When I was much younger I remember having break fast at Souza Lobo's it used to be fried eggs, sausages, sorpotel and cold coffee that did the trick for me, now that breakfast would be ridiculously expensive at Souza's, I like Infantaria better, but nothing like making your own Sorpotel!
Sorpotel Recipe
Main Ingredients:
1 Kg Pork and ¼ Kg Beef or Mutton Liver
Masala:
Grind 20 Kashmiri Chillies, 6 Clove, a 2” piece of Cinnamon in vinegar along with
8 flakes of Garlics, a 1” piece of Ginger, 1 Teaspoon Cumin Seeds, 8 Pepper Corns, 1 and a 1/2” Turmeric Piece, a small ball of Tamarind and a Teaspoon of Sugar.
Procedure:
Par boil the meat and cut in cubes, fry fat and in the same fat fry meat bits, liver, 3 big onions, little cut garlic and ginger. Wash the pan with a little warm water and use this as well as the stock from boiling the meat to form your gravy. If you need more gravy you can add a cup of water.
Mix the masala with the meat and give it a boil at this time you can add three slit green chilies to just get the flavor right. 
Taste the Sorpotel if you want it sour add some more vinegar remember not put to much, if you feel the dish lacks salt you can add some here. 
Your Sorpotel is ready, isn't it jus mouth watering, enjoy your meal!
15 comments:
why would you add more vinegar if it is sour????
thanks...Goan chef in Melbourne.
Its not mentioned that you need to add more vinegar if its sour!!! That would really be a mess to be honest :) Nice to know your from Melbourne, perhaps next time you would be kind enough to let us have your name!!!! :D
Peace and Love,
Clyde
Thanks for the mouth watering recipe. May be the vinegar part is a typographical error, its a matter of understanding.
Carmelina
Im not sure I get the vinegar part once again....wheres the error??
Clyde...read the last two steps of the recipe --
"Taste the Sorpotel if its sour add some more vinegar remember not put to much, if you feel the dish lacks salt you can add some here. "
What part dont u get? The recipe suggests the cook should add more vinegar if it is sour...??
Ouchhhhh......... im so sorry guys I meant add some more vinegar if you like it more sour.....whoops
Neither the name Sorpotel derived from the Konkani word Soro nor it's a Goan dish. The original name of this dish is "Sarapatel" which is Brazilian dish. Basically this dish originated from the slaves,who could nor afford meat.They cooked waste meat, mainly pig's intestine.
Clyde... I fully understand the recipe and appreciate the great instructions... reminds me Of my grandmother in San Diego, she has long since past, but her cooking stays with me. I'm in Chicago, and I thought you might like to know. I wonder if you know what a vorah is, and if so, do you have a recipe? I resembled a puri, but richer. A most amazing bite with soroptel. Happy Holidays to you and yours. Jessica in Chicago, IL
Thanks for the explanation of the Sorpotel :) it really means a lot that you took the time to post that comment!
Thanks for having such a lovely site. I have been trying to get authentic goan recipes and was lucky to come across this one. I tried the milkcream and it came out excellent. Do you have the recipe for roast tongue and beef jeera meera. thanks
Try adding some cashew fenny to heigthen the taste and aroma. My sons and my entire family on both sides will vouch for my authentic Goan Sorpotel.
Ok Let's forget about the linguistic issues in the recipe and focus on how it feels to the tongue! I am making it right now using 4lbs of pork. Merry Christmas to all.
Made this for Christmas.. it was delicious and the recipe was easy to follow. Thanks Clyde, and please pass the compliments on to the Chef. [Dare I ask for more recipes: meatrolls in gravy, cutlets..]
Sienna Pereira mentioned - add Cashew Fenny for heightening the taste and aroma....never make this mistake. If you are to add any fenny, add Coconut Fenny - Never cashew.... you will have your house stinking of cashewfeni everytime u warm up the dish....The Coconut fenny adds a nice flavour to the dish. Remember, the Sorpotel or Sarapatel as it is originally known as, should be made atleast 3 -4 days in advance and warmed twice a day to build in the flavours of the masala. The longer you keep it, the better it tastes... Valentine
I second what Mr/Ms anonymous on November 20, 2009 7:57 AM said about the origin of the dish. My best friend is from Brazil, and she says it as "sarapatel". And the slaves invented the dish from thrown away meat parts, e.g. feet, ears, tails etc because the best parts were eaten by the big bosses. The same history applies to how Feijoada was created. Besides, it is interesting that the East Indian version of sorpotel is so different..and just as tasty if I may say so.
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