📝 About This Recipe
Originating from the sun-drenched coast of Goa, Sorpotel is a rich, spicy, and tangy pork stew that represents the pinnacle of Indo-Portuguese culinary fusion. This celebratory dish features finely diced pork and liver slow-cooked in a complex masala of Kashmiri chilies and aromatic spices, balanced by the sharp acidity of coconut vinegar. It is a labor of love that tastes even better after 2-3 days, as the flavors deepen and mature into a soulful, velvety masterpiece.
🥗 Ingredients
The Meat
- 1 kg Pork Belly (cut into large chunks for parboiling)
- 250 grams Pork Liver (freshest possible)
- 3 cups Water (for parboiling)
The Spice Paste (Masala)
- 15-20 pieces Kashmiri Dried Red Chilies (deseeded for less heat)
- 12-15 pieces Garlic Cloves (peeled)
- 2 inch piece Ginger (sliced)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Peppercorns (whole black)
- 2 inch Cinnamon Stick
- 8-10 pieces Cloves
- 1/2 teaspoon Turmeric Powder
- 1/2 cup Goan Coconut Vinegar (essential for authenticity)
The Aromatics & Finish
- 3 large Red Onions (finely minced)
- 4-5 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Tamarind Pulp (thick concentrate)
- 1 teaspoon Jaggery or Brown Sugar (to balance acidity)
- to taste Salt
- 2 tablespoons Oil (only if pork is very lean)
👨🍳 Instructions
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1
Place the pork chunks and liver in a large pot with 3 cups of water and a teaspoon of salt. Bring to a boil and simmer for 20 minutes until the meat is cooked through but still firm.
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2
Remove the meat from the pot, reserving the cooking liquid (the broth) for later. Let the meat cool completely.
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3
Once cooled, dice the pork and liver into very small, uniform cubes (about 0.5 cm). This uniform dicing is the hallmark of a professional Sorpotel.
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4
In a heavy-bottomed pan, fry the diced pork and liver in batches. If the pork is fatty, it will render its own lard; if not, add a little oil. Fry until the edges are slightly crisp and golden brown. Set aside.
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5
Prepare the masala by grinding the dried chilies, garlic, ginger, cumin, peppercorns, cinnamon, cloves, and turmeric with the coconut vinegar into a very smooth, thick paste. Add a splash of water only if necessary.
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6
In a large heavy pot (traditionally a clay pot or 'handi'), use the rendered fat from frying the meat to sauté the finely minced onions until they are soft and translucent.
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7
Add the ground masala paste to the onions and sauté on medium-low heat for 8-10 minutes. Stir constantly until the raw smell disappears and the oil begins to separate from the spice base.
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8
Add the fried meat cubes to the pot and toss well to ensure every piece is coated thoroughly with the masala.
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9
Pour in the reserved pork broth. The liquid should just cover the meat. Add the slit green chilies and tamarind pulp.
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10
Reduce heat to low, cover the pot, and simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. The gravy should thicken and turn a deep, dark reddish-brown.
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11
Stir in the jaggery and adjust salt. If the dish isn't tangy enough, add another tablespoon of vinegar. The final consistency should be thick, with the meat being the star, not the liquid.
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12
Turn off the heat and let the Sorpotel rest. For the best experience, allow it to cool and refrigerate for at least 24 hours before reheating and serving.
💡 Chef's Tips
Use authentic Goan Coconut Vinegar; synthetic white vinegar is too harsh and lacks the fruity depth required. Dicing the meat into tiny, even cubes is tedious but essential for the correct mouthfeel and flavor absorption. Don't skip frying the meat after boiling; this 'sealing' process prevents the liver from disintegrating into the gravy. Sorpotel is famously 'matured'—it tastes significantly better on the second or third day as the spices mellow and penetrate the meat. If you prefer a milder dish, remove the seeds from the Kashmiri chilies before grinding the masala.
🍽️ Serving Suggestions
Serve hot with authentic Goan Sannas (steamed rice cakes fermented with toddy) for a classic pairing. Pair with buttery Pav (Indian bread rolls) or crusty French baguette to soak up the rich gravy. Serve alongside a simple vegetable pulao or steamed Basmati rice. A side of spicy-sweet mango pickle or a fresh onion-tomato salad provides a bright contrast to the rich meat. Enjoy with a chilled glass of Feni or a crisp Lager to cut through the richness of the pork.