About Sorpotel or Sarapatel
Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water anywhere it’s served, no matter how you spell it. And as we always say, our East Indian version tastes ten times better than the Goan version of this age-old traditional Portuguese recipe. Wink wink! Today, the versatile Jude Fernandes, a true-blue East Indian now living in Australia has contributed his recipe of the East Indian Sorpotel that will leave you drooling. As part of the East Indian Series, we look at how to prepare the yumtastic Sorpotel Pav today.
East indian Sarapatel or Sorpotel Recipe
Cut the pork pieces in 2-inch squares.
Then fry them along with the fat till lightly brown.
Lightly fry the remainder of the pork pieces along with the fat and pork liver. By the way, here’s my friend Laura’s recipe for her amazing BBQ Pork Belly slices and The Soz’s recipe for honey-glazed gammon with mustard.
Once cool, dice all the pork liver, pork meat and fat into small pieces and set aside.
Now it’s time to work those fingers by cleaning the garlic and ginger.
Mince and fry the ginger, garlic and a few chillies for the sorpotel.
Add the diced pork to the garlic and ginger mix, and continue to cook.
Add our special East Indian bottle masala to pork meat and continue stirring.
Now add some vinegar in according to taste. Doesn’t it look amazing? Even if I do say so myself. 😉
If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.
Christmas with the Rebellos:
East Indian Meals & Desserts from Abby's Plate
See the full list of books here!
A bit more time on the fire, and finally, the sorpotel aka sarpotel is ready.
Cut open the pav and stuff the sorpatel in it. Easy Indian food, East Indian food! Of course, if you’re not a fan of pav, you can serve it with bread or ladi pav, crepes of rice, rice, foogias, or apas. Enjoy!
East Indian Sorpotel Pav – Dry Version
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- 1.5 Kilograms Pork With fat is best.
- .5 Kilogram Pork Liver
- 30 Garlic Cloves or Garlic Flakes
- 3 Inches Ginger
- 10 Green Chillies – Fresh
- 3 tbsp East Indian Bottle Masala
- 100 ml Vinegar Add more if needed.
- 2 tbsp Sea salt
- Fry the pork meat and pork liver in a wide-bottomed pan (preferably cast iron). Fry till brown on both sides and set aside (approx 20 minutes).
- Clean the garlic, ginger, and chillies and mince fine. (This can be done while frying the pork.)
- Remove the fried pork into another vessel and allow to cool. Once cooled, chop everything including the fat into small half-cm sized pieces or smaller.
- Fry the minced glinger, garlic and chillies with salt in the rendered fat from the pork pieces. (About 5 minutes.)
- Add about 3 tablespoons of masala and fry for another 5 minutes.
- Lastly, add the chopped pork pieces back to the pan with vinegar and allow to cook for about 30 minutes, stirring occasionally. (Do not add water. Add more or less vinegar if needed.)
- Serve with pav, bread, chitaps, rice, foogias or apas. Enjoy!
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
Recipe Author Jude Fernandes
Jude is a passionate home chef who delights in authentic East Indian cuisine. Eating is his passion, dieting forever being “forgoton” in the quest for good food. Jude has travelled the world and savoured the flavours of good cooking in over 35 countries. Currently working on his first recipe book, Breakfasts from around the world, he is an eternal philosopher, who often wonders if heaven holds a suitably stocked kitchen for those with a passion such as the one he possesses. Jude dabbles in Fusion cooking, mixing East & West, and quite successfully, he might add.
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