Sorpotel is an Indian pork curry traditionally containing organ meats. This recipe contains liver and is my favourite way to consume this nutrient powerhouse. Liver is an excellent source of many important nutrients including iron, protein, choline and vitamins A, D, B12, and folate. These nutrients are important for skin health, a strong immune system, and building and maintaining muscle and energy. There are many variations of sorpotel but this one is adapted from my brother-in-law’s family recipe. Enjoy!


1 kg beef roast

1 kg pork loin

½ lb pork liver

6 yellow onions

6 cloves of garlic, crushed and skins removed

¼ cup ghee

Apple cider vinegar (about 3 tbsp)

1 tbsp sugar

2 tsp chili powder

2 tsp paprika

2 tsp turmeric

2 tsp cumin

1 ½ tsp ginger

1 tsp garam masala

½ tsp mustard powder

½ tsp garlic powder

½ tsp ground black pepper

1 tsp salt or more to taste

2 tsp tomato paste

2 green chillies, cut in half lengthwise (optional)

Rice or riced cauliflower to serve


  1. Cut the pork and beef into large chunks and boil until tender, about 30 minutes. Keep the water as this will be the stock for the curry.
  2. Boil the liver for 15 minutes, discard the water, and dice into small pieces.
  3. Cut the pork and beef into smaller cubes, about ½ inch.
  4. In a large pot, fry diced onions in ghee until they are golden brown, and then add chillies (if using) and the fresh garlic, being careful not to burn. The flavor is all in the browning of the onions.
  5. Mix all spices with apple cider vinegar to make a paste, you can add water too, if too thick. This is called a masala.
  6. Fry the masala in the onions until you see oil separate, you may need to add a little water if it sticks.
  7. Add the meat. Stir until meat is browned, adding water a little at a time so it doesn’t stick to the bottom of the pan.
  8. Add the sugar to the water/stock from boiling the meat, and then add the stock to the pot and cook over medium until meat is tender, 1-2 hours.
  9. Stir in the tomato paste and 1 tsp of salt or more to taste.
  10. Serve over rice and/or riced cauliflower.
  11. This curry is best reheated so it is perfect for a meal prep. You can eat it over the next couple of days or portion and freeze it.
  12. Yield 10 servings

Per 1 serving (approximately 1 cup)

Calories 345

Fat 11.5 g

Carbohydrate 7.5 g

Fiber 1 g

Net carbohydrate 6.5 g

Protein 54 g

Per 1 serving with ½ cup of cooked white rice

Calories 447

Fat 11.5 g

Carbohydrate 29.5 g

Fiber 1 g

Net carbohydrate 28.5

Protein 56 g