Main Course

Goan Pork Sorpotel

Name: Goan Pork Sorpotel
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 porties
Cuisine: indian, goan
Ingredients: 900 g pork shoulder diced into 1-inch cubes; 225 g pork liver diced into 1/2-inch cubes; 2 st yellow onion finely chopped; 12 teentje garlic finely minced; 50 g ginger peeled and grated; 10 st dried red chili soaked in hot water for 15 minutes; 1 tl cumin seed; 1 tl black peppercorn; 6 st clove; 1 g cinnamon stick; 0,5 tl turmeric powder; 120 ml palm vinegar; 15 g jaggery grated; 2 el vegetable oil; 1 tl salt; 2 el fresh cilantro chopped, for garnish (optioneel)

This traditional Goan pork sorpotel is a rich and spicy stew, slow-cooked to tender perfection. It features diced pork and liver simmered in a tangy vinegar and spice-infused gravy. This dish is a flavorful centerpiece for any festive meal.

Een origineel recept van Forkin

Totale tijd: 3 uur
Porties: 6
Moeilijkheid: Moeilijk
Per portie: 496 kcal

Mise-en-place

Ingrediënten

900 gpork shoulder, diced into 1-inch cubes
225 gpork liver, diced into 1/2-inch cubes
2 styellow onion, finely chopped
120 mlpalm vinegar
15 gjaggery, grated
2 elvegetable oil
1 tlsalt

spice paste

12 teentjegarlic, finely minced
50 gginger, peeled and grated
10 stdried red chili, soaked in hot water for 15 minutes
1 tlcumin seed
1 tlblack peppercorn
6 stclove
1 gcinnamon stick
0,5 tlturmeric powder

garnish

2 elfresh cilantro, chopped, for garnish(optioneel)

Keukengerei

blender · large pot · knife · cutting board

De bereidingswijze

Stap voor stap

1
Blanch the diced pork shoulder in boiling water for 5 minutes, then drain and set aside.
Ongeveer 10 min
Tip van de kok: Blanching helps to remove impurities and firm up the meat.
2
In a blender, combine the garlic, ginger, soaked dried red chilies, cumin seeds, black peppercorns, cloves, cinnamon stick, and turmeric powder with a splash of palm vinegar to form a smooth paste.
Ongeveer 10 min
Tip van de kok: Add a tablespoon or two of water if needed to help the blending process.
3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Ongeveer 2 min
4
Add the chopped yellow onions and sauté until softened and translucent, about 8-10 minutes.
Ongeveer 10 min
Tip van de kok: Do not brown the onions; they should be soft.
5
Stir in the prepared spice paste and cook for 5 minutes, stirring constantly, until fragrant and the raw smell of spices disappears.
Ongeveer 5 min
Tip van de kok: Cooking the spices well is crucial for flavor development.
6
Add the blanched pork shoulder and mix well to coat with the spice mixture.
Ongeveer 3 min
7
Pour in the remaining palm vinegar, add the grated jaggery and salt. Stir everything together.
Ongeveer 2 min
8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 90 minutes, stirring occasionally.
Ongeveer 1 uur 30 min
Tip van de kok: The pork should be very tender but not falling apart.
9
Add the diced pork liver to the pot, stir gently, and continue to cook for another 30 minutes, covered, until the liver is cooked through.
Ongeveer 30 min
Tip van de kok: Adding the liver later prevents it from becoming tough and overcooked.
10
Taste and adjust seasoning if necessary.
Ongeveer 1 min
Tip van de kok: Sorpotel should be tangy, spicy, and slightly sweet.
11
Serve hot, garnished with fresh cilantro if desired, typically with sanna (steamed rice cakes) or plain rice.
Tip van de kok: Sorpotel often tastes even better the next day.

Per portie

Voedingswaarden

53%Score

Calorieën: 496,2kcal
Eiwit: 34,9g
Koolhydraten: 12,3g
Vet: 33,6g
Vezels: 1,5g
Suiker: 5,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover sorpotel in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.