Description
A Goan Christmas feast simmering finely chopped pork and innards like liver with tamarind, vinegar, and intense spices, aging over several days.
Restaurants serving Goan Pork Sorpotel
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork
- Pork liver
- Onion
- Garlic
- Ginger
- Red chilies
- Cumin
- Coriander
- Black pepper
- Cloves
- Cinnamon
- Tamarind
- Vinegar
- Salt
- Oil
Instructions
- Parboil pork and pork liver with salt, dice very finely.
- Paste red chilies, cumin, coriander, black pepper, cloves, cinnamon, garlic, ginger with vinegar and tamarind juice.
- Heat oil, fry onions caramelized, add spice paste and pork/liver. Simmer slowly on low evaporating moisture, let rest for a few days to meld flavors to finish.
Learn more Spice, substitutes, tips
Key spices
Red chilies、Cumin、Coriander、Black pepper、Cloves、Cinnamon
Substitutes at Japanese supermarkets
Pork belly only (as a rich sub if disliking innards)
Pairing
Sanna(Goan bran bread)、White rice
Trivia
[Hardcore] Derived from Portuguese 'Sarapatel' (blood/innards stew). Traditionally adding pig's blood increases richness. The absolute main dish for Goan Catholic weddings and festivals.
Eating tips & etiquette
[Unique Eating] Rest in the fridge for 3-4 days after making, eating at the peak timing when vinegar acidity mellows and spices completely unify with the meat!
Allergen
Pork