Namita Panjabi’s Sorpotel

Name: Namita Panjabi’s Sorpotel
Yield: Serves 4
Cuisine: Goan
Ingredients: 2 tsp red chilli powder or cayenne; ½ tsp finely ground black pepper; 120 g (4 oz) pig’s liver, in large dice or strips; 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; 1-3 cm (½-¾ in) fresh ginger, peeled and minced; 2-3 cloves garlic, finely minced; salt; 2-3 Tbsp sherry vinegar; 1 tsp garam masala (mixed Indian spices); ½ tsp ground cumin; ½ tsp sugar; 1-2 Tbsp oil; 1 tsp ground coriander; 120 g (4 oz, ¾ cup) finely chopped onions

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
December
Christmas
Winter
Gluten-free

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