Goan Sorpotel

Parboil the pork shoulder, liver, and heart separately in salted water for 15 minutes each. Drain, cool, and cut into small 1 cm cubes. Reserve the pork stock.

Dry roast the Kashmiri red chillies, cumin seeds, black peppercorns, cloves, and cinnamon in a pan until fragrant. Grind with garlic, ginger, and half the vinegar into a smooth paste.

Heat oil in a large heavy-bottomed pot over medium heat. Add finely sliced onions and fry until deep golden brown, about 12–15 minutes.

Add the ground spice paste and cook for 5–6 minutes, stirring constantly, until the oil separates and the masala is fragrant.

Add the cubed pork shoulder first and stir to coat well with the masala. Cook on medium-high heat for 5 minutes.

Add the liver and heart pieces, mix gently, and cook for another 3 minutes.

Pour in the remaining vinegar and enough reserved pork stock to just cover the meat. Add turmeric and salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until the meat is tender and the gravy is thick and dark.

Taste and adjust salt and vinegar balance. The dish should be tangy, spicy, and rich.

Remove from heat and rest for at least 30 minutes before serving. Sorpotel tastes best when made a day ahead and reheated.