The Goan green masala made with fresh coriander leaves, green chillies and other spices is so flavourful and versatile. I have prepared several dishes with this spice paste namely; roast beef, roast pork, ground mince, pork chops, pork curry, beef curry and chicken curry. Any dish prepared with this green masala is so fragrant with the taste craving you for more. Today, I decided to adapt the traditional Goan sorpotel with this green masala. It was incredibly delicious and divine. Perfect for those with a sensitive digestive system and especially children who do not prefer the commonly used red spicy paste for sorpotel. Addition of green chillies can be adjusted, as desired. Paired with sannas or pulao, this green sorpotel is totally satisfying and enjoyable.
Coriander leaves and green chillies in the masala imparts the colour to the dish. The spice paste can be ground in advance and stored in the refrigerator for a couple of days or frozen for a longer time. I love coriander leaves and always purchase two bunches whenever I go to the supermarket. The tender stalks along with the leaves lend a pleasant flavour to the ground masala. If the stalks are thick, I freeze them and incorporate them into the stock. Fresh coriander leaves or cilantro is a good source of dietary fibre, iron, manganese and magnesium. Rich in protein, Vitamin C and K. It contains high amounts of iron and has anti-inflammatory properties. Lowers bad cholesterol and increases good cholesterol. Promotes liver functions and bowel movements. Helps to improve the quality of sleep. Stimulates insulin secretion and regulates blood sugar levels. The presence of antioxidants prevents eye diseases. Incorporate coriander leaves in your diet to gain from its multiple health benefits.
Coriander leaves and green chillies in the masala imparts the colour to the dish. The spice paste can be ground in advance and stored in the refrigerator for a couple of days or frozen for a longer time. I love coriander leaves and always purchase two bunches whenever I go to the supermarket. The tender stalks along with the leaves lend a pleasant flavour to the ground masala. If the stalks are thick, I freeze them and incorporate them into the stock. Fresh coriander leaves or cilantro is a good source of dietary fibre, iron, manganese and magnesium. Rich in protein, Vitamin C and K. It contains high amounts of iron and has anti-inflammatory properties. Lowers bad cholesterol and increases good cholesterol. Promotes liver functions and bowel movements. Helps to improve the quality of sleep. Stimulates insulin secretion and regulates blood sugar levels. The presence of antioxidants prevents eye diseases. Incorporate coriander leaves in your diet to gain from its multiple health benefits.
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Goan Green Pork Sorpotel
(Serves 12)
Ingredients
1 kg boneless pork (cut into pieces)
1 pork liver
4 pork kidneys
3 pork hearts
1/2 cup vinegar
1 to 2 tablespoons feni (optional)
2 large onions (around 4 cups, sliced)
2 bay leaves
1/2 bouillon cube
a pinch of sugar
3 tablespoons oil
salt
To be ground to a paste (with water)
8 long green chillies
4 cups of coriander leaves with stalks (about 1 big bunch)
10 whole black peppercorns
4 cinnamon sticks (1.5-inches each)
10 cloves
4 green cardamoms
1 teaspoon cumin seeds
8 large cloves of garlic
1-inch piece of ginger
1/2 teaspoon turmeric powder
Method:
Parboil pork belly, liver, kidneys, together in a cooking pot, with enough water to cover, for around 20 to 30 minutes on medium heat. Dice the cooked meat into very small pieces keeping pork pieces separate from liver and kidney. Strain and reserve stock aside for the gravy.
In a skillet (without oil), add fatty pork pieces first as they will start to release fat. Fry them lightly, they don't have to be crisp. Remove and keep aside. In batches, lightly fry remaining pork meat, liver and kidney pieces in the fat. In case, pork does not have much fat, then add very little oil as you fry.
Heat oil and saute onions till golden brown. Add the bay leaves, ground paste, mix with the onions and fry well. Then add the fried meat pieces along with the reserved stock, vinegar, feni, bouillon cube and sugar. If the stock is less for gravy consistency, add some water. Cover pan with lid slightly ajar and simmer on medium flame till meat pieces are tender and have absorbed the flavour from the gravy, around 45 minutes to an hour. Taste for salt, spice, sourness and adjust accordingly.
A good sorpotel has a perfect balance of spice and sour. It matures and tastes better in the next few days.
Note:
- The smaller the meat pieces, the tastier the sorpotel.
- Important to fry the onions till golden brown as with every bite, you will enjoy the sliced onions.
- If sorpotel is too sour, add some green chillies.
- In case it is spicy, add some vinegar. No tamarind water is required for this dish unless it is too fiery. You may want to use some tamarind water to cut down from being too vinegary.
- The pinch of sugar does the trick of balancing the flavours.
- Recipe for Sannas, click here .
