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

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.