Ingredients

• 1Kg Pork
• 1/2 Kg Pork Liver
• 1/4 bottle Goan vinegar
• Small ball of tamarind (soak in warm water)

Preparation:

Grind 20 Red Kashmiri chillies (add some bedki chillies if you want it spicy), 1 teaspoon cumin seeds, 4 cloves, 1/4 teaspoon turmeric powder, 8 peppercorns, 1 inc cinnamon and 1 full garlic pod in vinegar.

Method:

Frying: 2 inch ginger sliced fine,3 onions & 2 green chillies sliced.

Wash and boil the pork meat and liver separately. Cool it and cut into fine cubes. Fry it all with the oil from the pork fat.

Use the remaining fat and fry the onions, ginger and green chillies.

Add the ground masala and let it cook well. Add the pork and liver. Add meat stock, tamarind juice, dash of salt and sugar as per your taste and cook till you get one boil.

Sorpotel is best relished the next day and can be refrigerated (freezer) for months. Enjoy it with sannas or Goan pav.