Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians of Mumbai. The meats/organs are first parboiled, then diced and sauteed before being cooked in a spicy and vinegary masala. No weddings, special occasions, feasts are complete without Sorpotel.
  • Passive
    0 minutes
  • Prep
    90 minutes
  • Cook
    60 minutes
  • Servings
    20 People


For the Sorpotel Masala:-
  • 2 inch Cinnamon stick
  • 1 tbsp Black Pepper Corns
  • 2 tsp cloves
  • 2 tsp Cumin seeds
  • 2 inch Ginger Piece
  • 10 Garlic cloves
  • 15 grams Dry red Kashmiri chillies (for the red color)
  • 5 Byadagi red dry chillies (for spice)
  • Vinegar (as required to grind paste)
Other Ingredients:-
  • 1/2 kilograms Meat (pork)
  • 1/2 kilograms Liver (other organs as well IF USING , I use pork meat and beef liver)
  • 4 large Onions (chopped)
  • 2 Green chilies (sliced)
  • 4-6 tbsp Vinegar (for taste if required)
  • 2 marble sized Tamarind (Soak in sufficient water)
  • 2-3 tbsp Jaggery (Or sugar, as per taste, I use jaggery)
  • Salt (As per taste)


  • 1 Grind the Sorpotel masala and keep aside. Boil the meats with sufficient water with 2 tbsp salt and 1 tbsp Vinegar for about 15 minutes. Keep aside the meat water.
  • 2 Cut into small cubes and shallow fry the meats. Keep aside.
  • 3 In a vessel, add oil and fry all onions till soft. Add green chilies, ginger and garlic. Fry for 3 more minutes.
  • 4 Add the sorpotel masala and fry for 5 minutes. Add the fried meats.
  • 5 Add the Vinegar and tamarind water and mix well.
  • 6 Add the meat water that was kept aside. Cook the meat for another 25 minutes till gravy thickens and meat is tender. Adjust the salt and jaggery or sugar.
  • 7 Serve Sorpotel with Sannas.

Recipe Notes

NOTE:- These pictures have been clicked by my husband Alton Pinto (of Sorpotel being made) in traditional way at his friends bhikra Jevonn back in Goa. The final picture of Sorpotel is homemade Sorpotel picture.

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