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Goan Sorpotel is a bold, spice-forward Indian pork dish with deep, complex flavors. This high protein preparation is a carnivore delight and a beloved dish for family feasts in its region of origin.
Cut the pork shoulder and pork liver into 1/2-inch cubes. Place in a bowl and add half of the vinegar. Marinate for 1 hour in the refrigerator for deeper flavor penetration.
In a large heavy-bottomed pot, heat oil on medium heat. Add sliced onions and sauté until golden brown, about 8 minutes, controlling the heat to avoid burning.
Add ginger and garlic; fry until aromatic, then mix in tomatoes. Cook until the tomatoes soften and begin to break down, stirring occasionally for even cooking.
Introduce marinated pork and liver to the pot. Sear on medium-high heat until the meat is browned on all sides and the juices start releasing, about 10 minutes.
Add all seasonings: red chili powder, turmeric, black pepper, ground cumin, cloves, cinnamon stick, bay leaf, and salt. Stir to coat meat, then lower heat to a simmer. Pour in the remaining vinegar.
Cover and cook on low for 1.5 to 2 hours, stirring every 20–30 minutes to ensure even moisture and prevent sticking. Ensure the fat renders slowly and the sauce thickens.
Uncover and cook for another 20–30 minutes to concentrate flavors and reduce excess liquid, adjusting salt to taste. The sauce should be glossy and coats the meat pieces well.
Let Sorpotel rest for at least 12 hours or overnight in the refrigerator for the deepest flavor.
