Sorpotel and how it got to be that

Posted: July 30, 2010 in Uncategorized


So, folks, if you don’t know it, this is a Goan delicacy called Sorpotel.  I’ll post the recipe at the bottom but I’d like you to know it isn’t a great favorite with me.  For me, it brings up the issue of our granny’s pet pig and how it got slaughtered when we went to visit for our summer vacation.  I know that granny wanted to celebrate our arrival and all but man!  For a whole 3 or 4 days, Soares was our pet.  No one, at least not us little guys, thought that Soares was going to wind up in a dish. We followed him all over the place ‘soares, soares!’  Soares the pig had a tendency to hide in the thrush behind the water well.  Granny didn’t want us going anywhere near the well which was a huge hazard.  I’ll have to post a picture of a Goa house well and you can decide if you would let little children near it.  Anyway, we had a lot of fun with Soares.

Imagine my horror when I woke to God awful squealing, screeching and screaming.  I thought the world was coming to an end and ran to the window in time to see Soares being hauled away.  His hind legs were tied to a wooden pole and his forelegs to the other end of the pole.  Two men had each end of the pole with Soares dangling in the middle and when I tried to run after them, Mae (granny)  held me back.  She tried to distract me by dangling these sticky goan sweets in front of my face.  I’m ashamed to say that it worked.

On the feast of St. Anne, everyone in the village celebrated and it was an amazing food fest.  All the Goan delicacies that we city folk were missing was at our disposal.  I never went near Sorpotel because it was made from …. I don’t even want to utter his name.  The main ingredient in Sorpotel is pork.  I found this recipe online and have tried it.  It looks as close to the one granny made but I wouldn’t touch it with a 10 foot pool.  Goans rave about it and you might like it.  Soares R.I.P.



1 kg boneless pork

1 pork liver, 1 heart, 1 tongue, 2 kidneys

3 cups water

12 dried red chillies/peppers

12 peppercorns

12 cloves garlic

1 inch piece ginger

1 tsp cumin seeds

8 cloves

2 one-inch pieces cinnamon

¼ cup vinegar

½ cup oil

1 peg coconut feni

Salt to taste

6 green chillies/peppers, chopped

4 medium onions, chopped fine


Wash and pat dry the meats. Put in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, (approx. 20 minutes). Remove from the fire, cool and dice the meats fine. Keep aside the water.

Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies. Lower the heat and let the sorpotel simmer fro 45 minutes or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.

Remember the sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served. It is customary to serve sorpotel with sannas for special occasions.

This recipe is from – Jerry’s Recipe Corner



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