1250gms Pork belly

300gms liver

4 large onions finely chopped

1 ½ tablespoon Vinegar

Small ball of tamarind soaked in warm water

1 ½ inch black jaggery (scraped)

2 slit green chilies

Oil as required


Masala to grind:

14 – 16 Kashmiri chilies

20 cloves of garlic

1 inch ginger

18-20 cloves

26-28 peppercorns

2 cardamom

¾ teaspoon Cumin

2 inch cinnamon stick

¾ teaspoon turmeric

** Grind the above masala with vinegar to a paste (5 tablespoon).


Pre – Preparation:

1. Cut the pork into two pieces.

2. Boil the pork and liver with salt, 1½ inch ginger crushed and ½ teaspoon turmeric.

3. Boiling takes about 30/40 minutes (make sure you have enough water in the pot).

4. Remove the meat in a tray and cool. Save the stock for later use.


5. Now cut the meat and liver into small pieces



6. Fry the meat pieces till they get braised on all side, in 1 teaspoon oil as the pork will release its own fat.

7. Use 2 tablespoon of fat to fry the liver and discard excess fat or if you like more fat in your sorpotel then you could use the excess fat while frying the onions.


*** Fry the meat and liver separately.

*** If you are using lean meat no need to add ginger and turmeric while boiling , Just salt.


1. Take a pot and sauté the onions till they turn translucent.

2. Now add the ground masala and cook for 1 min.


3. Add the pork stock (400ml), jaggery, 3 tablespoon tamarind water and vinegar.


4. As the gravy comes to a boil, add the meat and liver pieces.


5. Add little water or stock to adjust the consistency of the gravy.


6. Add two slit chilies and cook till the sorpotel is done.


7. Check salt to taste.



Bon appetit.


14 Comments Add yours

  1. Terrific & i m hungry now


  2. melba coelho says:

    Will try and give you the feedback.
    Please post the fish mole recipe.
    I am still waiting for the parra.


    1. alvesnaaron says:

      hi Melba,

      was busy this days , hopefully soon.


  3. Espy says:

    I tried this pork sorpotel recipe today. It’s very delicious. Thank you very much for the recipe.


  4. Melvyn D'Souza says:

    I plan on trying your recipe today, for a 60th birthday for my cousin and will freeze the rest for Christmas. Will have to double the amount. will post my comment when done.


    1. alvesnaaron says:

      All the best Melvyn … sounds like a good plan.


  5. JANNET says:

    I tried your receipe of sorpatel – it came out very good my family enjoyed specially my daughter it was something different which i used to make every year. Though i am mangalorean i always try most of the goan receipes. Thanks for the authentic receipe


    1. alvesnaaron says:

      Nice to know that… happy your family enjoyed


  6. Blossom says:

    Tried the recipe. Really very delicious. Just one query can I keep it in the fridge for a week or should it be kept in the deep freezer?


    1. alvesnaaron says:

      you can keep it in the fridge for up to 2 weeks


  7. Bianca says:

    Hello I have seen many people using curry leaves for the sorpatel. Does it gives a good taste….


    1. alvesnaaron says:

      It’s based on personal preference


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