East Indian Recipe for Pork Sorpotel | How to Make Pork Sorpotel

The East Indian Recipe for Pork Sorpotel is simple, quick, and easy and a no-fuss recipe. The sorpotel or sarpatel, as we East Indians call it, is traditionally made with pork meat. Pork and its offal are cut into small cubes, lightly fried, and then cooked with East Indian Bottle Masala and vinegar.

Pork Sorpotel/Sarpatel and Vindaloo are Portuguese dishes adopted by the East Indians, Goans, and Mangalorean Catholics during the 15th century. Sarpotel and Vindaloo are generally made on festive occasions and also during weddings.

An East Indian Wedding table laid without this scrumptious Pork Sorpotel dish is incomplete. We cook this pork sarpotel at least 2 – 3 days in advance, to bring out its authentic flavours.

The meat and spices render their best flavours when preserved for a couple of days with vinegar. Apart from preserving the pork dishes, to last for at least a week, vinegar also renders a wonderful tangy taste to the recipe.

Table of Contents

• Pork Sorpotel Recipe (East Indian)
• How to make Pork Sorpotel (East Indian Recipe)
  • How to Prepare Recipe of East Indian Pork Sorpotel – watch here –
  • Serving Suggestions
  • Other Pork Recipes for you to try
  • Printable Recipe

Pork Sorpotel Recipe (East Indian)

East Indians use Bottle Masala to spice their Pork Sarpotel.

The Recipe for Pork Sorpotel (East Indian) that I am sharing is the way my mum would make it. Every East Indian family has their own recipe, which we sometimes gets altered to suit the family’s taste.

There is no grinding of masala for the East Indian Pork Sorpotel recipe but instead, we use lots of ginger, garlic, and green chillies cut into juliennes. My mum would prefer to add mutton liver instead of pork liver in this sarpotel recipe.

After boiling the pork meat and mutton liver until 90% done, we cut them into small cubes. We then fry these meat cubes in a little oil in smaller batches. But you could skip this step and directly go ahead with the preparation of the sorpotel, it will not change the taste of the dish.

Surprisingly, Pork Sorpotel is best enjoyed after a couple of days or the next day after preparation along with the East Indian Fugias, Warias or Chitaps. The waiting time ensures that the meat absorbs all the flavours of the spices and vinegar thus making the dish more delectable.

How to make Pork Sorpotel (East Indian Recipe)

This is a traditional East Indian Pork Sarpotel Recipe. Let’s go through the ingredients and the steps on how to make Pork Sorpotel.

• PORK & MUTTON LIVER: We add mutton liver along with the pork meat for sorpotel. Firstly, cut the pork and mutton liver into big chunks and boil with 250 ml (1 cup) of water till almost 90% done. Also, add salt while cooking the meat and mutton liver.

• When cooked strain the stock and keep aside for use in the sarpatel. You will end up with 500 ml or more of meat stock. Then cut the pork and liver into small cubes . Once the meat cooks, it also becomes a lot easier to cut them into small cubes.

• GINGER, GARLIC & GREEN CHILLIES: Cut lots of ginger, garlic, and green chillies into juliennes and also chop some of them finely.

• To prepare the Pork Sorpotel, heat a vessel, preferably the one in which you fried the pork meat and liver. Add very little oil and fry the ginger, garlic, and green chillies juliennes on medium flame till the raw smell disappears. This should take you approx. 3 to 4 minutes on a low to medium flame.

• When we make this recipe for sorpotel in larger quantities, for weddings or other ceremonies we usually sun-dry the ginger, garlic, and green chillies juliennes. You could skip the drying when you cook for the family in a small batch.

• EAST INDIAN BOTTLE MASALA: The East Indian Pork Sorpotel uses Bottle masala for spice and flavour.

• After frying the ginger, garlic, and green chillies juliennes add Bottle masala and fry it for a few seconds. Add a dash of water/stock if you feel that the masala is sticking to the vessel.

• Then add the cut pork meat and mutton liver. Fry the meat for at least 4 to 5 minutes so as to combine it with the ginger, garlic and bottle masala. Now, add the remaining stock and also vinegar. Allow the sorpotel to simmer until the meat cooks and absorbs all the flavours of the spices and the vinegar.

Now what to do if you don’t have Bottle Masala? No worries, bottle masala is easily available these days. You can even get it on Amazon. If you still cannot lay your hands on bottle masala, simple use red chilli powder and a good quality garam masala powder in the ration of 2:1. You will not get the same taste but you will still be closer to it.

• VINEGAR: After cooking for about 10 minutes, check for vinegar and salt and add more if required. Other than imparting a lovely tang to the dish, vinegar also acts as a preservative. Use it according to your taste.

• We add vinegar in most of our regular East Indian cuisine. Traditionally, we use palm vinegar, but any vinegar will be just as fine. I have used white vinegar for this Pork Sorpotel recipe. Dilute your vinegar and use if it is too strong.

• GARAM MASALA POWDER: After simmering for about 10 to 15 minutes, add a dash of the Garam Masala Powder. This is optional, but adds extra flavour to the dish. We use this aromatic blend of spices to finish off our dishes like mutton stew or for our regular cooking.

• The traditional East Indian Pork Sorpotel Recipe is finally ready and you can now turn off the heat. Enjoy!

How to Prepare Recipe of East Indian Pork Sorpotel – watch here –

Serving Suggestions

Serve Pork Sorpotel or Sarpatel, preferably the next day when it has absorbed all the flavours. Serve it with some bread/pao, chitaps or with –

• East Indian Fugias

• Wedding Rice

Other Pork Recipes for you to try

• Pork Bafat

• VINDALOO

• Pork Temperad – Pork Curry with Pumpkin

• Pork Tamriad (Pork Curry)

• Stir Fry Chilli Pork

Printable Recipe

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