How to make 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.
Main Ingredients : Boneless pork, Pork liver
Cuisine : Goan
Course : Main Course Mutton
For more recipes related to Pork Sorpotel checkout Pork Vindaloo . You can also find more Main Course Mutton recipes like Yarchi Curry Aromatic Lamb Shank Stew Dahi Wala Mutton - SK Khazana Mutton Stew
Pork Sorpotel Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 1-1.30 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pork Sorpotel Recipe
Boneless pork boiled and cut into small pieces 400 grams
Pork liver boiled and cut into small pieces 100 grams
Oil 5 tablespoons
Ginger chopped 1/2 tablespoon
Garlic chopped 1 tablespoon
Green chillies chopped 2-3
Medium onions finely chopped 3
Salt to taste
Pork stock 2 cups
Sugar 1 teaspoon
Tamarind pulp 1 tablespoon
Vinegar 1/3 cup
Fresh coriander sprig to garnish
Masala
Cloves 3
Black cardamoms 4-5
Green cardamoms 3
Cinnamon 1 inch
Cumin seeds 1 teaspoon
Dried red chillies 4-5
Method
Step 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.
Step 2
Strain the soaked spices into a blender jar, add some of the strained water and blend to a smooth paste.
Step 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.
Step 4
Reheat the oil remaining in the pan, add ginger, garlic and green chillies, mix and sauté till fragrant.
Step 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.
Step 6
Add fried pork and pork liver and mix well. Add remaining pork stock and mix.
Step 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.
Step 8
Transfer into a serving bowl, garnish with a coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
