Goan Pork Offal Sorpotel

Sorpotel is a fiery pork preparation generally made with pork meat, fat, offals like the liver, kidneys, heart, blood, etc. This is one of Goan’s important Portuguese influenced Catholic authentic dishes. It is generally eaten with toddy steamed cakes called Sannas, reddish parboiled rice, or even Goan bread called poee.

Goan authentic pork offal stew aka offal sorpotel

Besides in Goa, sorpotel is also prepared in Mangalore, East Indian Bombay and even in some places in Daman.

Sorpotel is generally cooked in a kudlem (earthen clay pot) and is prepared a day or two prior to be eaten. It’s a dish which matures with time.


Goan authentic pork offal stew aka offal sorpotel made with the fiery recheado masala

Offal, the term in simple words means ‘off-all’. They are those parts of the animal that remain after the meat is cut off the carcass. It includes: internal organs like tongue, kidneys, heart, liver, etc., brain, sweetbread, stomach lining, intestines, etc.just to name a few. I’ve used pork offal for this recipe, mainly its heart and liver. It is a very inexpensive dish and the taste of it is acquired, not everyone likes to eat it…

You can prepare various dishes with pork liver and heart. I would like to try out a chilli fry of it, someday.

Pig’s liver is stronger in flavour and softer in texture than the liver of other animals like a calf or a lamb. It may be prepared by grilling or frying. In this recipe it is first boiled and then fried… Pork liver is also used in pâtés, stews and casseroles-just to name a few.

Pig’s heart is larger and less tender. It can be prepared by stuffing and then slowly braising.

The recheado masala paste is made with these Kashmiri chillies all the way from India

So, let me get to the part why I ended up making this dish, on a rainy cool Sunday here in London. I’ve made it once before, the proper recipe- with the proper ingredients and as far as I remember it was on Easter Sunday two years back- my first Easter here in London. And, being the hardcore Goan that I am, I had to have a grand celebration. Hence, sorpotel to celebrate then.

Every Sunday after the church service, it is become mandatory for us to visit the supermarket to get groceries for the week. This time Nigel came across some pork offal and it reminded him of his mum’s sorpotel which she mostly makes on feast days in Moira with some fluffy sanna. (I love it too and dearly miss it)

While I was busy getting baking supplies from the homebaking section at the store, he brought this in his basket and asked if we could make sorpotel today as a trial for Easter Sunday. I just couldn’t resist the idea of it.

We came home. Had some coffee and went right to the kitchen to cook this lovely dish. So, this is how we made it…sort of like our little food experiment to make one of our favourite comfort foods. We ate it with some steamed basmatic rice. Not too bad, i must say!



  • 250gms pork liver
  • 250gms pork heart
  • Salt to taste
  • 1tbsp turmeric powder
  • Oil as per requirement,for frying
  • 1 large onion or 2 medium onions, finely chopped
  • 4 tbsp Recheado Masala
  • Red Chilli powder, optional if you want it spicier.
  • Water for boiling offals
  • Extra Freshly crushed pepper if required


Clean and wash the offals well. In a large pot of water, boil the offals with some salt and turmeric.

Once the offals are boiled remove them from the water and reserve the water for later use.

After they cool a bit, cut them into small cubes. Keep aside.

In another pan, heat oil and fry the boiled cut offals until they slightly brown.

In a large pot, brown some onions and fry the masala for a minute or two. Then add the fried offals and stir well. Add the reserved offal water and boil until the gravy thickens.

Check for seasoning and add salt accordingly. Also, to intensify the spice level add some red chilli powder.


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Do try out this easy version of the elaborate sorpotel for Easter.

Enjoy this scrumptious Goan authentic pork offal stew aka offal sorpotel with some steamed basmatic rice

See you all on Tuesday with a very interesting topic. Until then, Ciao!

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