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Goan Sorpotel

Sorpotel is a rich, tangy, and spicy Goan delicacy originally brought by the Portuguese. Traditionally made with pork, vinegar, and an aromatic spice blend, Sorpotel is often enjoyed during Christmas and special occasions. The dish develops deeper flavors when rested overnight.

Benefits:

  • High in protein from pork.

  • Vinegar aids in digestion.

  • Spices offer antioxidants and warmth.

Serving Tips:

  • Serve with Goan sannas or steamed rice.

  • Store and reheat the next day — the taste improves.

  • Perfect for festive meals and family gatherings.

Cooking Guidance:

  • Cut pork into small cubes for authentic texture.

  • Balance spice and vinegar for best results.

  • Allow at least 24 hours of resting for true flavor.

FAQs:
Q: Can Sorpotel be frozen?
A: Yes, it freezes well and can last for weeks.

Q: Is Sorpotel always made with pork?
A: Traditionally yes, but some versions use beef or mutton.

A small orange bowl sitting on top of a table

Goan Sorpotel

Sorpotel is a rich, tangy, and spicy Goan delicacy originally brought by the Portuguese. Traditionally made with pork, vinegar, and an aromatic spice blend, Sorpotel is often enjoyed during Christmas and special occasions.
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Prep Time 30 minutes
Cook Time 2 hours
Servings: 6
Course: Festive Dish, Main Course
Cuisine: Goan, Indo-Portuguese
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 1 kg pork with fat, cut into small cubes
  • 2 medium onions chopped
  • 2 medium tomatoes chopped
  • 8 –10 dry red chilies
  • 1 tbsp ginger-garlic paste
  • 1 tbsp vinegar Goan palm vinegar preferred
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 4 cloves
  • 2- inch cinnamon stick
  • 1 tsp black peppercorns
  • 1 tbsp oil
  • Salt to taste

Method
 

Instructions:
  1. Boil pork until tender, then cut into small cubes.
  2. Dry roast chilies, cumin, peppercorns, cloves, cinnamon. Grind with vinegar into paste.
  3. Heat oil, sauté onions, then add ginger-garlic paste and tomatoes.
  4. Stir in spice paste, turmeric, and salt.
  5. Add pork cubes and simmer gently for 1–1.5 hours.
  6. Rest overnight before serving for best flavor.

Notes

Serving Suggestions:
  • Best paired with sannas (Goan steamed rice cakes).
  • Enjoy with steamed white rice or Goan bread.
  • Serve with pickle or salad for a festive spread.