Goan Pork Sorpotel Curry Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
25 servings
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Calories
181 kcal
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Course
Main Course
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Cuisine
Indian
Goan Pork Sorpotel Curry Recipe
Description
The preparation starts with parboiling pork with onion and green chilies until tender. Meanwhile, a curry paste is blended from Kashmiri dried chilies, fresh ginger, garlic cloves, black pepper, cumin seeds, cloves, cinnamon, coconut or white wine vinegar, and neutral oil. The cooked pork is then diced and fried in batches to develop color and depth.
Onions and green chilies are sautéed until golden, and the pork is returned to the pot with the fried onion and chili mixture, curry paste, reserved cooking stock, and seasoning. This combination simmers on low, allowing the pork to absorb complex flavors and the sauce to thicken. The final dish is spicy, tangy, and intensely flavored.
Traditionally, Goan Sorpotel is served with rice, pulao, puris, chapatis, or bread rolls and enjoyed in small portions alongside other dishes. It improves in flavor after resting or freezing and can be reheated to develop richness. The recipe makes a large batch reflecting the dish’s cultural serving style and includes the optional use of feni, a local cashew or coconut liquor, to deepen the flavor.
Ingredients
- 2.2 Pounds pork meat with some fat on it, boneless
- ½ onion sliced
- 2 green chili pepper slit into half
- 2 Cups water
For the Curry Paste
- 20 kashmiri chili pepper dried
- 3 Inch ginger fresh
- 20 Pieces garlic cloves
- 15 Piece black pepper ground
- 1 Teaspoon cumin seeds whole
- 10 Piece clove whole
- 3 Inch cinnamon stick
- 1 Cup vinegar Coconut or White Wine
- ½ Cup neutral cooking oil generic cooking oil
- water if too thick
and also...
- 6 Piece green chili pepper chopped fine
- 4 Medium onion chopped fine
- salt pinch
- 2 Tablespoon feni optional, *see Notes
Instructions
- Grab a big pot and place your previously rinsed Pork meat into it, together with the sliced Onion, slit open Green Chilies and 2 Cups of Water. Keep it on medium heat and cover the pot to parboil the pork meat for about 20-30 minutes or until it is tender.
- In the meanwhile prepare the Masala paste. Combine the Kashmiri Chili, fresh Ginger root, Garlic cloves, Black Pepper, Cumin Seeds, Cloves, Cinnamon stick, Vinegar, Oil, and some Water if necessary in a blender to a smooth paste. Keep aside.
- Once the meat is tender, take it out and dice it fine as shown (even the fats, they will give flavor and melt anyway).
- Keep the meaty water stock aside, we will need it later on!
- Heat up a pan and fry your diced Pork pieces batch by batch until they get some color.
- In the same time heat up a big pot and fry your chopped green Chilies and Onions until they turn golden brown.
- Add all the cooked pork meat to the fried Chilies and Onions and stir fry for 2 minutes. Then continue to add in the curry paste and salt together with the meat stock and the Feni.
- Mix it all well and bring it to a boil, then lower the heat to simmer the sorpotel. Stir frequently and cook it until it thickens, then keep aside.
- For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more.
- Best served with flavored butter rice or Pulao rice or lemon rice. You can also serve the sorpotel with puris, flatbread and regular bread rolls.
Notes
- Serve Sorpotel with rice, pulao, puris, chapati, or bread rolls for a complete meal.
- Feni, a Goan cashew or coconut alcohol, can be added if available to enhance flavor; otherwise, use a neutral alcohol like vodka or schnapps.
- This recipe is designed for a large batch intended for multiple servings or days, consistent with traditional buffet-style serving.
- The curry's flavor improves after resting and is suitable for freezing in portions; reheat before serving to enhance taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 76mg | 3% |
| Potassium | 274mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 345IU | 7% |
| Vitamin C | 56mg | 62% |
| Calcium | 23mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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