Stir Fried Pork Sauce

Goan Spiced Pork and Liver sorpotei The Goan style of cooking pork involves vinegar and spices as preserv- atives. Traditional Sorpotei used every part of the pig: the liver, kidneys, tongue, ears and blood. Each household has its own version and the following is an authentic family recipe. Feni, a liquor made from cashews,. is used in Goa, but brandy can be substituted. Remove the pork, reserve the liquid and cut the pork into bite-sized cubes. rendered from the pork fat should be sufficient to cook it). Drain and set aside, leaving the lard in the wok. cardamom pods in a blender or food processor and grind to make a thick paste, adding vinegar if necessary. browned. Add the diced tomatoes and cook for 5 to 10 minutes until the tomatoes are pulpy. Add the ground paste and liver and cook for 10 minutes, then add the pork and continue to cook for another 2 minutes, stir- ring occasionally. Stir in the vinegar, sugar, feni and reserved liquid to make a thick gravy. Simmer for 15 to 20 minutes until tender, stirring occasionally Season with salt. The resultant dish should have a curry-like gravy. Note: If you cannot obtain coconut vinegar, use rice or cider vinegar, dilut- ed 1 part water to 4 parts vinegar. This dish can be made at least two or three days in advance. Goans insist it tastes better after a few days, when the flavors have had a chance to develop and permeate the meat

Place the pork, water, salt and turmeric in a pot and boil for 15 minutes.

Heat a dry wok and stir-fry the meat until browned (the lard that is

Place the red pepper, cinnamon, Garam Masala, peppercorns, cloves and