East Indian Pork Sorpotel or Indian Saraptel
Another East-Indian classic pork recipe Sorportel is a must have at any festive table alongside vindaloo. Spicy, delicious made with East-Indian bottle masala and fresh garlic ginger and chilies.
This is ethnic to East-Indian cuisine and different from Goan sorpotel which is also another authentic recipe originating from Goa.
Another East-Indian classic pork recipe Sorportel is a must have at any festive table alongside vindaloo. Spicy, delicious made with East-Indian bottle masala and fresh garlic ginger and chilies.
Ingredients
- 1 kg (2.2 lb) Pork cut to large chunks
- 100 grams (3.53 oz) Pork liver cut to large chunks
- 100 grams (3.53 oz) Pork heart keep in large pieces
- ½ tsp (½ tsp ) turmeric powder haldi
- 10 (10 ) Garlic cloves thinly slices
- 1 inch (1 inch) Fresh Ginger thinly sliced
- 3 (3 ) Green Chilies thinly sliced
- 2 tbsp (2 tbsp) Cooking oil
- 2 tbsp (2 tbsp) Bottle masala
- ½ cup (½ cup) Vinegar
- 1 tsp (1 tsp) Salt
- ½ tsp (½ tsp) Pepper
- 1 tbsp (1 tbsp) Dried pork blood (optional - a traditional ingredient)
Instructions
Par boil pork
- Place pork, heart, and liver in a heavy bottom sauce pan
- Season with salt, pepper and turmeric
- Stir fry on medium heat in a heavy bottom pot with ¼ cup vinegar and cook until brown (do not add water)
- Let cool - cut into fine pieces (about ½ inch piece)
Make Sarpatel
- In a heavy bottom cooking pot add oil and fry the ginger, garlic, chiles for 2 minutes
- Then add bottle masala - fry for a minute more on gentle heat
- Add the chopped meat, (dried blood if using) and saute on medium heat.
- Finally add remaining vinegar and cook until meat is cooked well.
- Taste and adjust seasoning. Add more vinegar is necessary
Recipe Notes
- Traditionally pork blood is an ingredient used in this dish. I have never ever used it in any of my sorpotel recipes.
- The vinegar I have given is a ½ cup but you may need more. Up to 1 cup. I find vinegar we get overseas is stronger - so tend to use less, while in Indian I use more. Please taste and adjust as necessary.
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
Calories: 427kcal | Carbohydrates: 5g | Protein: 26g | Fat: 33g | Saturated Fat: 11g | Cholesterol: 137mg | Sodium: 439mg | Potassium: 484mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3575IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 4.6mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov
You may also like
- Chicken mince with Vindaloo Masala
- Stuffed Roast Chicken
- Chicken Frithad Recipe
- Chicken Croquettes
- Coconut Chicken Curry
- Chicken Khudi Curry
- Apricot Chicken Curry
- Chicken Potato chops
- Bottle Masala Chicken Curry
- Green Masala Chicken curry
- Baked Crispy Chicken
- Butter Chicken - restaurant style
Easy vindaloo Pork Sausages
The East-Indian vindaloo masala is very versatile and can be used to make curries using chicken, beef, pork or fish. Here we use it to make vindaloo pork sausages. The marinade itself is simple and easy to make. The sausage will keep in the fridge for a year or more.
Pork Vindaloo
This pork vindaloo is an authentic dish that must be made for an East-Indian wedding. It is spicy and bright red in color. This curry is made with high fat pork and lots of vinegar which means it has a longer shelf life for
Fugias - East Indian Fugias
This is the authentic recipe for east Indian bread recipe often referred to as balloon bread. Similar to the varias, these fugias is a must-have bread at any East-Indian wedding celebration or often festive dinner. It needs a bit of practice in the beginning but is a fun bread to make.
Jenny
Oh this looks good. I love sarportel - Thanks will have to try soon.
Veena Azmanov
Thank you, Jenny
June
I love East India sorpotel and vindaloo very much but didn't know how to make it. I made this yesterday and everyone loved it. My first attempt. Thank you for the clear instructions. I'm going to make vindaloo next week for my husbands birthday
Veena Azmanov
Thank you, June. Yes, very easy to make. Let me know how the vindaloo turns out too .
Adolf creado
Veena From one EI to another I congratulate and thank you for posting our Ei recipes.dont stop
Iv just returned from Bombay my birth place and was lucky to have eaten some of the most delicious Ei dishes at my aunts house.Many people around the world do not know about us eIs..
Keep going veena..good on you.i can help.
Rgds
Adolf creado
Perth
Veena Azmanov
Thank you so much, Adolf. I am from Bombay too. Yes, it is true that not many people know about us.
Melroy Drego
Hi Veena,
Thanks so much for publishing these recipes. I'm east indian too and hope to be able to make them soon (life being so busy). It's great to have this as an ever-accessible archive.
One suggestion. I couldn't find a link to the videos you mentioned. It would be great if you could embed them in the page with the recipes.
(email me if you need help embedding).
Cheers
Mel
Veena Azmanov
Hey Melroy, Welcome, and thank you for the lovely comment. I have not started making videos for this blog. I currently do videos for my other blog Veena Azmanov.
The videos mentioned are in reference to that blog. I will change the bio accordingly. Thanks for bringing it to my attention.
Ainsley Valladares
Hi Veena, I recently discovered you and your fantastic culinary website. I am so proud of you an East Indian as myself from good old Bombay now in Ontario Canada. My grandfather Albert Misquitta was the editor of the Bombay East Indian magazine way back. Like you, my mother too was into cooking, baking, etc. Though not on such a scale. However I want to say I find your food website , especially East Indian focus to be of such great variety and choice. I will be using several of them soon. I wish you and your endeavours great and continued success. God bless you !!
Veena Azmanov
Thank you so much for such a lovely comment, Ainsley. It is so lovely to meet you.
I do a lot of non-Indian cooking and baking as well as cake decorating on my other blogs but it always bothered me that my kids may never know about me as an East Indian.
I knew a blog might just be the right motivation and method to keep it for future generations. It is nice to see people are appreciating it. Thanks
Wish you and your family a Merry Christmas Ainsley.