Goan Sorpotel (Pork and Offal — Vinegar Preserved)

Ingredients

• 600 g pork shoulder and offal, liver, heart — cut into 2 cm cubes
• 200 g pork blood, cubed (optional, traditional)
• 8 dried Kashmiri chillies, deseeded
• 6 garlic cloves, peeled
• 30 g fresh ginger, rough chopped
• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 6 whole cloves
• 4 black cardamom pods, bruised
• 1 cm cinnamon stick
• 1 blade mace
• 120 ml red wine vinegar, distilled
• 60 ml coconut oil
• 2 large onions, thinly sliced
• 1 tablespoon palm jaggery
• 1 tablespoon tamarind concentrate
• 6 bay leaves
• 8 whole black peppercorns, Tellicherry
• Salt, to taste

Method

1. 1
   Toast coriander seeds, cumin seeds, cloves, cardamom, cinnamon, and mace in dry pan for 3 minutes until fragrant; cool completely.
2. 2
   Grind toasted spices to powder; combine with torn Kashmiri chillies, garlic, ginger, and 60 ml vinegar until smooth thick paste forms.
3. 3
   Heat coconut oil in heavy pot over medium-high heat; add sliced onions and fry until deep caramel-brown, 10 minutes.
4. 4
   Add spice-vinegar paste and fry for 3 minutes, stirring constantly, until paste darkens and oil separates at edges.
5. 5
   Add pork shoulder, liver, and heart cubes; stir for 5 minutes until browned and paste clings to meat.
6. 6
   Add pork blood cubes (if using), remaining 60 ml vinegar, palm jaggery, tamarind, bay leaves, peppercorns, and 150 ml water; bring to simmer.
7. 7
   Reduce heat to low, cover, and simmer gently for 90 minutes, stirring every 20 minutes, until pork is very tender and sauce darkens to chocolate-brown.
8. 8
   Uncover, increase heat slightly, and cook for 5 minutes to thicken sauce; season with salt and serve with boiled rice as preserved dish.