Dusty, I was loving that sauce, until you mentioned liver.. Gives me the willies.. can't do liver..
The original version from rural Goa and also parts slightly further south in India use more of the internal organs as well as blood to thicken the sauce. Needless to say, I've urbanized it a bit, but have used Liver to retain some elements of the original. The Liver adds a nice smoky earthy note to the end result. I've been cooking this dish for as long as I can remember, and is one of my personal favourites!
Here's some of the other stages in the cooking process:
3.5 kgs of Pork cooked and chopped into little cubes -
Fried and being added to the sauce -
Finished product (which will now mature for 3 days before eating) -
This dish is called Sorpatel, and is one of the most labour and time intensive dishes out of Goa, which is why it's also one of the Quintessential dishes in Goan Cuisine. It takes roughly 6 - 8 hours from start to finish including cooking time, which is why I had one of these going during the cooking process.