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.
Pork Sarpatel
Print Rate Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Calories: 427kcal
Adjust Servings Here: 8 servings
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
- 1/2 tsp (1/2 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
- 1/2 cup (1/2 cup) Vinegar
- 1 tsp (1 tsp) Salt
- 1/2 tsp (1/2 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 1/4 cup vinegar and cook until brown (do not add water)
- Let cool – cut into fine pieces (about 1/2 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 1/2 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.
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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
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Oh this looks good. I love sarportel – Thanks will have to try soon.
Thank you, Jenny
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
Thank you, June. Yes, very easy to make. Let me know how the vindaloo turns out too .
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
Thank you so much, Adolf. I am from Bombay too. Yes, it is true that not many people know about us.