Goan Pork Sorpotel
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
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gpork shoulder, diced into 1-inch (2.5 cm) cubes
- 225 gpork liver, diced into 1/2-inch (1.3 cm) 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
- 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
Store leftover sorpotel in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
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