Goan Pork Sorpotel
A rich, dark, vinegar-spiked pork and offal stew traditionally cooked in large batches for Christmas and wedding feasts in Goan Catholic homes.
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 410 kcal
Equipment
- •Large pot
- •Grinding stone or blender
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 29 g
- carbs
- 6 g
- fibre
- 1 g
- protein
- 29 g
- calories
- 410 kcal
Instructions
- 1
Boil the pork cubes in salted water until just tender. Save the cooking liquid (stock) for later.
- 2
In a separate pan, boil the liver briefly until partially cooked. Set it aside.
- 3
Grind chillies, garlic, ginger, cumin, turmeric, cinnamon, and cloves with vinegar into a smooth paste.
- 4
Heat oil in a large pot. Fry the onions until they turn golden.
- 5
Add the ground masala (spice paste). Cook until the oil separates from the mixture.
- 6
Add the boiled pork, liver, slit green chillies, and enough saved stock to make a thick gravy.
- 7
Gently simmer uncovered for 30-40 minutes, stirring occasionally. Cook until the fat melts out and the gravy turns dark.
- 8
Let the sorpotel cool completely and rest overnight. Reheat before serving, as the flavours improve after a day or two.
Chef's tips
Resting overnight is essential because the flavours soften and deepen. Traditional recipes use pork blood for colour and thickness, but many modern cooks leave it out.
Ingredient substitutions
- pork liver → extra pork meat (non-traditional, milder)
Storage
Refrigerate up to 5 days; freezes well for up to a month.
Reheating
Reheat slowly on the stovetop until piping hot throughout.
Common mistakes to avoid
- •Serving the dish immediately instead of letting it rest overnight, which misses its rich, deep flavour.
Serving suggestions
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