Goan Sorpotel
Goan Sorpotel is a rich, tangy, and spicy pork dish, a beloved legacy of Portuguese influence in Goa. Traditionally made with a variety of pork cuts and offal, it's slow-cooked in a vibrant masala of vinegar, chilies, and aromatic spices. Its distinctive sourness and heat, combined with the tender pork, make it a celebratory dish, often prepared for feasts and special occasions. Sorpotel is known for its long shelf life, traditionally preserved in vinegar.
🧂 Ingredients
- 1 kg Pork shoulder (with fat)
- 250 g Pork liver
- 150 g Pork heart (optional)
- 3 large Onions, finely chopped
- 10 Garlic cloves, pounded
- 1 inch piece Ginger, pounded
- 15 Kashmiri red chilies, dried
- 2 inch Cinnamon stick
- 10 Cloves
- 1 tsp Black peppercorns
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tbsp Tamarind pulp
- 1 cup Vinegar (preferably Goan or cider)
- 2 tbsp Palm jaggery or brown sugar
- to taste Salt
- 3 tbsp Oil or lard
- as needed Water
👨🍳 Instructions
- 1
Prepare the masala paste: Soak Kashmiri red chilies in warm water for 20 minutes. Grind them with cinnamon, cloves, black peppercorns, cumin seeds, pounded garlic, pounded ginger, turmeric powder, tamarind pulp, and vinegar to a smooth paste. Add a little water if needed for grinding.
💡 Tip: Using Kashmiri chilies gives a vibrant red color without excessive heat. - 2
Parboil the pork: Cut the pork shoulder, liver, and heart (if using) into large chunks. Place them in a pot with about 2 cups of water and a pinch of salt. Boil for about 20-30 minutes until the meat is firm but not fully cooked. Drain and reserve the cooking liquid. Let the meat cool slightly, then dice into small, 1-inch cubes.
💡 Tip: Parboiling helps to tenderize the meat and remove impurities. - 3
Sauté onions: Heat oil or lard in a heavy-bottomed pot or Dutch oven. Add the finely chopped onions and sauté until golden brown.
💡 Tip: Well-browned onions form the flavor base of the curry. - 4
Cook the masala: Add the ground masala paste to the sautéed onions. Fry on medium-low heat for 6-8 minutes, stirring constantly, until the oil starts to separate from the masala.
💡 Tip: Frying the masala well is crucial for developing its flavor and aroma. - 5
Combine meat and masala: Add the diced pork pieces to the pot. Stir well to coat the meat with the masala and fry for another 5-8 minutes.
💡 Tip: Ensure the meat is well-coated with the spice mixture. - 6
Simmer the sorpotel: Pour in the reserved pork cooking liquid. Add palm jaggery or brown sugar and salt to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1.5 to 2 hours, or until the pork is very tender and the gravy has thickened. Stir occasionally.
💡 Tip: Sorpotel is meant to be slow-cooked to allow flavors to meld and meat to become tender. - 7
Adjust seasoning and serve: Taste and adjust salt, vinegar, or sugar if needed. Sorpotel should have a balance of spicy, tangy, and slightly sweet flavors. Serve hot, traditionally with sannas (steamed rice cakes) or crusty bread.
💡 Tip: Sorpotel can be made a day or two in advance, as the flavors deepen over time.
💡 Pro Tips
- ✓The authentic taste of Sorpotel relies on a good balance of vinegar, chilies, and spices.
- ✓If pork liver is unavailable, you can omit it, but it adds a distinct richness.
- ✓Sorpotel is known for its longevity due to the vinegar content, making it a great dish for preservation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include adding a small amount of cooked and mashed potatoes to thicken the gravy.
- A splash of toddy vinegar or coconut vinegar can be used for a more traditional Goan flavor.