Sarpotel (Goan Pork)

The "killer" goan pork pickle curry - so spicy. Best if eaten a few days after it is made.




INGREDIENTS

1. 1 1/2 kg pork with some skin and fat
2. 40 Kashmir chillies without seeds
3. 2 sticks haldi (or powder)
4. 15 cloves
5. 3 large cinnamon
6. 1 tbsp jeera
7. 1 tbsp rai
8. 1 tbsp peppercorns
9. 15 green chillies
10. 3 whole garlic pods
11. 2 pcs ginger

 INSTRUCTIONS

• Cut the pork into large chunks and cook in it's own liquid until the rawness goes (dont overcook!)
• Keep aside the liquid, and cut the meat into tiny cubes (about 1/2 inch square)
• In 1 tbsp ghee, first fry the skin and fat. Remove. Then fry rest of the meat til light brown.
• In vinegar grind masalas (from item 2 - 8)
• Slice fine chillies, garlic and ginger
• To the fried meat, add the chopped masalas and fry. Then add masala paste and fry till oil floats. Add 1 cup or more of vinegar (to taste) and the pork soup, and cook until the meat is done

Eaten best with sannas or pav or bread.