Pork Liver (Kaleji)
ゴアのクリスマスに欠かせない！強烈なスパイスと酢で煮込まれる濃厚な内臓肉
Description
Pork liver. Since it has a unique blood smell and iron, Goan cuisine completely erases the odor with vinegar and massive spices, making it into a rich stew.
Classification: For Maniacs,Meat,Rich in Iron,Diet
Shops selling Pork Liver (Kaleji)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pork liver
Instructions
- Dice pork liver finely, parboil with salt to remove acridity.
- Make Masala pasting red chilies, cloves, cinnamon, garlic etc. with vinegar.
- Put liver with pork (lean and fat) in a pot, mix with Masala, rest and age for days into 'Pork Sorpotel (spicy pork and innards stew)'.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Chicken liver (as an easier-to-handle sub with less quirk than pork liver)
Pairing
Pork Sorpotel, Sanna (Steamed rice bread)
Trivia
[Hardcore] 'Kaleji' means liver. For Goan Catholics, a rich stew using pork blood and innards without waste is a dish symbolizing their identity, absolutely essential for festivals like weddings and Christmas.
Eating tips & etiquette
[Unique Eating] Use fluffy bread to wipe up and eat the stew at its peak timing after aging for days, when vinegar acidity mellows and spices completely unify inside the liver!
Allergen
Pork