Namita Panjabi’s Sorpotel

Name: Namita Panjabi’s Sorpotel
Yield: Serves 4
Cuisine: Goan
Ingredients: ½ tsp ground cumin; 1 tsp ground coriander; 2-3 cloves garlic, finely minced; 2-3 Tbsp sherry vinegar; 2 tsp red chilli powder or cayenne; 450 g (1 lb) lean pork, in 2.3 cm (1 in) cubes tamarind juice, made by soaking a 2.5-cm (1-in) diameter ball of tamarind pulp in 2-3 Tbsp hot water and discarding seeds and skin; ½ tsp sugar; 1-2 Tbsp oil; 120 g (4 oz, ¾ cup) finely chopped onions; 1-3 cm (½-¾ in) fresh ginger, peeled and minced; 120 g (4 oz) pig’s liver, in large dice or strips; ½ tsp finely ground black pepper; 1 tsp garam masala (mixed Indian spices); salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Feast of Christmas

By Paul Levy

Published 1992

About

A celebration dish of pork and pork offal from Goa, where there are large numbers of Christians, so this is frequently served at Christmas. The flavours and method of preparation are characteristically Goan. It is often made 2 or 3 days in advance and refrigerated for the flavours to mature.

Ingredients

2 tsp red chilli powder or cayenne
½ tsp finely ground black pepper
½

Asia
India
Goa
Main course
Winter
Gluten-free
Christmas
December

Method

Mix the first 4 spices with 1 tablespoon of the vinegar and reserve.

Boil the pork liver in water to cover until partly cooked. Then drain, reserving cooking liquid, pat dry with kitchen paper and