Allergens in Sorpotel: none of the ten listed below.
Ingredients
Quantities for 6.
- 700g belly and shoulder in one piece, plus 200g liver Porksome fat is essential. Do not use lean loin, and do not leave out the liver
- 12 dried, stemmed Kashmiri Chilli
- 4 hot ones Dried Red Chillioptional
- 200ml VinegarGoan coconut vinegar, else cider vinegar
- 1 tsp Cumin Seeds
- 8 Cloves
- 3cm stick Cinnamon
- 1 tsp Black Pepper
- 1 tsp Turmeric
- 12 cloves Garlic
- 4cm piece Ginger
- 2 large, finely chopped Onion
- 4, slit Green Chillioptional
- 1 tsp Sugaroptional
- to taste Salt
- 500ml Water
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Sorpotel is cooked three days before it is eaten. Plan for that. The flavour needs the wait and it is genuinely worse on day one.
- Soak the chillies in half the vinegar for 30 minutes before grinding.
- Everything that touches the pot must be dry and non-reactive. Use a ceramic or steel pot, never aluminium, and a dry spoon each time you go back in.
Method
- Boil the pork and liver together in the water with 1 tsp salt and 1/2 tsp turmeric for 25 minutes, until firm but not falling apart. Keep the stock.Save every drop of that stock. It is the only water this dish gets.
- Cool the meat, then cut it into small 1cm dice. It should be knife-cut, never minced.
- Fry the diced pork and liver in 3 tbsp of its own rendered fat over high heat, in batches, until the edges brown, about 5 minutes a batch.Crowding the pan steams the meat grey. Do it in two or three goes.
- Grind the soaked chillies, cumin, cloves, cinnamon, pepper, turmeric, garlic and ginger with the remaining vinegar to a fine paste.
- In the same pot, cook the chopped onion in the fat over medium heat for 10 minutes, until soft and gold.
- Add the ground masala and fry 8-10 minutes until the oil separates and the raw vinegar smell has gone.Taste it. If it still stings the back of your throat, keep frying.
- Return the meat, add the reserved stock, green chillies, sugar and salt. Simmer uncovered 30 minutes, stirring now and then.
- Stop when the gravy is thick enough to coat the meat and a distinct layer of red fat sits on top.That fat cap is what preserves it. Do not skim it off.
- Cool completely and refrigerate. Reheat and simmer 5 minutes each day for three days before serving with sanna or crusty pav.
Safe temperatures: Whole cuts of mutton, beef and pork are done at 63°C / 145°F, rested 3 minutes. A long braise passes that well before the meat is tender. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 10 days refrigerated, and improves for the first four. Reheat to a full simmer each time, always with a dry spoon, and add a splash of vinegar if it tastes flat.
Nutrition Low estimate
One serving of Sorpotel (212 g) is about 213 calories, or 101 calories per 100 g.
High protein: 26 g a serving, 49% of the calories
| Per serving212 g | Per 100 g | |
|---|---|---|
| Calories | 213 kcal | 101 kcal |
| Protein | 26.2 g | 12 g |
| Carbohydrate | 8.9 g | 4 g |
| of which sugars | 3.1 g | 2 g |
| Fibre | 1.4 g | 1 g |
| Fat | 6.9 g | 3 g |
| of which saturated | 2.3 g | 1 g |
| of which unsaturated | 3.9 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Healthy Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.