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.
Servings 8 servings
- 1 kg Pork cut to large chunks
- 100 grams Pork liver cut to large chunks
- 100 grams 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)
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)
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
- 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.
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