Goan Sorpotel

Ingredients

• 1.5 lb pork belly, cut into chunks
• 10 oz pork liver, cut into chunks
• 4 cups water
• 1 tsp turmeric, divided
• Salt
• 8 dried Kashmiri chilies
• 1 tbsp cumin seeds
• 1 tsp black peppercorns
• 6 cloves
• 1 stick cinnamon
• 4 green cardamom pods
• 8 cloves garlic
• 2-inch piece ginger
• 1/2 cup Goan or cane vinegar
• 3 tbsp oil
• 2 onions, chopped
• 2 green chilies, slit

Before you cook

• Combine the pork belly and liver in a pot with the water, half the turmeric and a pinch of salt.
• Bring to a boil, then simmer for 15 minutes until just cooked through.
• Lift the meat and liver out, reserving the cooking stock, and let them cool slightly.
• Cut the cooked pork belly and liver into small dice.
• Grind the dried chilies, cumin seeds, peppercorns, cloves, cinnamon, cardamom, garlic and ginger with the vinegar into a thick, brick-red paste.

Steps

1. Heat the oil in a large pot over medium heat.
2. Add the onions and cook for 6 minutes until softened.
3. Stir in the spice paste and fry for 8 minutes, stirring often, until the oil separates at the edges.
4. Add the diced pork and liver and stir to coat everything in the paste.
5. Pour in 1.5 cups of the reserved stock and the green chilies.
6. Season with salt and the remaining turmeric.
7. Cover and simmer over low heat for 45 minutes, stirring occasionally, until the sauce is thick and deeply red.
8. Let the sorpotel cool, then refrigerate it overnight so the flavors deepen.
9. Reheat gently before serving with steamed rice or Goan bread.