Sorpotel

Marina Fernandes, (Dubai), Mangalore

 

Ingredients:

1 Kg. Pork
½ Kg Pork liver and heart along with other parts if available
Vinegar
A small ball of tamarind - soaked in a cup of water
Salt to taste

Grind in Vinegar:
25 to 30 red chillies (according to how spicy you want). Take out the seeds and soak it in hot water for 5 minutes before grinding.
1 tsp. cumin seeds
½ tsp. of turmeric powder
4 cloves
5 pepper corns
1 inch piece of cinnamon
1 tbsp. oil

Slice:
1 ½ pod of garlic, 2 inch piece of ginger, 5 onions and 4 green chillies.

Wash and boil the pork , liver and heart in full piece with little salt. Cool and cut into small cubes. Then in a frying pan, fry the pork cubes till little brown. (don't use any oil or ghee for frying the cubes). Keep the fried pork cubes aside.

In a handi, take some oil and fry onion, garlic, ginger and green chillies well. Then add the ground masala and also fry it well, once the masala is fried well, add the fried pokt pieces. Then add the tamarind water and salt as necessary. Cook it on slow fire till the meat is tender and cooked. Taste and see the gravy. Finally add vinegar ,salt and water only if necessary.