Pork Sarpatel, Sorpotel

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.

Course Dinner, Lunch

Cuisine East-Indian, Indian

Keyword pork, Sarpatel, Wedding food

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 427kcal

Cost $10

Ingredients

1 kg Pork cut to large chunks
6 oz Pork liver cut to large chunks
6 oz Pork heart keep in large pieces
½ tsp turmeric powder haldi
10 Garlic cloves thinly slices
1 inch Fresh Ginger thinly sliced
3 Green Chilies thinly sliced
2 tbsp Cooking oil
2 tbsp Bottle masala
½ cup Vinegar
1 tsp Salt
½ tsp Pepper
1 tbsp Dried pork blood (optional - a traditional ingredient)

US Customary - Metric

Instructions

Par-boil the pork - Place the pork, heart, and liver in a heavy bottom pot. Season with salt, pepper, and turmeric. Place it on medium heat and stir-fry until no longer pink adding half the vinegar.
Pro tip - it is easier to cut meat into smaller pieces once it is par-boiled so cook on medium to low heat and do not add water. The meat will release some of its juices as well.
Cut the pork - Remove from the heat and let it cool to almost warm. Then, cut the meat into small 1/2-inch pieces.
Pro tip - you can do this step a day ahead and keep the chopped meat in the fridge.

Saute

In a heavy-bottom cooking pot add oil and fry the ginger, garlic, chiles for 2 minutes. Then add the bottle masala and fry a minute more on low heat.
Pro tip - ensure the heat is low as we do not want to burn the bottom masala spice mix.
next, add the chopped meat, followed by the remaining vinegar. Cover and cook until the meat is cooked through.
Pro tip - if you are using the dried pork blood you can add it in along with the chopped meat. I do not use it.
Taste and adjust seasoning. Add more vinegar is necessary

Nutrition