Fiery vindaloo-style pork with liver, tongue & heart simmered in toddy vinegar and fiery red masala. Goa's bold Christmas specialty!
Cook NowGoa's Fiery Pork Vindaloo
Sorpotel is Goa's legendary fiery pork curry featuring offal (liver, heart, tongue) cooked in a potent vindaloo masala with 15+ dried red chilies, toddy vinegar and spices. Portuguese-influenced, it's preserved for months without refrigeration and is the star of Goan Christmas feasts. The vinegar tang cuts through the intense heat perfectly!
Bold Goan spices & premium pork cuts
Main
1.5kg pork with fat + 500g each liver, heart, tongue (cleaned & cut 1" cubes)
15-20 Kashmiri red chilies + 2" ginger + 15 garlic cloves + 1 tsp each turmeric, cumin, pepper
1 cup coconut/ toddy vinegar + 2 tbsp salt + 4 cloves + 2" cinnamon + 8 black peppercorns
Traditional slow-cooked recipe (4-6 hours)
Clean & cube pork/offal. Grind red chilies, ginger, garlic, spices with little vinegar to thick masala paste. Fry paste in oil till oil separates.
Marinate meat pieces in salt & fried masala 2 hours. Heat oil in heavy pot, sear meat in batches till brown (don't crowd pan).
Add remaining vinegar, water to cover meat. Bring to boil then simmer 3-4 hours till meat tender & oil floats. Stir occasionally, adjust salt.
Cool completely before refrigerating. Flavors develop over 2-3 days. Serves 8-10. Best with sannas, rice or bread!
Rich, hearty Goan Christmas curry
35g High
Rich pork & offal protein
6g Excellent
Rich in dietary fiber
180 kcal
Low calorie breakfast
Watch traditional Goan recipe preparation