Goan Sorpotel

Instructions

1. Prepare the meat
   In a large pot, add the pork meat and liver with enough water to cover. Add 1 teaspoon salt and bring to a boil. Simmer for about 20 minutes until the meat is partially cooked. Drain and reserve the stock. Once cool, cut the meat and liver into small cubes.
2. Make the spice paste
   Grind the soaked Kashmiri chilies, garlic, ginger, peppercorns, cinnamon, and cloves with 1/4 cup of vinegar to make a smooth paste. Set aside.
3. Sauté the aromatics
   Heat oil in a large heavy-bottomed pan. Add the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
4. Cook the meat
   Add the parboiled pork meat and liver to the pan. Sauté on high heat for about 5-7 minutes until the meat begins to brown.
5. Add the spices
   Add the ground spice paste, turmeric powder, cumin powder, and coriander powder. Mix well and cook for 5 minutes until the spices are well incorporated with the meat.
6. Simmer the curry
   Pour in the remaining vinegar and about 1 cup of the reserved stock. Season with salt, bring to a boil, then reduce heat and simmer uncovered for about 1 hour 30 minutes, stirring occasionally. The gravy should thicken and the oil should separate.
7. Rest and serve
   Sorpotel tastes best when kept for a day as the flavors mature. Let it cool completely, then refrigerate. Reheat before serving with sannas (steamed rice cakes) or crusty bread.