This Sorpatel curry takes three days to prepare but you’ll be glad you took the time!
Someday my eight year old daughter will probably get me back for deceiving her into eating liver and pig’s blood. For now, however we’re both enjoying every minute of it. Sorpatel is an old recipe which was introduced to India by the Portuguese. Now it is known as a Goan deliciousy which has a mouthwatering – deep flavour. Goan sorpatel is usually made from pork and other organs such as the heart, intestines and liver.
In this recipe I use pig blood in the sauce which is optional. I’ve made sorpatel without blood with great results but if you happen to know a good pig blood salesman, you might like to give him a call. You can of course omit the blood and use water.
Sorpatel is one of my family’s favourite curries. Due to the unpopular ingredients, it’s not one the kids help me cook but they sure enjoy gobbling it up when it’s done.
Making this curry did more for my Indian cooking skills than any other curry I have made. You need to taste each of the ingredients and know them! You want the awesome flavours to become part of you so you know how much of this spice or that herb to add over the three day preparation time.
Use these cooking measures for sorpatel as a guideline
but the resulting curry will be all yours!
1 Kilo (2 1/4 lbs) pork leg meat cut into one inch chunks
250g ( 9 oz) pork liver meat cut into small pieces
500ml pig blood (optional)
3 Tablespoons ghee or vegetable oil
5 shallots – thinly sliced
5 cloves garlic – smashed
1 4 inch piece of cassia bark or cinnamon stick
1 Tablespoon turmeric
1 Tablespoon cloves
The seeds from 4 black cardamom pods (Or 10 green cardamom pods)
2 Tablespoon red chilli powder
1 Tablespoon cumin seeds
3 Tablespoons wine vinegar
Salt and pepper to taste
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Place the pork meat in a saucepan with just enough water and/or pig blood to cover.
Bring it to a simmer and allow to cook away for about 30 minutes.
Do the same with the pork liver in another pot.
Now remove the pork meat and liver and reserve the cooking liquid.
Cut the meat and liver into even smaller pieces and set aside to cool. (Note – I didn’t do this last time I made the dish but I can assure you it is much better if the meat is cut into quite small chunks!)
Add the ghee or vegetable oil to a large pan or wok and fry the shallots over medium heat until the shallots turn translucent and lightly browned.
Throw in your smashed garlic and fry for another minute or so. Be careful not to burn the garlic.
Add a few pieces of meat with a little of the cooking liquid and allow the meat to soak up the liquid. Continue doing this – first with the meat pieces and then the liver pieces
Once all of the meat has been added and about half the cooking juices cooked into the meat, add the remaining cooking liquid and the spices and allow to simmer for about two hours. Be sure to add water if needed so the meat doesn’t burn to the bottom.
After about two hours, pour in the vinegar and sprinkle with salt and pepper.
Remove from the heat and allow the curry to cool. Then cover it and place it in the fridge overnight.
The next day, bring the sorpatel up to heat again and taste for seasoning. You might like to add a bit more vinegar or cumin or any of the other tasty spices.
Again, allow the sorpatel curry to cool again overnight in the fridge.
On the third day, bring the curry up to heat again and check for seasoning. This is when I usually add more about five more cloves of smashed garlic but I’m a garlic fanatic.
Add whatever ingredients you like and serve.
Be sure to let me know how you liked this recipe.
Sorpatel is fun to make and serve!