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Pork Sorpotel/ Sarapatel

¾ kg pork with fat (if using the liver, otherwise use 1 kg pork) ¼ kg liver
1½ tsp salt
3 – 4 bay le
aves + an extra 2 – 3 leaves, fresh or dried
Enough water to boil the liver in

2 green chillies (chopped) (increase for added spice)
1 inch ginger (chopped)
2 large onions (diced)
100 gms blood (optional)
1 tbsp oil or pork fat
Salt and extra vinegar to season

For the ground masala:

7 – 10 mild Kashmiri chillies
1½ inch cinnamon
6 cloves
½ tsp whole peppercorns
1 tsp whole cumin
½ tsp ground turmeric
1 inch ginger
6 large flakes garlic
A walnut sized ball of tamarind
About 2 tbsp vinegar (white or red wine)


Place the liver, salt and bay leaves into a pot with cold water. Bring to a rolling boil and cook for 3 – 5 minutes at the boil. Skim off any scum that rises to the surface.

Drain. Dice the liver into very small pieces. Discard the water and bay leaves.

Dice the meat into the same size dice as the liver.

Fry the meat and boiled liver together in a large pan, for a few minutes, until the meat is sealed, and a light brown. Keep aside.

Fry the green chillies, onion and ginger in the fat left over from frying the meat (or add a tbsp of oil/ fat to help the onions fry).

Fry for about 5 – 6 minutes, until the onions are just soft and starting to colour. Keep aside.

Toss together the Kashmiri chillies, cinnamon, cloves, peppercorns and cumin in a hot, heavy pan for about 2 minutes, stirring constantly.

Grind the spices with the turmeric, ginger, garlic and tamarind, using about 2 tbsp of vinegar (any kind, I use red wine vinegar) to loosen the mixture a bit. If the masala needs it, add a little more water while grinding.

Now add the finely ground masala to the same pan in which the pork/ onions were fried, add a little more pork fat or oil, and fry, stirring every so often, on a medium to low heat until the fat starts to separate (about 10 minutes).

Once the masala is fried, add the fried chillies, ginger and onion, the fried meat and liver and the blood (if using). Throw in the extra bay leaves.

Mix together well, then add about ½ a cup of hot water. Season with salt to taste (I use about 2 tsp).

Stir together and simmer on a low heat until the meat is tender, and the sauce is of the consistency that you want it. If you want it with more sauce, add a little more water. If not, leave it to dry out a little bit.

Taste and adjust seasoning, adding a little more salt or vinegar to taste.

Sorpotel tastes best the next day, so if you are making it for company, I would suggest making it a day or two in advance. It freezes very well, and keeps in the fridge for two to three days

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise