Grab a big pot and place your previously rinsed Pork meat into it, together with the sliced Onion, slit open Green Chilies and 2 Cups of Water. Keep it on medium heat and cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
In the meanwhile prepare the Masala paste. Combine the Kashmiri Chili, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and some Water if necessary in a blender to a smooth paste. Keep aside.
Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway).
Keep the meaty water stock aside, we will need it later on!
Heat up a pan and fry your diced Pork pieces batch by batch until they get some color.
In the same time heat up a big pot and fry your chopped green Chilies and Onions until they turn golden brown.
Add all the cooked pork meat to the fried Chilies and Onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the Feni.
Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.
Best served with flavored butter rice or Pulao rice or lemon rice. You can also serve the sorpotel with puris, flatbread and regular bread rolls.
Feni is Goan alcohol made of cashew fruits or coconut. You can add that if you have feni or add another neutral-tasting alcohol like vodka or schnapps.
Serve the spicy sorpotel with rice, pulao, puris, chapati or simply bread rolls.
Sorpotel is served in small quantities with other meals in a buffet-style setting.
The recipe is for a large quantity because it doesn't make sense to take the trouble for a small quantity. Hence why this curry is meant to be enjoyed the following days.
The pork curry tastes even better when frozen in batches and reheated again.