Goan Pork Sorpotel is an essential Indian pork Curry from the former Portuguese colony and the west Indian state of Goa.
Sorpotel is a spicy favorite during Christmas time but recently it has often while appeared at weddings and other festivities in Goa.
During Christmas time, it is a tradition in each Goan house to cook the delicious Pork Sorpotel curry.
I have been an avid fan of Pork Sorpotel since I have been introduced to the Goan dish a couple of years back.
Already, while it is cooking on the fire, I get tempted to dip my spoon into the dark red meat curry.
The flavors are just incredible, spicy hot but with lots of depths from the pork meat and some special ingredients, that give the recipe a nice touch.
Sorpotel is a special Indian pork dish, that one needs to have experienced in life!
The Sorpotel gravy is cooked and served in Catholic houses in Goa.
The preparation is often made 3-4 days before Christmas. Some of the ingredients in the pork sorpotel will defer from Taluka to Taluka (district), resulting in slight different Sorpotel recipe variations all over Goa.
I have tasted many different pork Sorpotel curries in North Goa, and I can tell you that non-tastes like the other.
I think my mother in laws sorpotel recipe is the best, in so many levels!
The Sorpotel was introduced by the Portuguese, who colonized Goa for 500 Years.
I have no idea what the original dish must have looked like but I can only guess that it was much less spicy hot.
Or it can be as well that the Portuguese understood, that the humidity was a problem here while conserving meats so they might have taken apart in the spicy masala paste evolution in the warm Indian coastline state.
Apparently, Sorpotel is cooked and enjoyed in Brazil too, however in South America, it’s known as Sarapatel.
This particular pork sorpotel recipe has been adapted to our contemporary time.
Traditional pork sorpotel includes innards such as liver, gyzard as well as pork blood and my recipe doesn’t include these ingredients, because they are at times hard to be found in a normal supermarket in the western world.
Also, our family in Goa tends to prefer the pork sorpotel without the organs because this particular recipe is already in that extend flavorful.
Most Goan Catholic houses, at the coast in north goa, prepare pork sorpotel without innards and blood these days. It’s convenient and the taste doesn’t really get compromised.
The recipe is pretty easy, but keep in mind that you should plan in a couple of days. It is said that a Sorpotel pot tastes always better after 3 days at least.
The first day you prepare the main cooking of the pork, together with all the ingredients and on the 2nd, 3rd and even 4th day, you ll just heat up the whole pot for 20 minutes each time.
This technique will give you intense, irresistible and gorgeous flavors to your pork sorpotel curry. Flavors which you have never even dreamed of before will be dancing on your tongue!
For the best result, follow this Sorpotel recipe, step by step. Try to get some Feni for the extra taste dimension. If you don’t get feni, substitute with plum schnapps or vodka.
Goan Pork Sorpotel Curry Recipe
Ingredients
- 2.2 pounds Boneless Pork Meat with some fat on it
- ½ Onion sliced
- 2 Green Chili Pepper slit into half
- 2 cups Water
For the Curry Paste
- 20 Kashmiri Chili dried
- 3 inch Ginger
- 20 cloves Garlic
- 15 piece Black Peppercorn
- 1 Teaspoon Cumin Seeds
- 10 piece Cloves
- 3 inch Cinnamon Stick
- 1 cup Vinegar Coconut or White Wine
- ½ cup Oil
- Water if too thick
and also…
- 6 piece Green Chili Pepper chopped fine
- 4 medium Onion chopped fine
- Salt pinch
- 2 Tablespoon Feni optional, *see Notes
Instructions
- Grab a big pot and place your previously rinsed Pork meat into it, together with the sliced Onion, slit open Green Chilies and 2 Cups of Water. Keep it on medium heat and cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
- In the meanwhile prepare the Masala paste. Combine the Kashmiri Chili, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and some Water if necessary in a blender to a smooth paste. Keep aside.
- Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway).
-
- Heat up a pan and fry your diced Pork pieces batch by batch until they get some color.
- In the same time heat up a big pot and fry your chopped green Chilies and Onions until they turn golden brown.
- Add all the cooked pork meat to the fried Chilies and Onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the Feni.
- Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
- For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.
- Best served with flavored butter rice or Pulao rice or lemon rice. You can also serve the sorpotel with puris, flatbread and regular bread rolls.
Notes
- Feni is Goan alcohol made of cashew fruits or coconut. You can add that if you have feni or add another neutral-tasting alcohol like vodka or schnapps.
- Serve the spicy sorpotel with rice, pulao, puris, chapati or simply bread rolls.
- Sorpotel is served in small quantities with other meals in a buffet-style setting.
- The recipe is for a large quantity because it doesn’t make sense to take the trouble for a small quantity. Hence why this curry is meant to be enjoyed the following days.
- The pork curry tastes even better when frozen in batches and reheated again.
Nutrition
Have you ever tried pork Sorpotel or is it a common dish in your family?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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It’s so interesting what other cultures eat on Christmas Day. What a yummy looking dish and how wonderful to have your MILs recipe. Merry Christmas to you and your family xx
I completely agree, while I grew up with duck for Christmas or river fish, my husband has been growing up with this sorpotel recipe. Merry Christmas to you and your gorgeous family Charlie!
Wow! Stupid acronym, but I mean it! I do not have this recipe and it would contain enough taste even for me!! Want to try, but not whilst I am about to sit down to a Xmas seafood lunch 🙂 ! I DO hope you have a festive and happy Yule away from your childhood countries and that the year to come will be productive and satisfying!!!
Thank you so much for all your wishes Eha. Your support has always been a blessing and I thank you from my heart for this! Hopefully in the future will have a chance to meet up and of course I ll be happily cooking up a goan feast for you. =)
Happy Christmas to you Helene – I hope you had a great day. I’ve never heard of sorpotel before but it looks incredibly rich and warming – a great dish for a cold winter’s day, although the temperature isn’t really “cold” here right now. No doubt we’ll get some snow in January and I’ll remember this great looking dish for then.
Oh my then you need to make it soon Charles! I know some of my British friends cook it for Christmas in the UK and they invite their friends for lunch. Maybe you should continue the “tradition” as an English bred in France. =P
Oh my this pork sounds amazing..all those wonderful herbs & spices…Love! Hope you are having happy holidays!
I wish I could serve you some of the pork sorpotel, I think you would indeed enjoy it a lots Mairi. =)
Am bookmarking this! It looks amazing!
It’s quite unique too, I hope you ll enjoy it. If you have any more questions let me know. =)
I’ve heard of this, but have never had it. It looks wonderful! I love spicy, and the few Goan pork dishes I’ve had were excellent. Definitely something I want to try at some point – thanks so much.
Oh you have heard of it int he US? wow I didn’t know it was so well known in this world. When I came to goa the first time I had no clue what it was but when I tasted it,… I fell in love quickly! =P
Wow, I used your recipe and it was a hit at Christmas. Thank you for sharing this with us. Normally, Goans don’t like to to share their recipes. So, you must be a very special daughter-in-law (pretty too!). Good for you!
Please, please try to find recipes for Goa sausages and bebinca and share with us.
Hi Ron! I am very happy to hear that you tried and enjoyed the sorpotel recipe! Bebinca is going to come up some time in the future for sure, it’s an important Goan delicacy and so delicious. The Goa Sausage recipe is going to be difficult and might take some time until I can share a great recipe with my readers. Don’t hesitate to let me know if you are looking for other recipes. Cheers!
Helene, I have just tried the Sorpotel recipe and it came out so well – really looking forward to your Goan Sausage Recipe. My husband is Goan and between the both of us, we have finished one kilo of sorpotel in 4 days! Thanks so much for your time and effort.
lol you guys are even bigger sorpotel eaters then we are. You know that sorpotel can be easily frozen for a couple of months. Of course it always tastes better freshly cooked but many local people do the freezing here. That mean they make huge amounts, eat some and store the rest for later use. Comes handy on a busy day. ^.^
I am glad that you enjoyed it! Oh I so hope I can master the incredible Goan sausage in the future. O.O It’s not that easy after all, but I ll try my best to get it done soon!
Helene this is spectacular. I’ve never had it but I am now craving it big time. It looks like perfection in a bowl. So warm and inviting. What a great tradition, love that so many traditions are anchored by food.
Thank you Kim! It’s a typical family recipe and as you said it, it’s to die for. The spices are not that overwhelming but rather well balanced and the meat gives it a deep but wanton flavor.
This sorpotel recipe is to die for! Loved the fact that it is cooked with so much enthusiasm, extended over days….and that “Feni” inclusion is great! Your dish reminded me of my earlier Goa trips…full of fun and finger-licking food!
Yeah the feni gives it the little extra needed to make it a family favorite. lol, you need to come to goa soon again Purabi. 😉
Hi Helene,
Sorry to be a bit of wet sponge .. but sorpotel as any Goan would tell you is made of pork innards. What you have here is basically pork vindaloo cut into sorportel sized pieces. You have done a great job in coming close, it even looks great and the spice mix it is truly authentic.. but sorpotel.. no way! .. I have been looking round your blog and like so many recipes.. came in here looking to see if anyone has incorporated choriz in a pasta. You were the only one it seems… see you around.
Hi Angela! You got a point with the innards, but (and here comes the big but!) the majority of the local goan houses don’t add innards anymore, so this is indeed a Sorpotel recipe (This recipe was served in local restaurants as pork sorpotel too). It can never be a Vindaloo because the pork vindaloo is marinated in the masala sauce for several hours before being cooked, whereas the sorpotel pork meat is boiled soft first in the water with the onion and green chilis. See here for a bbc vindaloo recipe, so you can compare the different techniques. Hope that helps Angela =)
Since you mentioned it, time for another choriz pasta recipe soon! We need more recipes like that, no? 😉
Helen, if you say boiling the meat v/s marinating the meat in the masala paste makes a difference between a sorpotel and vindaloo, I wouldnt agree. Having eaten sorpotel and vindaloo for the last 50 years or so, seeing my grandparents and family and friends, neighbours making it in Goa, Mumbai and now Kuwait, making makes me know the difference. While I am all for food evolving and love fusion food, I feel a little more care has to be noted on truly traditional dishes. One of my pet peeves is these restaurants flaunting this sorportel.. just because a restaurant does not add the innards for commercial reasons, as it would not be so appealing to his clientele, doesnt make his innard-less dish a sorpotel. Eat it at any fair in Goa, or a bar or a hole in the wall Goan shop and you will find the true essence of sorpotel. There are variants and combinations of pork and the fiery red masala and a myriad of names you can call them but sorpotel ..please no. 🙂 🙂
Hi Helen, U have no idea how happy i am. i have never dared to try making sorpotel. love cookin and baking but did not want to attempt making an age old awesome dish. seeing this post for the first time i got kicked with the idea of making it and you have no idea post that its been an awesome experience
My hubby who is the biggest critic said it is simply awesome. thank u dear … this is def a keeper..)
can u add some more recipes of shepherds pie, vindaloo, custards, puddings
oh also an easter fruit cake
Hi Michelle,
I will try to get the mentioned recipe wishes done soon. You can find the Bebinca here -> https://www.masalaherb.com/2015/11/bebinca-layered-goan-cake.html
It is missing the pigs heart, liver, ear, tongue, intestines (optional). Down south where I come from we add reduced (with lime) dried pigs blood for flavoring. Any local butcher will ensure you get all the above bits in the right proportion when you order pork to prepare a soropotel, along with a little packet of dried blood powder.
Majority of goans make it your way (authentic sorpotel is expensive and cleaning of innards is laborious) or restaurant xyz make it this way does not make it authentic 🙂 Infact, the opposite is true. Apologies if I sound pedantic, but I am just trying to preserve my culture here. Lol!
Hi , I m also agree with Keith, pork sorpotel it’s a traditional meal in indian Goan and Manglore an too.
Keith, check out the post again. Most local houses in North Goa don’t use innards anymore since newer generations don’t like blood and innards in their foods.
Innards and pork blood are difficult to be found abroad, also if the innards are not properly cleaned, they turn the sorpotel hazardous for health. You can achieve the flavor dimensions even without the innards and pigs blood if cooked according to the recipe above.
Without the innards, it still makes this a goan pork sorpotel recipe!
Hi there,
We Goans normally do not use intestines for sorpatel , although some do use because of less expenditure, for example the people who come to cater temporarily for some feast fair because they want more profit I know this because I had been to some feasts like St. Francis Xavier’s feast in Old Goa and had ordered pork sorpatel when I had discovered that 80% of the stuff was was tripe ( pig intestines). So be vigilant if or when you visit temporary makeshift cafes or stalls if you don’t like innards.
Thank you for your input and nice words. 🙂
Interestingly enough, chilies were introduced by the Portuguese to India, Malaysia and the rest of the world. Rather than coming from India, it is well-known that the peppers came from Mexico, and were brought back to Europe by the Spaniards after the colonisation of Mexico and South America. The hot sauce piri-piri is one of the hottest I have tasted, and takes me to the limit of my tolerance, and it, of course, part of the Portuguese culinary heritage. I would tend to think that Indian, Malay, Mozambiquan, and even Macau cuisine was taken up a couple of notches with the introduction fo chili peppers by the Portuguese.
Hello, I am from Portugal, and here we still eat a very similar dish (less spicy…) made mainly with the innards (liver, heart, lungs…) and some belly meat, all cut very small. This is called Sarapatel and in Brazil they have kept the name.
Have a nice year.
Hi there, Thanks for your message. It’s interesting to learn the connections between the countries and the evolution of dishes.
Hi Helen,
I’m a Goan, and its amazing that you are so interested in food that you didn’t grew up with. its just your pure love to your in-laws. just sharing things you might already know.
Sorpotel was brought to Goa-India by the Portuguese. They RULED our state for 400 or so years! and so the culture in Goa is quite different from rest of India- say it the dressing style, the food and even the languages/accent used. like the many other dishes-Cafreal, Rechado, Aroz, Bebinca, etc etc, Sorpotel is one of them. these Portuguese recipes exists mostly in the Catholic or Christian families of Goa. these are not authentic Indian but Portuguese taught recipes.
So replying to Joao Pedro, the Indian Goans even have most of the names -Andrade, Viegas, Periera etc.
Coming back to the Authentic Recipe of Sorpotel-yes it does contain even now the safe organ meats -liver, heart, ears, tail, the nose, and the innards and blood is part of the authentic recipe but avoided mostly bec of hard cleaning job, hygiene and not everyone trusts the cook when its in.
the sorpotel recipe is still very much sorpotel and not Vindaloo at all. the main difference being the meat is boiled, cut & fried with onions changes the taste over all.
Darling for the critics sake, pls mention the parts you left out from the authentic recipe the next time when such traditional recipes are discussed.
I tried your recipe. I made sorpotel for the first time. My family just loved it. Thank you for the recipe,
Made it, loved it! Thanks a lot for this girl!!
Light roasting the masala before adding it to the dish gives a deeper flavour. Had one doubt. Does the dish need to be kept out or in the fridge for four days? Would it get spoiled if out since each day it needs to be heated for 20 mins?
Hi Deepti,
Thanks for your comment. 🙂
To roast the spices first is actually a brilliant idea! Thanks for sharing this with us Deepti!
Does the sorpotel dish need to be kept out or in the fridge for four days?
Good you ask! Keep the dish in the fridge, that’s better because you don’t want to risk for it to go bad.
I say it’s safer to do it that way, even though you heat it up every day for 20 mins.
Would the sorpotel get spoiled if out since each day it needs to be heated for 20 mins?
It might get spoiled, I don’t know because I really don’t keep things out in India because of the high temperatures.
Even in Europe I wouldn’t keep it out for more then a day. For food safety reasons store in doubt always in the fridge.
Helene, I was thinking of making this dish for a party, but don’t think I would have the time and energy to cook so much within 3 to 4 days earlier. Could I freeze the completed dish until about 3 to 4 days before the date it is needed, and then warm it up?
I would appreciate your advice.
Thanks
Yes and usually that is adviced. The longer the pork curry sit in its own juice and the more often it is heated up, the better it gets in taste. So to answer your question, just go ahead and prepare it in advance (even a month before that) and freeze it until you want to heat it up again and serve it.
Hello Helene,
You are amazing you know so much about Goan and Indian Food, that I being born in Goa does not know so much and I am learning from people like you to cook authentic Goan food and other Indian dishes as well.
Welcome to Goa we need more ladies like you there in Goa and I wish you and your family all the best in the future, and God bless you and your family, looking forward to more recipes from all around the world.
Thanks and bye.
Jose
Hi! I love cooking your recipe, it reminds me of my Nana’s sorpotel, who passed two years ago. Thank you so much for it. I was just wondering when you finish cooking it, do you cover it and leave it out overnight? Or do you put it in the fridge? Thanks for your help x
Pareen, glad to know that you find the recipes useful.
For the Sorpotel, I suggest keeping it in the fridge, for food safety reasons. I personally keep it in the fridge but I have seen Goans keep it out in the winter. Some people freeze it too.
Hi Helene
I always prepare goan pork sorpotel following your only recipe every year for Christmas. It always turns out awesome. This is my favorite dish and yes very authentic goan. I disagree with a comment posted on this website that this is not sorpotel.
Anyway, please post a nice rich spicy goan pork Vindalho recipe soon.
Thank you so much for all your wonderful recipes.
Hi Savio, Thank you for taking the time to leave us your thoughts. I’m glad to read that you enjoy the recipes and I will try to post a pork vindaloo but for that, I need to get the recipe right on my end first. 😉
Your recipe does not say anything about turmeric powder. Should I add or not.
Saira, there is no turmeric in this recipe.
IF YOU ADD SOME TURMERIC POWDER IN THE MASALA WHILST GRINDING THERE IS NO HARM, THIS WOULD ALSO ACT AS A PRESERVATIVE AND DEFINITELY DOES NOT HARM THE TASTE
Dear Joseph,
My recipe, your recipe. This recipe does not include turmeric, that’s it.
Turmeric changes the taste of the recipe. Besides this recipe is based on Portugues food culture.
It’s as simple as that.
P.S: Please don’t use caps as this implies that you are screaming.