Sorpotel Sarpatel - Goan Red

Prep time : 120 mins

Cook time : 45 mins

Total time : 45 mins

Author :Vahchef

Main Ingredient : Pork

(89 ratings)

0 reviews so far

Servings : 0 persons

Published date : November 21, 2016

Ingredients used in Sorpotel Sarpatel - Goan Red

• Green chillies (depending on taste, buy either pungent or blander varieties) - 6 numbers.

• Salt (add two tsp, and then add in more as required depending on your taste) - 3 teaspoons.

• Oil (anything which doesnt have a strong taste to it, olive oil not recomended) - 1/4 cup.

• Vinegar (brown) - 1/4 cup.

• Pepper-corns - 10 numbers.

• Cinnamon (whole, one inch) - 2 numbers.

• Cloves - 8 numbers.

• Cumin (seeds) - 1 teaspoons.

• Garlic (fresh, whole, skin cloves) - 1 numbers.

• Ginger (fresh, one inch) - 1 numbers.

• Red chillies (whole, kashmiri chillies, cayenne pepper powder is not an option) - 20 numbers.

• Pork (boneless, with skin, a little fat, and meat) - 2.2 to 2.5 pound.

• Onions (red, white, shallots, anything really, quantity should be equivalent to 4 medium sized onions) - 4 numbers.

• Feni (optional, recomended if available) - 1/4 cup.

Method:

Sorpotel/Sarpatel is a delicacy brought to India by the Portuguese: Continued in Directions Sorpotel/Sarpatel is a delicacy brought to India by the Portuguese (the same folks who brought us the green chilly). Itrsquo;s today made in Goa, Mangalore and Maharashtra (by East Indian Community), among Portugal, Spain and Brazil of course. The East Indian version is much different and is green instead of the vivid red colorization in the Goan and Manglorean versions. The dish is normally prepared out of pork, but sometimes also prepared out of beef, mutton, or chicken. Whatever works for you, as long as itrsquo;s boneless, itrsquo;s all good! My recipe is for Goan Sorpotel, using pork. A little history of the dish as prepared in Goa, Sorpotel has been prepared in Goa for quite a few decades now, and each family sports their own distinct touch, traditionally cooked on a log fire in an earthen pot and stored for moths (sans a refrigerator, there werenrsquo;t fridges when the recipe was developed). The trick was to tie it to the ceiling of the house to keep it away from the house cats and dogs, and yes! Itrsquo;s Irresistible to them too ;) Note: The time when this recipe was adapted to the Indian palate, the whole pig would be killed and all parts used. The best meat was used for Sorpotel and Vindaloo, while the bony pieces were used for Haadmas (H silent, aadmaas). So Sorpotel was made with almost all parts of the Pig, including, Meat, Liver, Heart and Tongue. However in my family we only use the meat. A must have for any Catholic festival, goes best with Rice, Sannas, or Bread. Now to get cooking: Wash meat, cut into large chunks (about 4 pieces to a kilo of pork), boil till the redness/pink colour goes. Retain stock (dont use too much water to boil, about a cup, don#39;t pressure cook). Cool and dice (each piece should have a little of the skin, fat and meat, but not necessarily. Grind all spice except for onion and green chilly. Use vinegar, of you cant attain a paste with only the vinegar, add in a little water) Lightly fry the diced meat (shallow fry, with half the oil, fry in batches to make it easier and to decrease oil), cool Fry onions till golden brown, add masala, green chillies, and stock, wait till it boils, add meat. Simmer till oil comes to the top (about 30 mins, the sauce needs to be thick, yet not completely dry)