A legacy brought to India by the Portuguese. Being seafarers they carried sorpotel or sarapatel where ever they went. In India the Goans, East Indians and the Mangloreans have their own version.
Ing: 1 kg. Pork belly (washed and drained)
1 kg. Pork shoulder (washed and drained)
1/2 kg. Pork liver/mutton liver (I’ve used mutton liver) (washed and drained)
1/2 kg. Pork heart/mutton heart (I’ve used mutton heart) (washed and drained)
400 gms. Coconut vinegar (as required and as per taste)
Salt to taste
1 pod garlic finely chopped (Indian preferably)
2″ ginger finely chopped (Indian thick preferably)
7 onions finely chopped
11 green chillies finely chopped (spicy variety)
A small lemon sized tamarind ball soaked in water.
2 tbs. Small jaggery grated (goan pyramid preferably)
Grind in vinegar the below mentioned to form a smooth paste:
50 kashmiri chillies soaked in vinegar for about 3 hours,
1 tsp. Cumin,
1 tsp. Turmeric powder or 1″ fresh tumeric
2″ ginger (Indian preferably)
1 full pod garlic (Indian preferably)
Method: Parboil the pork, liver and heart with 1 tsp. Tumeric powder, 1 tsp.salt 2 tbs. Vinegar, 1 tbs. Ginger garlic paste and enough water to cover the pork, liver and heart. Cool, remove and cut into small pieces as desired. Drain and keep the stock into another vessel. In the same vessel fry with a little fat from the stock, the pork little by little till well browned and remove in another bowl. Continue till you complete process with the pork. Now continue this process with frying little at a time the heart. Finish frying the entire heart pieces. Now repeat this process with the liver. Keep aside. Now fry the finely sliced ginger, garlic, green chillies and onions till the onions become translucent . Add the ground masala and fry well. Slowly introduce the fried pieces of meat in batches. Stir well to incorporate the meat. Add the stock and stir well. Add about 2-3 tbs. Of the tamrind juice. Taste and add salt as required. Add the grated jaggery. Boil on a slow flame for 1/2 hour stirring on regular intervals, taking care to see that the sorpotel doesn’t burn. Turn off the gas. Consumption preferably on the next day or even later. The taste improves when kept longer.
Recipe: My late mum’s recipe. Off course she would also add intestines, but since its not available skipped it. As in India where people keep livestock, so too in Goa many people reared livestock. Pigs were also a part of the livestock. So when the pig was slaughtered people offals and also the blood in the sorpotel. The feet were used to make a Paya Curry. The brains used for frying etc. Each and every part was used in the best possible way. Even the skin was used to make a delicacy chicarron or crackling.