You know what would you taste great with pork? More pork! So I had some leftover sorpotel in my fridge, bursting with Goan classic flavours and I decided to turn it into a juicy gourmet dish. Check out my reinvented recipe.
Sorpotel – ½ cup
Goan toddy vinegar – 1 tsp
Pork chops – 3no.
Salt & pepper – to taste
Rosemary – 1 sprig
Thyme – 1 sprig
Lemon juice – 1tsp
Cooking oil – 2 tsp
1) Begin your recipe by collecting your mise en place. This would refer to all the main ingredients.
2) To a bowl, add in the salt, pepper, rosemary, thyme, lemon juice, salt & pepper. Whisk it with a fork & add in the pork chops. Mix it well once again & let the chops marinade for about 3 hours.
3) For the sauce, very simple, add the sorpotel to a blender with the toddy vinegar, a pinch of salt & ¼ cup of water, blend to a smooth paste. Once ready, transfer to a pan & heat it once & leave aside.
4) Now for cooking the pork chops, as is, transfer the chops to a pan & slow frill over a medium flame. Once the meat is sealed on either sides, i.e. 5 min later, transfer the chops to an aluminium tray & bake in a pre-heated oven at 200*c for 10 min.
5) Serve with a side of mash potato & drizzle the sauce over the pork chops.