Clove and Cauldron

my munch log….

Sorpotel

A bright, appetizing, close-up food photograph of vibrant red Mangalorean Pork Sorpotel served in a rustic earthenware bowl on a weathered wooden table. The rich, glossy, red-spiced curry is filled with finely diced pork pieces and mixed with finely chopped green chilies, garlic, and ginger, with a dark wooden spoon resting inside. Beside the bowl sits a plate of soft, fluffy white sannas and a separate plate of steaming white rice, all bathed in soft, natural morning light.
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A bright, appetizing, close-up food photograph of vibrant red Mangalorean Pork Sorpotel served in a rustic earthenware bowl on a weathered wooden table. The rich, glossy, red-spiced curry is filled with finely diced pork pieces and mixed with finely chopped green chilies, garlic, and ginger, with a dark wooden spoon resting inside. Beside the bowl sits a plate of soft, fluffy white sannas and a separate plate of steaming white rice, all bathed in soft, natural morning light.

Sorpotel

Sorpotel is a legendary Goan and Mangalorean Catholic delicacy featuring tender diced pork and liver slow-cooked in a fiery, vinegar-laced red spice paste. Infused with aromatic whole spices, garlic, and feni or toddy vinegar, this rich curry deepens in flavor over days. It is traditionally served alongside soft, steamed sannas during festive celebrations and family feasts.
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine Indian
Servings 10 people

Equipment

  • 1 large vessel
  • 1 large spoon
  • 1 mixer grinder
  • 1 chopping board
  • 1 knife
  • 2-3 plates
  • 1 non stick pan

Ingredients
  

  • 1 kg pork meat from the ribs with good fat content
  • 1/4 kg pork liver
  • 5 large onions
  • 10 non spicy green chillies finely chopped
  • 2 inch ginger peeled and finely chopped
  • 50 gms peeled garlic cloves finely chopped
  • 4-5 bay leaves or tej patta
  • 5-6 large tbsps vinegar

For the masala

  • 20 Kashmiri chillies
  • 5 Madras chillies
  • 4 tbsps dhania or coriander seeds
  • 2 tsps jeera or cumin seeds
  • 15-20 peppercons or kali mirch
  • 10 cloves or laung
  • 1 whole cinnamon or dalchini
  • 1 tsp haldi or turmeric powder

Instructions
 

  • Sorpotel is the undeniable soul of my marital family’s Christmas tradition. Christmas isn't complete without a steaming pot of authentic Sorpotel. It’s more than just a festive staple—Quite simply, there is no Christmas without it. So let's get started with this beautiful recipe inherited from my mother in law that is sure to delight your tastebuds!

Preparation

  • Wash and boil the pork and the liver with 1 glass water , salt and 4-5 bay leaves for 30 mins.
  • Let it cool down enough to a temperature that you can handle. Now cut the pork and the liver into very tiny pieces. And keep aside.
  • Chop the onions finely and keep aside.
  • Chop the green chillies, ginger and garlic finely and keep aside.

Preparing the masala

  • Heat a non stick pan and dry roast the red chillies, both Kashmiri chillies and Madras chillies. Roast the chillies for only about 10 seconds until the aroma starts rising and immediately remove to a plate. Do not leave it in the pan.
    • Be careful not to roast the chillies more than this, otherwise it will it will lead to a brownish and bitter gravy rather than a richly red and delicious one.
  • Now dry roast the other ingredients for the masala ; dhania or coriander seeds, jeera or cumin seeds, laung i.e. cloves and cinnamon or dalchini. Again roast for only about 10 seconds until a good aroma starts rising. Do not roast more than this or you risk burning the masalas. Remove to a plate.
  • Now let all the masalas cool down to room temperature.
  • Then grind them in the mixer into a – not exactly coarse – but also not a very fine – powder. Add the haldi powder to the mixer jar just before grinding. Keep aside.

Assembling everything together

  • Now add the chopped pork back into the pot.
  • Add in the finely chopped onions, chillies, ginger, garlic and mix.
  • Add in the ground masala powder and mix.
  • Adjust water and salt.

Cooking the Sorpotel

  • Now put the pot back on the stove and let it all cook together for 1 hr on low to medium flame. Cover the vessel partially.
  • As the sorpotel cooks you will see the gravy gradually begin to thicken and become rich and red and glossy. This is mainly because of the liver and the fat. If you skip the liver content, you will end up with a thin, runny gravy. So try not to skip it if possible.
  • When there is about 5 mins of cook time left, add in the vinegar. You may adjust the vinegar as per your taste.
  • After 1 hr of cooking you can turn off the stove. Your delightful, spicy, tangy, masterpiece is ready to be enjoyed!!. However, do not serve the sorpotel at once if you plan to eat it the same day. Leave it untouched for atleast half an hour to 1 hour to let all the flavours come together and then serve.
    • Here is an important tip. Sorpotel is a dish that matures over time. Hence, it is a good idea to prepare it a few days in advance to let the flavours develop. Happy cooking and do let me know in the comments how did your sorpotel turn out !
Keyword goan sarpatal, goan sorpatal, goan sorpotel, mangalorean sorpotel, sarpatal, sorpatal, sorpotel
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