1 kg pork (fat removed), chopped into ½" pieces
1/2 kg pork liver, chopped into ½" pieces
2/3 cup white vinegar (approx. 4.5 fl oz)
1 teaspoon cumin seeds
1 teaspoon coriander seeds
6 cloves
2 large onions, chopped finely
15 cloves of garlic made into a paste
Thumb-sized piece of ginger made into a paste


Grind the whole spices (dry red chillies, cumin and coriander seeds, cinnamon, cloves and peppercorns) in the vinegar and keep aside.
Heat a heavy-bottomed pan on a medium flame and add the meat and liver. Stir fry in their own fat till light brown. When done remove from the pan and keep aside.
Put the oil in the pan and heat on a medium flame. Add the onion and fry till light brown. Add the ginger and garlic pastes and fry for 2 minutes.
Add the ground masala paste made earlier and fry till the oil separates from it.
Add the fried pork liver and meat, the tamarind pureé, salt to taste and mix well.
Turn the fire down to a simmer and cook till the meat and liver are tender.
Serve hot with plain boiled rice or Jeera Rice and a green salad.


Sorpotel is one of Goa's most famous meat dishes, and is prepared from pork, liver, heart and kidney, all of which are diced and cooked in a thick and very spicy sauce flavored with feni. Sorpotel, like balchao, keeps for several days, and is actually considered to taste better if left for three to four days before being reheated.


2 servings


Thursday, December 10, 2009 - 3:45pm


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