Pork Sorpotel

Pork Sorpotel - a typical spicy Goan pork curry. Learn how to make pork sorpotel easily from scratch with common ingredients at home! This is a Sanjeev Kapoor exclusive recipe.

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Pork Sorpotel

Main Ingredients Boneless pork, Pork liver
Cuisine Goan
Course Main Course Mutton
Prep Time 1-1.30 hour
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Pork Sorpotel

  • 400 grams Boneless pork boiled and cut into small pieces
  • 100 grams Pork liver boiled and cut into small pieces
  • 5 tablespoons Oil
  • 1/2 tablespoon Ginger chopped
  • 1 tablespoon Garlic chopped
  • 2-3 Green chillies chopped
  • 3 Medium onions finely chopped
  • to taste Salt
  • 2 cups Pork stock
  • 1 teaspoon Sugar
  • 1 tablespoon Tamarind pulp
  • 1/3 cup Vinegar
  • to garnish Fresh coriander sprig
  • Masala
  • 3 Cloves
  • 4-5 Black cardamoms
  • 3 Green cardamoms
  • 1 inch Cinnamon
  • 1 teaspoon Cumin seeds
  • 4-5 Dried red chillies


  1. To make the masala, heat a non-stick pan, add cloves, black peppercorns, green cardamoms, cinnamon, cumin seeds and red chillies and dry roast till fragrant. Transfer the spices into a bowl and add some warm water and let them soak for 30-40 minutes.
  2. Strain the soaked spices into a blender jar, add some of the strained water and blend to a smooth paste.
  3. Heat 4 tablespoons oil in a deep non-stick pan. Add pork and pork liver pieces and sauté till they turn golden brown. Drain into a bowl.
  4. Reheat the oil remaining in the pan, add ginger, garlic and green chillies, mix and sauté till fragrant.
  5. Add onions and salt, mix and sauté till the mixture is well browned. Add the masala. Rinse the blender jar with ½ cup pork stock and pour into the pan and mix well. Simmer for 3-4 minutes.
  6. Add fried pork and pork liver and mix well. Add remaining pork stock and mix.
  7. Add sugar and tamarind pulp, mix and bring to a boil. Add vinegar and some salt, mix, cover and cook for 15-20 minutes.
  8. Transfer into a serving bowl, garnish with a coriander sprig and serve hot.