Goan Sorpotel Pork and Liver in Vinegar Masala

What you need

• 600 g (1.3 lb) pork shoulder with fat, in 2 chunks
• 200 g (7 oz) pork liver
• 1 1/2 tsp salt
• 1 tsp ground turmeric
• 8 dried Kashmiri chilies, stems removed
• 2 tsp cumin seeds
• 1 tsp black peppercorns
• 5 whole cloves
• 3 cm (1 in) cinnamon stick
• 10 cloves garlic
• 4 cm (1 1/2 in) fresh ginger
• 120 ml (1/2 cup) white vinegar, plus a little more to taste
• 2 tbsp vegetable oil
• 2 medium onions, finely chopped
• 3 green chilies, slit lengthwise
• 6 pav or soft bread rolls, to serve

Method

Restated from the original video

1. 1

   Put the pork in a pot with 1 tsp of the salt and the turmeric. Add water to cover and bring to a boil. Reduce to a simmer, cover, and cook for 30 min.

2. 2

   Add the liver and simmer until firm and no pink remains inside, 10-15 min. Lift the meat out and set aside to cool. Keep 200 ml of the cooking liquid.

3. 3

   Soak the dried chilies, cumin seeds, peppercorns, cloves and cinnamon in the vinegar for 15 min.

4. 4

   Grind the soaked spices and vinegar with the garlic and ginger into a smooth paste.

5. 5

   Cut the pork, its fat and the liver into 1 cm cubes.

6. 6

   Heat the oil in a wide heavy pan over medium heat. Cook the onions until golden, about 10 min.

7. 7

   Add the green chilies and the spice paste. Fry, stirring, until the oil separates from the paste, 5-6 min.

8. 8

   Stir in the meat, the remaining 1/2 tsp salt and the reserved cooking liquid. Simmer uncovered, stirring now and then, until thick and glossy with oil on top, 25-30 min.

9. 9

   Taste and add a splash more vinegar or salt if needed. Cool, then refrigerate overnight; the flavor deepens by the next day.

10. 10

    Reheat at a gentle simmer for 5 min, until steaming hot. Serve with rolls.

Imported from abbyshearth.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.