Sorpotel
A dark, intensely flavoured Goan Catholic feast dish of pork organs and meat slow-cooked with palm vinegar, Kashmiri chillies, and Goan spices. Traditionally prepared for Christmas and weddings, it improves dramatically with reheating over three to four days.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Sorpotel
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
|
250 grams | Pork belly |
|
150 grams | Pork liver |
|
1 cup | Vinegar |
|
1 tablespoon | Oil |
|
2 medium | Onion , chopped |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Goan red chili paste |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Cumin , powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Black pepper powder |
|
1 teaspoon | Sugar |
|
— | Salt , to taste |
|
2 tablespoons | Palm vinegar |
|
1 cup | Water |
|
2 tablespoons | Cooked Blood , optional |
Instructions
- 1 Clean and boil the pork belly and liver in water until just cooked, then dice into small cubes.
- 2 Marinate the diced pork and liver in vinegar for 30 minutes.
- 3 Heat oil in a pan and sauté the chopped onions until golden brown.
- 4 Add ginger-garlic paste and sauté for another 2 minutes.
- 5 Add the Goan red chili paste, turmeric powder, cumin powder, coriander powder, and black pepper powder. Cook for 5 minutes.
- 6 Add the marinated pork and liver to the pan, mix well, and cook for 10 minutes.
- 7 Add sugar, salt, palm vinegar, and water. Stir and bring to a boil.
- 8 Reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- 9 If using, add cooked blood and simmer for another 5 minutes.
- 10 Adjust seasoning if necessary and serve hot.
Tips
Sorpotel tastes better when allowed to rest for a day, as the flavors deepen over time.