Pork Sorpotel (Goan Pork Offal Stew) Recipe

20141401-Indian Pork Sorpotel.jpg
Prasanna Sankhe

Recipe Details

Pork Sorpotel (Goan Pork Offal Stew) Recipe

Active 60 mins
Total 90 mins
Serves 4 servings


  • 1 pound pork shoulder

  • 1 pound pork liver

  • 1/2 pound pork heart/kidney/tongue (any offal of your choice or all—totally optional)

  • 1 teaspoon turmeric powder (divided)

  • Kosher salt

  • 2 tablespoons vegetable oil

  • 10 cloves garlic chopped fine (about 3 tablespoons, divided)

  • 1-inch piece ginger chopped fine (divided)

  • 4 green chiles slit lengthwise (divided)

  • 2 bay leaves

  • 1/4 cup pork blood

For the Spice Paste:

  • 10 peppercorns

  • 10 dry red chiles (reduce according to your spice tolerance)

  • 2-inch piece cinnamon

  • 3 cloves

  • 1 teaspoon cumin seeds (or 2 teaspoons cumin powder)

  • 1/4 cup coconut vinegar or any other vinegar (divided)


  1. Make the Spice Paste: Combine the peppercorns, red chile, cinnamon, cloves, cumin seeds (or powder), and half of the vinegar in a blender. Blend on high speed, scraping down sides as necessary, until a smooth red paste is formed. Set aside.

  2. Combine pork, liver, and other offal in a large saucepan. Cover with three cups of water. Add turmeric and 1 tablespoon salt. Cover and bring to a boil over medium-high heat. Stir once, reduce to a simmer, cover, and cook for 30 minutes. Skim liquid. Strain, reserving meat and broth separately. Trim pork of any rind or fat and cut into 1-inch chunks. Set aside.

  3. Heat half of the oil in a large saucepan over medium-high heat until shimmering. Add the drained pork and cook, turning occasionally, until lightly browned, about 4 minutes. Add the garlic, ginger, green chilies, and bay leaf. Cook, stirring, until fragrant, about 4 minutes. Add the spice paste and cook, stirring, until fragrant and raw aroma disappears, about 10 minutes. Add the remaining vinegar, reserved broth, and blood, and stir till the mixture is reddened with the spice paste. Bring to a simmer, cover, and cook for 30 minutes. Season to taste with salt

Special Equipment

Heavy-bottomed [lidded] saucepan, blender or mortar and pestle

This Recipe Appears In

Nutrition Facts (per serving)
598 Calories
33g Fat
16g Carbs
59g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 598
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 54%
Cholesterol 684mg 228%
Sodium 1103mg 48%
Total Carbohydrate 16g 6%
Dietary Fiber 4g 15%
Total Sugars 1g
Protein 59g
Vitamin C 51mg 253%
Calcium 119mg 9%
Iron 21mg 118%
Potassium 729mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)