Sorpatel (sometimes spelt Soropatel, Sarapatel, Sarupatel or Sorupatel) is a rich stew made from the shoulders, neck, kidneys, liver and ears of the pig, served with pao, the Goan bread, and rice.

The dish is prepared especially for Christmas, Easter and the the feast day of Goa's patron saint St. Francis Xavier by the largely Roman Catholic population of Goa.

Like another Goan dish, Balchao, it is believed that the flavour of sorpatel improves with age and should be prepared upto a week in advance.

Ingredients for a typical Sorpatel (the actual recipe varies greatly region to region):

For the masala - grind the following into a paste with a little vinegar:

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