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Sarapatel with pork heart, rich spicy meat dish garnished with fresh coriander
Spicy sarapatel with pork heart and fresh coriander

Sarapatel with pork heart

Author: Flavelo
Recipes Main Courses Side Dishes
Sarapatel (or Sorpotel) is the gastronomic pride of Goa, a legacy of Portuguese colonial times. This is not a hurried weekday dinner, but a festive dish where flavours must mature for days. The dense, elastic structure of pork heart perfectly absorbs the Kashmiri chilli, vinegar, and spiced sauce. The secret lies in balance: the characterful taste of the offal is tamed by the fieriness of the spices and the acidity of the sauce, creating a deep, complex flavour profile that is best when reheated the next day.
🕒 Prep Time 30 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine Indian (Goan)

Ingredients

Equipment Needed

  • Sharp chef's knife (for removing sinew)
  • Heavy-based saucepan or cast iron pot
  • Chopping board (separate for meat and vegetables)
  • Wooden spoon

Instructions

1 ✓

Wash the pork heart thoroughly in cold water, remove blood clots, white fatty parts, and tough sinew. Cut the meat into even cubes of approx. 1.5 cm.

Tip: Thorough cleaning and uniform cutting ensure that every bite becomes tender at the same time.
2 ✓

Finely dice the onion, crush the garlic, slice the green pepper into rings, and dice the tomatoes.

Tip: Prepare everything (mise en place) as the frying happens quickly.
3 ✓

Heat the oil in the saucepan over a medium heat. Add the onion and fry patiently until golden brown.

Tip: Don't rush frying the onions! Caramelised sugars provide the base flavour of the dish (Maillard reaction).
4 ✓

Add the crushed garlic and green pepper, stir for half a minute until fragrant, then add the tomatoes. Cook until the tomatoes completely break down and become pulpy.

Tip: The acidity of the tomatoes will help loosen the meat fibres.
5 ✓

Sprinkle in the spices: curry powder, paprika, cumin, salt, and pepper. Stir quickly into the fat for 30 seconds.

Tip: Spices dissolve best in fat, releasing aromas, but be careful not to burn them!
6 ✓

Place the heart into the saucepan, stir thoroughly to coat with the spicy base. Pour in enough water to just cover it, and add the vinegar.

Tip: The acidity of the vinegar is essential for Sarapatel: it not only flavours but also helps soften the collagen.
7 ✓

Simmer under a lid on a low heat for 45-50 minutes until the meat is completely tender and the gravy has thickened.

Tip: If the gravy evaporates too soon, replenish with a little water. The result should be thick, not soupy.
8 ✓

Before serving, stir in the fresh, chopped coriander.

Tip: Coriander is heat-sensitive; add it at the end to preserve its fresh, citrusy aroma.

Recipe FAQ

Why is the pork heart chewy?
The heart is a muscle that works all its life, so its fibres are tough. If you don't cook it long enough or remove the sinew, it can remain chewy. Slow simmering is key.
Can I substitute the heart with something else?
Yes, it is also excellent with pork shoulder or tongue, but the heart gives the most authentic texture for this recipe.

Ingredients

  • 500 g Cleaned pork heart
  • 2 whole Onions
  • 3 cloves Garlic
  • 1 whole Green pepper (or pointed sweet pepper)
  • 2 whole Ripe tomatoes
  • 1 tsp Ground cumin
  • 2 tbsp Curry powder (good quality)
  • 1 tsp Paprika (or Kashmiri chilli powder)
  • 1 tsp Salt
  • 1 pinch Freshly ground black pepper
  • 2 tbsp Vegetable oil
  • 1 tbsp Fresh coriander
  • 1 tbsp Vinegar (or tamarind paste)