Sorpotel is a dish served at festivals. It is served with sannas, a type of rice bread. I have included the recipe for sannas, even though you will not be able to make it ;- it uses the sap of the coconut palm (toddy) as the source of yeast.
Presenting of two other versions of this recipe. The second will be presented tomorrow – You can find a third at http://www.goacom.com/cuisine/recipes/meat/sorpotel.html
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste
Masala – grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
1 tsp tumeric
10 peppercorns 1 inch piece cinammon bark
Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then brown in a little pork fat, remove and set aside.
Add ginger, garlic and onions and fry until onions change colour.
Add masala and stir and fry for a minute or so then return meat to pan along with the tamarind and some of the vinegar if more liquid is required.
Cook on a low heat for 1- 1 1/2 hours until meat is tender.
Add the chillies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so.
Better eaten the next day re-heated!