
Put the meats in water in a deep pan on medium heat. Cover with a lid and parboil the meats for about 20 minutes. Remove from the fire, cool and dice the meats fine, this is a very important part of making Sorpotel. Set aside the water for re-use.

Meanwhile, put all the spices except the green chillies and onion, into the blender/grinder with the vinegar and grind to a fine paste.

Heat the oil and lightly fry all the diced meat, stir frying continuously until lightly browned.

Add the spices ground in vinegar and stir-fry for 5 minutes more.

Add salt to taste, coconut feni, tamarind and its water, any remaining vinegar, the stock that was set aside from the boiled meat, chopped onions and green chillies. Lower the heat and let the sorpotel simmer for 35 minutes or more. Take care to stir occasionally.

Add the pork blood and vinegar mixture at this point if you plan to, and simmer for another 10 minutes.

When the oil comes to the top and the sauce is thick as thick as you want it, remove from heat.

Serve hot with plain or sweet sannas, preferably after 3 days.

FENI is a clear fermented Goan drink made of sap from the cashew tree or coconut palm. Cashew Feni can be prepared only around March, while the latter, called toddy is more common and can be drawn from the coconut palm throughout the year.
The first distillation yields ‘Uraq’ and further distillations yield Feni, which has 30% to 35% alcohol. It is left to mature in earthen jars, though it can also be drunk immediately. Feni makes for a good cocktail ingredient, and can be mixed with any number of cold drinks, and can be extremely potent.

pork