Cheers & Welcome to Greedy Gulper!!
The way to one’s heart is thro’ his/ her stomach ….. With this thought, we have launched Greedy Gulper (The Food and Travel Journey).
With the quest for divine culinary and authentic food, we aim to give you a zest for exploring the local flavors along with travel. Our motto is to understand the different people places, cultures and cuisines, and bring them to you.
What started as a personal quest to discover and showcase authentic food has evolved to become a platform for those seeking to explore the local flavors along with their tours.
We believe travelers can have deeper connections with a destination and people by opening up to the local flavors and tastes.

The dish was invented more than 500 years ago in a place called Sarapatel in Alentejo in Portugal. And brought to Indian coasts by the Portuguese traders.
Made by African slaves in Brazil, the dish had the tail, ear, intestines, tongue and a hint of blood. It was a filling, rich ode to Offal. When the Portuguese traders took a liking to this slightly sour yet spicy, thick gravy-based pork dish in Brazil they rarely thought what went into this rather filling and rich dish. It was a fine dish that lasted long and for sailors those days that meant more than how or with what it was made. Because of the maturing taste – Sorpotel – (much like mutton curry) gets better as it gets older – came as an added bonus as the pork-loving Portuguese got it to India. To which the native Goan Christians and East Indians added their own little tricks to make it even more interesting. It is this variety that is available today.
Today any wedding feast or celebration in Goa and Konkan area is incomplete without the presence of this dish. Why is it such a significant dish? Besides the beautiful and tangy taste, it is one of the exotic dishes made of liver, and of course has the blood, which has been a prized exotic ingredient in Portugal cooking. That aside, it is also a very delicate dish to master. Some of the best sorpotels are made in a kunnem.
The word ‘soroatel’ literally means confusion, referring to the mish-mash of ingredients of pork heart, liver and even pork blood. However, in the modern-day version, blood is rarely used as now getting pure blood is slightly difficult.
Do join us in the celebration of cooking pork Sorpotel……….

Ingredients
Pork Meat – 750 gms
Offal like liver, kidney, heart, etc – 500gms
Salt – to taste
Turmeric powder – 1 teaspoon
Sugar – 2 teaspoon (optional, if jaggery is not available)
Jaggery – 25 gms
Green Chillis – 5-6
Onion – 2/3 finely chopped
Ginger – 2”
Garlic – 12/15 cloves
Chilies – 2/3 (optional)
Refined oil – 50 ml
Toddy Vinegar / Any white vinegar – ¼ cup, 20-25 ml
Tamarind pulp – 4/5 teaspoons
Dry Kashmiri Red Chillies – 200 gm (15/20pieces)
Cinnamon Stick – 1 “ one
Cloves – 18/20
Black Peppercorns – 15/20
Cumin seeds – 1 teaspoon (20 gms)

PREPARATION TIME – 45 mins approx
COOKING TIME – 60 mins approx
COOKING METHOD and INGREDIENTS – Refer to Video

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