Pork Sorpotel

This is a Goan dish which is usually made on festive occassions like Easter or Christmas. It is accompanied by vegetable or peas pulao or plain steamed white rice. The gravy has this rich, red texture with succulent pieces of pork. Not too heavy, but just right for the occassion. This is my mother-in-laws' recipe. I do need to add here that I tried this out this Easter. The gravy was not red enough, therefore I didn't take any photographs.

PORK SORPOTEL

Ingredients : -
Pork - 1 kg 500 gms
Jeera/Cumin seeds (whole) - 1 tsp
Garlic - 4 whole pods or 1 tbsp readymade ginger - garlic paste
Ginger - 2 inches
Haldi / Turmeric - 1/2 tsp
Dalchini /Cinnamon sticks - 3 (one inch)
Laung /Cloves - 8
Cardomom (elaichi) - 3
Badi Elaichi - 1
Peppercorn balls - 5
Kashmiri red chillies (non-spicy) for the colour - 14 (whole) deseeded partly
Vinegar - 6 capfuls
Onions - 500 gms or 5 big (sliced)
Green chillies - 2 (chopped) - Optional
Khus khus (poppy seeds) - 2 tsp
Tej patta / Bay leaf - 2
Tamarind - 1/2 lime ball size
Salt - to taste

Method : -
1. Clean and boil entire pork in a glass of water . Meanwhile grind masala / spices in vinegar.
2. Cut pork meat and liver into bite size cubes.
3. Fry meat separately. Then fry liver.
4. Fry sliced onions, green chillies and tej patta.
5. Mix well with ground masala / spices.
6. Add enough water for desired gravy and boil. When it begins boiling, add tamarind water or add a little more vinegar.