Sorpotel, also known as Sarapatel, is a dish of Portuguese origin. This dish is a delicacy in Goa. Ever since I prepared the dish some time back, this has become one of my favourite Pork preparations. This dish is usually made with the offals, i.e the ear, nose, tail, tripe etc.
Once I bought the ‘Sorpotel mix’ available in the nearby meat shop to bring authenticity to the dish. As we were not used to seeing ears, tail etc in our plate, we just couldn’t have it. Some people add liver to the dish along with meat. Ideally the meat is par boiled and fried before adding the masala. I omitted these steps. I would strongly recommend making this dish a day in advance as it tastes much better. I followed the recipe from Goan Food Recipes.
- 1 kg Pork
- 1/4 kg Mutton liver (Optional)
- 3 Chopped onion
- 1/2 teaspoon Ginger paste
- 1/2 teaspoon Garlic paste
For the Masala
- 8-10 Garlic cloves
- 10 Peppercorns
- 1"piece Ginger
- 2"piece Cinnamon
- 20 Dried red chillies
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Tamarind paste
- 1 teaspoon Sugar
- 1/4 cup Vinegar
- 7 Cloves
- Grind all the ingredient for the masala together, to form a smooth paste. If you like the dish more tangy, you may add more vinegar. Keep aside.
- Heat oil in a pan.
- Add the chopped onions and saute for a minute.
- Tip in the ginger and garlic pastes.
- Saute till the raw smell goes.
- Add the pork and liver(if using), masala and salt and mix well for a minute.
- Add 3/4 cup water and mix well.
- Cover and cook till the meat is cooked through.
- For better flavours, this dish needs to be prepared a day in advance before serving.
- Serve hot with Rice, Appam, Idiyappam or any Indian bread of your choice.