Pork Sorpotel

A  Brazilian dish by origin, the Sorpotel got introduced in India through Portuguese trade merchants who would often deal with export of Indian spices. The sour but spicy pork gravy dish is both rich and sumptuous.

The genesis of this dish came from African slaves who were working tirelessly in the South American colonies. Since they would hardly receive nutritious foods, the slaves devised a no-wastage policy. Thus, animal innards and other body parts like tail, ears, tongue, head and intestines were cooked. Though traditionally it is made with pig’s meat, modern renditions of the dish may be cooked using mutton, beef or chicken.

Till date, Catholic households in Goa (where the dish is prevalent till date) frequently make this dish and serve it for special functions like birthday celebrations, festivals or weddings. The unique feature about this dish is that the meat is marinated with vinegar and chillies and is allowed to age gradually. The older the meat, the tastier it becomes. Pork Sorpotels are best served with Sannas. These are light, spongy and fluffy steamed rice cakes. A glass of hot toddy or red wine also goes well with this non vegetarian delight. Sorpotel Curry is an alternative fan favourite that is often teamed up with pavs (buns), where the upper portion is slit and the curry is gently placed in the pocket that the bread creates. In fact, this combination is so popular, that is a staple Goan breakfast across restaurants and eateries in the city.