Main Course

Goan Pork Sorpotel

Name: Goan Pork Sorpotel
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: indian, goan
Ingredients: 900 g pork shoulder diced into 1-inch cubes; 225 g pork liver diced into 1/2-inch cubes; 2 pcs yellow onion finely chopped; 12 clove garlic finely minced; 50 g ginger peeled and grated; 10 pcs dried red chili soaked in hot water for 15 minutes; 1 tsp cumin seed; 1 tsp black peppercorn; 6 pcs clove; 1 g cinnamon stick; 0.5 tsp turmeric powder; 120 ml palm vinegar; 15 g jaggery grated; 2 tbsp vegetable oil; 1 tsp salt; 2 tbsp fresh cilantro chopped, for garnish (optional)

This traditional Goan pork sorpotel is a rich and spicy stew, slow-cooked to tender perfection. It features diced pork and liver simmered in a tangy vinegar and spice-infused gravy. This dish is a flavorful centerpiece for any festive meal.

An original recipe by Forkin

Total time: 3 hr
Serves: 6
Difficulty: Hard
Per serving: 496 kcal

Mise en place

Ingredients

900 gpork shoulder, diced into 1-inch cubes
225 gpork liver, diced into 1/2-inch cubes
2 pcsyellow onion, finely chopped
120 mlpalm vinegar
15 gjaggery, grated
2 tbspvegetable oil
1 tspsalt

spice paste

12 clovegarlic, finely minced
50 gginger, peeled and grated
10 pcsdried red chili, soaked in hot water for 15 minutes
1 tspcumin seed
1 tspblack peppercorn
6 pcsclove
1 gcinnamon stick
0.5 tspturmeric powder

garnish

2 tbspfresh cilantro, chopped, for garnish(optional)

Equipment

blender · large pot · knife · cutting board

The method

Step by step

1
Blanch the diced pork shoulder in boiling water for 5 minutes, then drain and set aside.
About 10 min
Cook’s note: Blanching helps to remove impurities and firm up the meat.
2
In a blender, combine the garlic, ginger, soaked dried red chilies, cumin seeds, black peppercorns, cloves, cinnamon stick, and turmeric powder with a splash of palm vinegar to form a smooth paste.
About 10 min
Cook’s note: Add a tablespoon or two of water if needed to help the blending process.
3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
About 2 min
4
Add the chopped yellow onions and sauté until softened and translucent, about 8-10 minutes.
About 10 min
Cook’s note: Do not brown the onions; they should be soft.
5
Stir in the prepared spice paste and cook for 5 minutes, stirring constantly, until fragrant and the raw smell of spices disappears.
About 5 min
Cook’s note: Cooking the spices well is crucial for flavor development.
6
Add the blanched pork shoulder and mix well to coat with the spice mixture.
About 3 min
7
Pour in the remaining palm vinegar, add the grated jaggery and salt. Stir everything together.
About 2 min
8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 90 minutes, stirring occasionally.
About 1 hr 30 min
Cook’s note: The pork should be very tender but not falling apart.
9
Add the diced pork liver to the pot, stir gently, and continue to cook for another 30 minutes, covered, until the liver is cooked through.
About 30 min
Cook’s note: Adding the liver later prevents it from becoming tough and overcooked.
10
Taste and adjust seasoning if necessary.
About 1 min
Cook’s note: Sorpotel should be tangy, spicy, and slightly sweet.
11
Serve hot, garnished with fresh cilantro if desired, typically with sanna (steamed rice cakes) or plain rice.
Cook’s note: Sorpotel often tastes even better the next day.

Per serving

Nutrition

53%Score

Calories: 496.2kcal
Protein: 34.9g
Carbs: 12.3g
Fat: 33.6g
Fibre: 1.5g
Sugar: 5.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover sorpotel in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.