Ingredients

  • 2.2kg – pork (belly)
  • 0.45kg – pork liver
  • 0.22kg onions (finely diced)
  • 115ml vegetable oil
  • GC Sorpotel Masala Paste
  • Stock boiled pork – hot water
  • Vinegar (to taste) – Goa vinegar if available
  • Salt (to taste)
  • Sugar/Jaggery (to taste)
  • Cashew fenny (optional)

Method

  1. Boil the belly pork with sufficient water on a medium low heat with 2 tbsp. salt and 1 tbsp. of vinegar for approximately 25-30 minutes.
  2. Drain the pork and keep water (stock) aside.
  3. Cut the pork belly into very small cubes (about 1cm sq) and shallow fry in small batches. Keep any excess oil as this is needed later in the recipe.
  4. Boil the liver until nearly cooked and then drain excess water.
  5. Cut the liver in small cubes like pork and again shallow fry, removing any excess oil.
  6. Mix both the pork and liver together in a bowl before continuing to the next step.
  7. In a saucepan, fry the onion until caramelized (using the oil from earlier), then add the pork and liver and stir.
  8. Add 3 tbsp of the GC Sorpotel Masala Paste and mix thoroughly.
  9. Add the stock and if required top up with hot water to ensure the meat is covered.
  10. Cook on a medium heat for approx. 20-30 minutes or until gravy thickens, stirring every 5 mins.

The flavour can be adjusted to taste by adding additional masala paste, vinegar, salt, sugar or Goan cashew fenny if available.

Serving suggestion: serve with Sannas and Pilau Rice.