Pork Sorpotel (Goan Pork Offal Stew) Recipe

Name: Pork Sorpotel (Goan Pork Offal Stew) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 chilies slit lengthwise (divided); 2 bay leaves; 1/4 cup pork blood; :; 10 peppercorns; 10 dry red chilies (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)

Servings: persons

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 chilies slit lengthwise (divided)
2 bay leaves
1/4 cup pork blood
:
10 peppercorns
10 dry red chilies (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
Combine the peppercorns, red chili, 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

1032

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Pork Sorpotel (Goan Pork Offal Stew) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!