Sorpotel or Sarapatel, a Portuguese influenced Goan dish is popular and loved all over the world. Learn how to make this Goan delicacy with these step by step pictures.
Hello folks! I hope everyone had a fabulous Holiday season:) Here’s wishing everyone a happy, healthy and prosperous New year 2016!
So today’s post is kind of a guest post, none other than the hubby himself! And why this post? Coz he is a big sorpotel fan, and it was only fitting that I ask him to write today’s post. I have never tried making this classic Goan dish!
If you have been following my blog, you know I love learning traditional recipes, then how could this be left out?? And since my in-laws were here, it was the perfect opportunity to learn how sorpotel is made.
Here is what my hubby has to say-
“Sorpotel- a sweet, tangy, savory and spicy pork dish of Portuguese origin, is synonymous with celebration in Goa, no occasions is complete without it. It is as loved as other popular Goan dishes like Vindaloo (Vindalho), xacuti , or Chicken Cafreal. It is made using a fatty portion of pork along with pork offal . I remember my mother and grandmother prepare it for us and I for one would eat it for days. I believe it is one dish that matures with age.
It had been almost a year since I had tasted one of my favorite pork dishes. And I had almost forgotten what Sorpotel tasted like. Fortunately, my parents were visiting from India for Christmas and I thought to my self what better time to try and make it. Though my wife generally doesn’t like pork she helped my mother prepare it.
Its quite a labor-intensive process and all the ingredients have to be added in just the right proportions to get it to perfection. Hey no pain no gain is what I always say. I could hardly wait to get me a helping of some hot sorpotel with some steaming Sannas . If you love pork I would definitely suggest trying this and I am sure this will surely end up on your favorite’s list.”
- HOW TO MAKE SORPOTEL?
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN PORK SORPOTEL
- HOW TO MAKE GOAN SORPOTEL?
- Sorpotel | Sarapatel | Goan Pork Sorpotel
HOW TO MAKE SORPOTEL?
Sorpotel is prepared across the Konkan region of India, in Goa, Mangalore and by the East Indians. There are slight variations in the way it is prepared across these regions. Today, I’ll be sharing the Goan version.
For this sorpotel recipe, Goan style , you need to prepare the Goan sorpotel masala , which consists of dried chillies, ginger, garlic, cumin seeds, and whole spices like peppercorns, cloves, cinnamon, and cardamom, ground with goan vinegar and sometimes with a mix of feni and Goan palm vinegar.
The pork belly and liver are cooked with water until tender. The stock is reserved for later use. It is then cut into pieces, and lightly fried.
Next, saute onions until translucent, then add the fried pork pieces, and the ground spice paste, turmeric, and jaggery.
After that is mixed, add the tamarind pulp, salt, sugar, and give everything a good mix. Taste for seasoning, and adjust with more jaggery, salt or vinegar to balance out heat, sweetness, and tang. The stew is then simmered for 30 minutes or longer for the flavors to mingle and deepen.
Sorpotel tastes better after a few days as the flavors really get a change to develop as it sits. Do read instructions in the recipe below on the storage of sorpotel.
This is the best goan pork sorpotel recipe and I do hope you give this classic Goan curry a go and love it as much 🙂 Do let me know how it turned out!
STEP BY STEP INSTRUCTIONS TO MAKE GOAN PORK SORPOTEL
1.On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick, add salt to season. It takes about 30 minutes. Strain the stock and save for later use.
2.Deseed about half or more of the chillies (as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.
3.Cut the pork into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.
4.Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
5.Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
6.Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium-low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week since it requires a couple of days for the flavors to marry well. Also, it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made, right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling every day. Enjoy sorpotel with sannas .
HOW TO MAKE GOAN SORPOTEL?
Sorpotel | Sarapatel | Goan Pork Sorpotel
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 kg of fatty pork, belly/shoulder
- 350 grams pork liver
- 3 cups finely chopped onions
- 1 tbsp tamarind pulp/lime size tamarind soaked in about 1/2 cup warm water (strain the extract and use)
- 1 tbsp turmeric powder
- 2 inch piece of white cane jaggery & one 2 inch piece of Goan palm jaggery, substitute with sugar as desired to balance out the tang and spice
- 3-4 bay leaves
- 2- inch cinnamon stick
- 2 tsp sugar
- 2 tbsp oil
- Salt to taste
To be ground to a smooth paste
- 35 Kashmiri red chillies
- 25 cloves
- 2 tsp peppercorns
- 2- inch cinnamon stick
- 4 green cardamom
- 2 tsp cumin seeds
- 14 garlic cloves
- 3 inch piece of ginger
- 1/2 cup red wine vinegar/Goan vinegar, or use a mix of both Feni :vinegar :: 1:2 , or as required to grind a smooth paste
Instructions
- On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick, add salt to season. It takes about 30 minutes. Strain the stock and save for later use.
- Deseed about half or more of the chillies ( as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.
- Cut the pork into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.
- Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
- Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
- Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium-low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week since it requires a couple of days for the flavors to marry well. Also, it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made, right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling every day. Enjoy sorpotel with sannas .
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Post updated with new step wise pictures.
Sorpotel | Sarapatel | Goan Pork Sorpotel
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 kg of fatty pork, belly/shoulder
- 350 grams pork liver
- 3 cups finely chopped onions
- 1 tbsp tamarind pulp/lime size tamarind soaked in about 1/2 cup warm water (strain the extract and use)
- 1 tbsp turmeric powder
- 2 inch piece of white cane jaggery & one 2 inch piece of Goan palm jaggery, substitute with sugar as desired to balance out the tang and spice
- 3-4 bay leaves
- 2- inch cinnamon stick
- 2 tsp sugar
- 2 tbsp oil
- Salt to taste
To be ground to a smooth paste
- 35 Kashmiri red chillies
- 25 cloves
- 2 tsp peppercorns
- 2- inch cinnamon stick
- 4 green cardamom
- 2 tsp cumin seeds
- 14 garlic cloves
- 3 inch piece of ginger
- 1/2 cup red wine vinegar/Goan vinegar, or use a mix of both Feni :vinegar :: 1:2 , or as required to grind a smooth paste
Instructions
- On medium heat, parboil the pork belly and liver in sufficient water along with bay leaves, cinnamon stick, add salt to season. It takes about 30 minutes. Strain the stock and save for later use.
- Deseed about half or more of the chillies ( as per your spice preference), soak in hot water for about 15-20 minutes. Drain and use. Grind the drained chillies along with the other spice mentioned under To be ground to a smooth paste with vinegar.
- Cut the pork into small 1-2 cm pieces. In the same pot, add the cubed pork and liver pieces, fry it in about 1 tablespoon oil, until it changes color. Do not over fry, or else the meat will turn tough. Fry in batches if required. Set aside.
- Now add 1 tablespoon oil, heat on medium-low heat, saute finely chopped onions until translucent. Add the fried pork pieces, mix well.
- Now add prepared ground masala, jaggery & turmeric powder, saute on medium-high heat for about 2-3 minutes.
- Rinse the grinder with about 1 cup water, add this to the pot along with the reserved stock, tamarind pulp, sugar and salt as per taste. Mix everything well, let it simmer on medium-low heat for about 30 minutes. Taste, adjust by adding more vinegar and sugar to balance out the tang and spice. Sorpotel tastes best after a week since it requires a couple of days for the flavors to marry well. Also, it acquires a darker color, the longer it is kept. As you see in the picture below, it is taken the day it was made, right on the stove top. The other pictures are taken 2 days after it’s preparation. Heat the sorpotel until it just about boils, every day. Leave it covered at room temperature. If you want to refrigerate it, then there is no need of boiling every day. Enjoy sorpotel with sannas .
This Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav , a traditional Goan recipe is a mustard and coconut based mango curry. A quick and delicious mildly spiced, tangy and sweet mango curry that is ready within 30 minutes. Vegan and gluten-free!
Small ripe sucking mangoes are called ghonta and sasav/sansav/saansav are mustard seeds in Konkani language.
Mango Sasav is mostly prepared during the mango season, that’s around April-June in India. The mangoes used for this curry are fibrous. So basically whilst everyone enjoys eating the pulpy, fleshy and juicy mangoes as is, the fibrous varieties of mangoes are really great to make this delicious curry.
As kids, I remember picking up these ghonta that fell off from the tree, and sucking on the sweet and tangy juices. Summers in Goa was so much fun, and eating mangoes from your own trees, now what can beat that? 😀
- HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV | GHONTA SANSAV?
- Looking for more Goan veg recipes like this mango sasav, then don’t forget to check these out too
- Step by step instructions to make Goan ripe mango curry
- HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV
- Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV | GHONTA SANSAV?
Like most Goan curries, this ripe mango curry needs a ground spice paste of freshly grated coconut and spices. This spice paste is added to a flavorful tempering of mustard seeds and curry leaves.
And finally, the mangoes are simmered in this curry until they are tender and juicy.
You can also add some chopped pineapple instead of mangoes to make ananas (pineapple) sasav, equally delish!
Ghonta, the mangoes which are traditionally used in this curry are peeled and added as such. Since I’ve used a bigger sized mango, I have sliced it into pieces. The mango that I used was semi-ripe but still added an amazing sweet-sour flavor to the curry. We relished it hot with some steamed rice, such a blissful meal 🙂
This ripe mango curry | mango sasav is an amalgam of delicious flavors and I’m sure you will enjoy it as much. It has become one of my favorite dishes from the Goan cuisine .
Looking for more Goan veg recipes like this mango sasav, then don’t forget to check these out too
- Goan Mix Bhaji
- Chana Ros, Goan style chana masala
- Goan chole xacuti
- Goan Sorak curry
Step by step instructions to make Goan ripe mango curry
1.In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
2.Peel the mango skin, chop the flesh into big chunks.
3.Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
4.Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes.
5.Add the chopped mango chunks, mix it gently with the masala.
6.Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes
1.If you can find ghonta, then peel the skin, and use it as such in the curry. Or if you can find some other variety of small mango, you can use that as well.
2.If you use ripe mangoes, add some tamarind extract to this curry for the sourness. Grind a gooseberry sized ball of tamarind along with the other ingredients mentioned for the spice paste.
3.Adjust the sweetness in this recipe as per the sweetness of the mangoes. The final curry should be sweet and sour with a little heat.
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV
Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
To grind to a smooth paste
- 3/4 cup freshly grated coconut
- 1/4 tsp turmeric
- 12 peppercorns
- 2 garlic cloves
- Pinch of fenugreek (methi seeds), about 10 seeds
- 1 tbsp coriander seeds
- 2 dried Kashmiri red chillies
- 1/4 tsp cumin
Other ingredients
- 1 ripe or semi-ripe mango or 4-5 ghonta (small ripe mangoes)
- 2 tbsp coconut/vegetable oil
- 1 tsp mustard seeds
- A sprig of curry leaves
- Pinch of asafoetida
- A small piece of jaggery, substitute with 1- 2 tsp sugar
- Salt, to taste
Instructions
- In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
- Peel the mango skin, chop the flesh into big chunks.
- Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
- Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes.
- Add the chopped mango chunks, mix it gently with the masala.
- Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes
I would love to hear from you1 Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
