The Goan Pork Sorpotel has it’s origins in Sarapatel, a dish from Alentejo, Portugal.
The word ‘sarapatel’ literally means confusion, probably referring to the mish-mash of ingredients of pork heart, liver and even pork blood!
This recipe doesn’t include those bits but half a kilo of the pork can be substituted with pork liver.
Ingredients in Goan Pork Sorpotel (Sarapatel)
2 kilos pork – shoulder (can include half kilo of pork liver)
20 red Kashmiri chillies
1 tsp peppercorns
1 tsp jeera (cumin)
6 inch stick of tikki (cinnamon)
2 inches ginger
5 cardamom pods
2 tsp haldi (turmeric)
2 garlic pods
4 large onions
10 green chillies
1 cup vinegar
1 cup tamarind juice
Salt to taste
Boil the pork in a cup of water with salt for 20 minutes and keep aside.
Chop the ginger, garlic, green chillies and then the onions fine.
Fry each separately until golden brown, remove and keep aside.
Grind the rest of the masala (the spices) to a fine paste in a little water.
Cut the boiled meat into small pieces and fry in a little ghee.
Add the ground masala as well as the fried (ginger, garlic and green chillies)
Fry and then add 3 cups of water and allow to cook on a low fire until tender.
Stir in tamarind juice, vinegar and check for salt. Simmer for about 20 minutes more.
Goan pork sorpotel is usually cooked 3 – 4 days before it’s meant to be eaten as the taste improves by keeping. It’s also warmed up once a day during this period.