Goan Sorpotel Recipe: Everything You Need To Make It Perfect

Goan Sorpotel is a quintessential dish from the Indian state of Goa that has gained worldwide popularity for its unique blend of spices and tangy flavour. It is a spicy and tangy pork stew that is made with a combination of various meat parts and spices. To make the best Goan Sorpotel, there are a few essential things that you should have on hand.

Goan Vinegar

Goan vinegar is a crucial ingredient that adds a distinct tangy flavour to Sorpotel. It is made from toddy, a sap that is extracted from the coconut palm tree. The sap is fermented for a few days to make vinegar, which is then used in various Goan dishes, including Sorpotel. The tangy flavour of Goan vinegar balances the spicy and rich flavours of the dish, making it irresistible.


A Thick Crockpot

A thick crockpot is necessary for making Sorpotel as it allows the meat to cook slowly and evenly. The meat is cooked until it is tender and falls off the bone. A thick crockpot is ideal for this type of slow cooking as it retains heat for a long time and prevents the dish from burning. The thick crockpot also helps to develop the flavour of the dish as the spices are infused into the meat slowly over time.


Liver and Pork Blood

Offal is a term used to describe the internal organs and entrails of an animal, such as the liver, heart, and kidneys. Offal is an essential ingredient in Goan Sorpotel, and it adds a unique depth of flavour to the dish. The offal is cooked slowly with the other meat parts, and it becomes tender and flavorful, giving the Sorpotel a rich and savoury taste. Using offal in Sorpotel also helps to reduce waste and makes the dish more economical.


  • 1 kg pork (cut into small pieces)
  • 500 gms liver 
  • 1 cup chopped onion
  • 2-3 green chillies (chopped)
  • 1-inch piece of ginger (finely chopped)
  • 10-12 garlic cloves (finely chopped)
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp black pepper powder
  • 1/2 cup Goan vinegar
  • 2 tbsp tamarind paste
  • Salt to taste
  • Oil for frying


  • Start by washing the pork pieces thoroughly and then draining the excess water.
  • In a large pan, heat some oil and fry the pork pieces until they turn golden brown. Remove the pork pieces and set them aside.
  • In the same pan, add the chopped onions, green chillies, ginger, and garlic. Saute until the onions turn translucent.
  • Add the turmeric powder, red chilli powder, cumin powder, coriander powder, and black pepper powder to the pan. Mix well and cook for 2-3 minutes.
  • Now, add the fried pork pieces to the pan and mix well with the spices.
  • Add the vinegar and tamarind paste to the pan and mix well.
  • Add enough water to the pan to cover the pork pieces. Cover the pan and let it cook for 45-50 minutes on medium heat.
  • Check the consistency of the gravy and add more water if necessary. Cook for another 10-15 minutes until the meat is tender and the gravy thickens.
  • Add salt to taste and mix well.
  • Serve hot with steamed rice or bread.