Goan Pork Sorpotel Recipe

• Wash the pork meat chunks and the heart and liver thoroughly. 
• In a cooker, place the pork meat chunks and the mix (heart + liver) chunks

  Note:- Since this is a big batch, you will have to boil the pork meat in batches of 2 or 3 depending on how big your cooker is.

  A small Tip:- Do not fill the cooker with meat till the brim. Fill only 3/4th of the cooker with meat. In this manner, the meat has space to boil and when the whistles blow, the water won't spill out of the cooker. 
• Add 1/4 cup water and 1 tbspn salt (to each batch of around 3kgs meat) into the cooker and close the cooker
• Place the cooker on Medium high flame and boil the meat until two whistles blow

  Note:- the meat has to be half cooked and NOT fully cooked. 
• As soon as two whistles blow, release the steam from the cooker (lift the whistle to release the steam, using a spoon)
• Saftey tip:- Open the lid of the cooker only once all the steam has been released
• Remove the Pork meat Chunks and the liver and heart chunks(if boiled together) in a tray and keep it to cool completely at room temperature 
• Do Not discard the pork stock
  
• Once cool, cut the boiled pork meat and the mix, into small 1 inch pieces
  

  Note:- while cutting the pork meat, if you notice the meat is pink inside, do not worry
  
• Take a hollow skillet and fry the meat(I don't like to fry the heart and liver but you can if you wish to) without oil for about 10 minutes on high flame
  

  Note:- you will have to keep stirring and tossing the meat while frying because if left to fry in the pan unattended, it may splutter or may get burnt at the bottom of the pan

  Also, since this is a big batch, you will have to fry it in batches, depending on the size of your skillet
  
• Once all the meat is fried, take it out of the skillet and place it in a tray or vessel and keep it aside
  
• Do not discard the oil that remains from frying the meat
  

Follow these steps to make the dry masala

• In a small mixer grinder, Add 20 kashmiri chillies, 20 pepper corns, 20 cloves, and 2-3 cinammon sticks, 1 green cardamom & 1.5 tspn cumin seeds Make a very fine powder out of these spices
  

  Note:- I like to make the dry masala 1 batch at a time(it's just something my Mom taught me and I like to follow it. However, if you have a big dry grinder, you can make it all together)

  I used 1 green cardamom for every 2 batches of dry masala
  
• Follow the same steps to dry grind all the masala. Once the fine powder is made, place it all in a big bowl
  

Follow these steps to make the Masala Paste

• In a large mixer grinder, add 1.5 cup of the dry masala, 150 ml vinegar, 1 tbspn sugar, 1/2 cup water and 25gms garlic cloves. 

  Note:- I make the masala paste in 4 batches
  
• Make a thick smooth paste out of all these Ingredients and empty it in a large bowl or vessel

  Note:- you can use more water little at a time to grind the masala
  
• Follow the same steps to make all the masala paste 

  Note:- I used around 3 cups of water and 600ml vinegar to grind 7kgs masala

Follow these steps to make the Sorpotel

• In a large vessel, add the chopped onions, chopped chillies, 4 tbspns oil and the oil which we've kept aside after frying the pork meat
  
  
•  Cover the vessel with a lid
  
  
• Once the onions start becoming golden brown, add the garlic ginger paste and give it a mix and cover the vessel again
  
  
• Let the onions and ginger garlic paste cook until it looses it's raw smell

  Note:- this will take around 20minutes
  
• After about 20minutes, add all the masala paste and the pork stock that we've kept aside, to the onions, stir it well and cover the vessel
  
• As soon as it starts boiling, remove the lid of the vessel, lower the gas flame to medium and let this boil for 25 minutes on medium flame
  
• Now, after boiling the gravy for 25minutes, since this was a big batch, I wouldn't be able to make all the sorpotel in one large vessel. So i turned off the gas flame, added all the meat into the vessel and mixed it well. 
  
• I then emptied half the sorpotel in another big vessel so that it gets more space to cook and it becomes easier to stir and add ingredients, etc. 
  
• Add 3 tbspns sugar, 2 cups water and approx 3tspn salt into each vessel, stir it well and allow it to boil for the next 20-25 minutes
• Turn on the flame to medium and let the sorpotel boil
  
• Check if you require more sugar, salt or Vinegar you can add it at this stage and let it boil
• The taste has got to be vinegary, sweet and spicy and the gravy consistency has to be thick
• Turn the flame off 
• Sorpotel has to be boiled once a day for three days(that's how it releases it's flavour)
• Once it is completely cool, on the fourth day you can store it in batches in the deep freezer section of your refrigerator and eat it even after 6 months (that's if it remains that long without it being attacked by sorpotel lovers like me, at your place😋😋😋 )
• The longer you keep sorpotel, the better it tastes and each time you boil sorpotel, the better it tastes. 
• Enjoy your sorpotel with Sannas, Hot Pao, Kadak Pao or Pulao or you can even eat it for breakfast with a sunny side up... Yummmmm😋😋 

Follow these steps to make the Ginger Garlic paste

• Add the following into a mixer grinder

  *100 gms Garlic (skinned and roughly chopped)

  *60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don't. However, you can do it the way you are comfortable 🙂

  -Grind these two ingredients to a thick fine paste

  -Transfer this paste into an Air Tight container

  -As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid

  -Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days

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