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 in Goa are complete without Sorpotel.
  • Passive
    0 minutes
  • Prep
    90 minutes
  • Cook
    60-90 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 Dry red Kashmiri chillies (for the red color)
  • 5 Byadagi red dry chillies (for spice)
  • 2 marble sized Tamarind (Soak in sufficient water)
  • 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)
  • 8-10 Garlic cloves (chopped )
  • 1 inch Ginger Piece (chopped)
  • 2 Green chilies (sliced)
  • 3-4 tbsp Goan Palm jaggery (Or sugar, as per taste, I use palm jaggery)
  • Vinegar (if required at the end for taste)
  • Salt (As per taste)


  • 1 Grind the Sorpotel masala and keep aside. Boil the meats with sufficient water on medium low heat with 2 tbsp salt and 1 tbsp Vinegar for about 25-30 minutes. Drain the meats. 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 a few minutes.
  • 4 Add the sorpotel masala and fry for about 2-3 minutes. Add the fried meats.
  • 5 Add the meat water that was kept aside along with jaggery (or sugar). Mix well.
  • 6 Cook the meat on medium low heat for about 45 minutes till gravy thickens . (Adjust the vinegar, salt and sugar if required). Cook for another 5 minutes.
  • 7 Serve Sorpotel with Sannas. (see recipe notes below) .
  • 8 Enjoy Sorpotel with Sannas ! (See recipe notes below for sannas recipe !).

Recipe Notes

  1. 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.
  2. For best results, allow the sorpotel to be matured for at least a week before consuming.
  3. Click here for Goan Sannas Recipe.

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