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Stir Fried Pork Sauce

Stir Fried Pork Sauce recipe image
This authentic Goan recipe features pork shoulder and liver simmered in a rich, tangy gravy made with coconut vinegar, feni, and a blend of whole spices. The dish is slow-cooked to develop deep, complex flavors that improve over time. It is a hearty, protein-packed meal that showcases the traditional use of vinegar and spices as preservatives in Indian cuisine.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 1425.2
Dietary: Gluten-free
Description
This authentic Goan recipe features pork shoulder and liver simmered in a rich, tangy gravy made with coconut vinegar, feni, and a blend of whole spices. The dish is slow-cooked to develop deep, complex flavors that improve over time. It is a hearty, protein-packed meal that showcases the traditional use of vinegar and spices as preservatives in Indian cuisine.
Ingredients
  • 1/2 -2 lbs (750 g-1 kg) pork shoulder, in one piece
  • 1 cups (250 ml) water
  • 1 teaspoons Of salt
  • 1 teaspoons Ground turmeric
  • Teaspoons ground red pepper
  • 1 teaspoons Cinnamon
  • 2 Teaspoons Garam Masala (page 23)
  • 12 Black peppercorns
  • 12 Cloves
  • 6 Green cardamom pods
  • 4 Cloves garlic
  • 2 Medium onions, diced
  • 3 Medium tomatoes, diced
  • 8 oz (250 g) pig's liver, in one piece
  • 3/4 cups (175 ml) coconut vinegar, or more to taste
  • 1 teaspoons Sugar
  • 2 Tablespoons feni or brandy
  • 1/4 teaspoons Salt
Directions
  1. 1
    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
  2. 2
    Place the pork, water, salt and turmeric in a pot and boil for 15 minutes.
  3. 3
    Heat a dry wok and stir-fry the meat until browned (the lard that is
  4. 4
    Place the red pepper, cinnamon, Garam Masala, peppercorns, cloves and

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1425.2kcal
% Daily Value *
Total Fat 31.1g48%
Saturated Fat 15.5g78%
Cholesterol 20.0mg7%
Sodium 6224.2mg260%
Total Carbohydrate 294.9g99%
Dietary Fiber 93.6g375%
Sugars 26.1g
Protein 67.3g135%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 175, 250, 750, are, black, blending, brandy, cardamom, cinnamon, cloves, coconut, diced, feni, fried, garam, garlic, green, ground, indian, lard
Read it online: https://www.chefs-mate.com/recipe/stir-fried-pork-sauce-2/