Authentic Goan Sanna with Sorpotel

Name: Authentic Goan Sanna with Sorpotel
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 4
Cuisine: Goan
Ingredients: 500g pork shoulder and liver, cubed; 2 cups parboiled rice, soaked; 1 cup coconut toddy or palm vinegar; 10 dried Kashmiri chillies; 8 cloves garlic; 1-inch ginger; 1 tsp cumin seeds; 1 tsp turmeric powder; 2 onions, finely chopped; 3 tbsp coconut oil; Salt to taste; 2 tbsp jaggery

A classic Goan celebratory feast featuring spongy, toddy-fermented idlis served alongside a fiery, tangy pork curry. This iconic pairing balances rich, spicy flavors with the subtle sweetness of steamed rice cakes.

Photo by Vivaan Rupani on Pexels

540min Total Time

4 Servings

Goan Cuisine

Recipe

Grind soaked rice with toddy and a pinch of sugar into a smooth batter and ferment overnight.

Pour batter into greased small round molds and steam until spongy and cooked through.

For the sorpotel, dry roast and grind chillies, garlic, ginger, and spices with vinegar into a fine paste.

Boil pork cubes until tender, then dice finely and fry in coconut oil until lightly browned.

Sauté chopped onions, add the ground masala paste, and fry well until oil separates.

Add the fried pork, leftover pork stock, jaggery, and salt, simmering for 30 minutes until thick.

Serve hot, spicy pork sorpotel alongside the fluffy, warm sanna.

Ingredients

500g pork shoulder and liver, cubed

2 cups parboiled rice, soaked

1 cup coconut toddy or palm vinegar

10 dried Kashmiri chillies

8 cloves garlic

1-inch ginger

1 tsp cumin seeds

1 tsp turmeric powder

2 onions, finely chopped

3 tbsp coconut oil

Salt to taste

2 tbsp jaggery

*This AI-generated recipe may contain inaccuracies.