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A fiery and tangy Goan pork curry, traditionally made with diced pork, offal, and a rich, aromatic blend of spices and toddy vinegar. This celebratory dish is slow-cooked to perfection and famously tastes even better a day or two after being made.
For 4 servings
Boil the Pork and Offal
Prepare the Sorpotel Masala Paste
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A fiery and tangy Goan pork curry, traditionally made with diced pork, offal, and a rich, aromatic blend of spices and toddy vinegar. This celebratory dish is slow-cooked to perfection and famously tastes even better a day or two after being made.
This goan recipe takes 135 minutes to prepare and yields 4 servings. At 3080.31 calories per serving with 84.97g of protein, it's a advanced recipe perfect for lunch or dinner.
Fry the Diced Pork
Cook the Masala
Simmer and Finish the Curry
Rest and Serve
For a different flavor profile, you can make Sorpotel with mutton or beef, adjusting the initial boiling time accordingly until the meat is tender.
If you are not a fan of liver, you can replace it with more pork shoulder or use other offal like pork heart or kidney.
To reduce the heat, deseed the Kashmiri red chilies completely before soaking and grinding them. You can also reduce the number of green chilies used.
Pork is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
The inclusion of pork liver makes this dish rich in heme iron, a form of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin and preventing anemia.
Pork and liver are packed with B vitamins, particularly B12, B6, niacin, and riboflavin, which are vital for energy metabolism, brain function, and the formation of red blood cells.
The masala paste includes spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties, contributing to overall wellness.
A typical serving of Goan Sorpotel (around 1 cup or 280g) contains approximately 450-550 calories, primarily from the pork fat and oil. The exact number can vary based on the fat content of the pork used.
Goan Sorpotel is a rich, celebratory dish and is high in protein and iron, especially from the liver. However, it is also high in saturated fat and calories, so it should be enjoyed in moderation as part of a balanced diet.
Yes, you can. While pork liver adds a traditional depth of flavor and texture, you can omit it and use an equivalent amount of pork shoulder or other offal like pork heart if you prefer.
The best and most widely recommended substitute for Goan toddy vinegar is malt vinegar, as it has a similar sharp and slightly sweet profile. In a pinch, you could use apple cider vinegar, but the flavor will be different.
Sorpotel tastes better after a day or two because the resting period allows the complex flavors of the spices, meat, and vinegar to meld, mature, and deepen. The acidity from the vinegar also continues to tenderize the meat, resulting in a richer, more harmonious taste.
Due to the high vinegar content which acts as a natural preservative, Sorpotel stores very well. You can refrigerate it in an airtight container for up to a week. It also freezes beautifully for up to 3 months.