Sorpotel

Sorpotel

"This is traditional East Indian recipe and is prepared a day or two before Christmas, Easter or weddings. It is spicy and tangy and can be stored in the refrigerator for days as the vinegar content kind of pickles the meat. It is served as an accompaniment with other dishes or can be simply eaten along with a glass of wine or beer, It may be a bit tedious to prepare but worth every bite".

Ingredients

1 kg Pork

¼ kg pork liver

2 ears of pork (optional)

4 tbsp East Indian Bottle Masala*

2 tbsp vinegar

salt to taste

To be cut in juliennes:

2 pods garlic

2” ginger

5 green chilies

Directions

Wash pork, liver and ears. Boil them separately with a little salt (as each will cook at a different speed). When the water has dried up, set them aside to cool. Cut the meat into small cubes, about an inch thick. In a pan heat oil and fry the finely julienned ginger, garlic and green chillies. Remove and keep aside. Add the cubed meat along with bottle masala and fry the meat in batches. Add vinegar and salt to taste. Finally add the ginger garlic mixture and mix well. simmer on low heat for a few minutes.

*If you don’t have East Indian Bottle Masala, you can substitute it with, 2 tsp garam masala, 2 tsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder and 2 tsp Kashmiri red chili powder.