Goan Recipes & Cooking

A spicy Indo-European Romance...

Sarapatel or Sorpotel

Sorpotel or sarapatel is a dish usually served at festivals (such as Christmas and weddings) and made from pork. The dish requires the use of the pork along with the liver which is cooked in a very spicy sauce. The taste improves from day to day


makes 6-8 servings



Prep Time

45 minutes

Cook Time

1 hour

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  • 2 1/4 lbs Pork, washed, cut into large pieces
  • 1/2 lb Pork liver, washed, cut into large pieces
  • 1/3 cup Vegetable oil
Spice paste:
  • 18 Kashmiri chilies
  • 15 Black peppercorns
  • 1 tsp Cumin seeds
  • 1 stick Cinnamon
  • 8 Cloves
  • 1/2 Turmeric powder
  • 2 tbsp Garlic, minced
  • 1 1/4 tbsp Ginger, minced
  • 8 tbsp Vinegar
  • 4 Onions, medium, chopped
  • 2 tsp Salt
  • 4 Green chillies, slit


  • Boil the pork and liver, separately, in water to cover, for 20 minutes. Keep aside to cool. Lift the pieces of meat out of the stock. Strain and reserve the stock
  • Cut the pork and liver into small cubes. Separate the cubes into 4 portions and fry each portion in a frying pan with 1 tbsp of oil each time until lightly browned. Keep aside
  • For the spice paste, grind the spices, half the quantity of garlic and ginger with 8 tbsp vinegar to a smooth paste
  • Heat the remaining oil in a large pan; add the onions and saute until soft and golden brown
  • Add the remaining garlic and ginger; saute for 1 minute
  • Add the spice paste and saute for 3-5 minutes, stirring continuously
  • Add the fried pork, liver, and salt; mix well
  • Add 2cups of hot stock and bring the mixture to the boil. Lower heat and simmer covered, for 30 minutes, till the pork is tender
  • Add the remaining vinegar, green chilies, and more stock, if necessary; simmer for 5-10 minutes. Remove from heat
  • Serve hot with Sanna


Cook this dish at least 2 days before serving for the favors to mature

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