One of the famous pork dishes in Goan cooking, Sorpatel has as many versions are there are people. However, the common ingredients and spices (I use the term common and not key because, well everyone has their own 'key' ingredients) are pork, oil, onions, vinegar, salt, red Kashmiri chillies, turmeric, cinnamon, cumin, pepper, cloves, cardamom. Traditionally liver is used, however it can be left out of the dish.
Proportions are another important element in the cooking of Sorpatel because it helps maintain proper flavouring of the meat and adds to the overall taste of the dish. If liver is added then the ratio for pork to liver is 3:1. The proportion is as follows, for every kilogram of total meat there is 1 (one) onion, 3 (three) teaspoons of turmeric powder, 2 inch piece of cinnamon, half a pod of garlic, half a teaspoon of cumin seeds, 6 (six) peppercorns, 6 (six) cloves, seeds of 3(three) cardamoms, 7-8 (seven to eight) dried red Kashmiri chillies. To prepare this dish the meat is first boiled, then cubed and later fried separately. The onions and spices are fried with a bit of the residual fat from boiling the pork. Lastly, all the ingredients are combined and left to stew on low heat until cooked thoroughly. Vinegar is added just before the simmering process to help with the curing of the meat. The last part is repeated over the course of the next few days. 11
Proportions are another important element in the cooking of Sorpatel because it helps maintain proper flavouring of the meat and adds to the overall taste of the dish. If liver is added then the ratio for pork to liver is 3:1. The proportion is as follows, for every kilogram of total meat there is 1 (one) onion, 3 (three) teaspoons of turmeric powder, 2 inch piece of cinnamon, half a pod of garlic, half a teaspoon of cumin seeds, 6 (six) peppercorns, 6 (six) cloves, seeds of 3(three) cardamoms, 7-8 (seven to eight) dried red Kashmiri chillies. To prepare this dish the meat is first boiled, then cubed and later fried separately. The onions and spices are fried with a bit of the residual fat from boiling the pork. Lastly, all the ingredients are combined and left to stew on low heat until cooked thoroughly. Vinegar is added just before the simmering process to help with the curing of the meat. The last part is repeated over the course of the next few days. 11
Recipe12
1 1/2 kg pork
1/2 kg liver
2 tbsp oil
2 onions (sliced)
vinegar to taste
salt to taste
2 tbsp feni (optional)
2 Dried Goa Chillies or Chilli powder to taste (optional)
Finely ground
6 tsp turmeric powder
4" piece cinnamon
1 pod garlic
1 tsp cumin seeds
12 peppercorns
12 cloves
6 green cardamoms (seeds)
15 dried red kashmiri chillies
Method
Cut the meat and liver into large pieces. Boil each separately in just enough water to cover for 30 minutes. Reserve liquids. Cut meat and liver into small cubes.
Heat oil in a pan and fry onions till brown. Add ground spices and fry well. Add to reserved liquids.
Add meat to pan, fatty pieces first and fry on low heat. Add lean pieces of meat and then liver. Fry well and add to reserved liquids.
Simmer meat on very low heat for at least 2 hours. The secret is the slow cooking, so be patient! Add vinegar, salt and feni, if using. cool and leave aside for 24 hours. keep it in a refrigerator if the weather is hot.
Next day, heat through on low heat. adjust seasoning. add dried red chilies or chilli powder for pungency if desired.
Repeat process for two days more. The meats should 'belong' to the gravy now. The feni added with vinegar helps a lot.
1 1/2 kg pork
1/2 kg liver
2 tbsp oil
2 onions (sliced)
vinegar to taste
salt to taste
2 tbsp feni (optional)
2 Dried Goa Chillies or Chilli powder to taste (optional)
Finely ground
6 tsp turmeric powder
4" piece cinnamon
1 pod garlic
1 tsp cumin seeds
12 peppercorns
12 cloves
6 green cardamoms (seeds)
15 dried red kashmiri chillies
Method
Cut the meat and liver into large pieces. Boil each separately in just enough water to cover for 30 minutes. Reserve liquids. Cut meat and liver into small cubes.
Heat oil in a pan and fry onions till brown. Add ground spices and fry well. Add to reserved liquids.
Add meat to pan, fatty pieces first and fry on low heat. Add lean pieces of meat and then liver. Fry well and add to reserved liquids.
Simmer meat on very low heat for at least 2 hours. The secret is the slow cooking, so be patient! Add vinegar, salt and feni, if using. cool and leave aside for 24 hours. keep it in a refrigerator if the weather is hot.
Next day, heat through on low heat. adjust seasoning. add dried red chilies or chilli powder for pungency if desired.
Repeat process for two days more. The meats should 'belong' to the gravy now. The feni added with vinegar helps a lot.