Thursday, 2 May 2013

Herman's Pork Sorpotel

1 kg Pork ¼ fat and ¾ meat on it! 
1/2 kg (Combination of Pork Liver + Tongue+ Kidney + Heart)
Dried Pork Blood : 1 Tbsp/100 gms
3 medium sized Onion
3-4 Green chilli
Oil for frying. ½ cup
1 peg Feni (Coconut, Cashew)
For the Masala:
4-5 tbsp Vinegar
A walnut sized ball of tamarind (Soak the tamarind in water and remove the pulp)
20 Kashmiri chillies
1 tsp Cumin Seed
12 peppercorns
1 tsp Turmeric Powder
6 Cloves
2 inch cinnamon stick
10 cloves Garlic
2 tea spoons sugar
1 inch Ginger
How to make Sorpotel:
Make a fine paste of the ginger, garlic, red chillies, cloves, cumin seeds etc (Ingredients listed under “for Masala”) with vinegar, and if needed very little water, preferably stick to vinegar!
Wash the Dry blood thrice, squeeze and set aside. Wash and boil the pork and liver, tongue (delicately remove the rough skin from the top of the tongue off) kidney and heart.

Once the meat is tender, take it out and dice it fine into small cubes.(even the fats, they will give flavor and melt anyway). Keep the meaty water stock aside, we will need it later on!
Fry in a pan without using any oil till the meat attains an even brown colour. (Fry in batches, the fatty pieces first so that they will release the oil, then the meat and then the insides)
Heat oil in a big cooking pan, add the sliced onions and fry till they are golden brown in colour.
Add the ground paste and fry till the oil leaves the sides of the pan.
Add the fried pork and dried blood along with meaty water stock that we kept aside, salt and Feni
Cover and cook on a low flame till meat is tender.
Add slit green chillies and cook further on a low flame for 10 minutes.
For a special flavor twist, cook it the following day for another 20 minutes and again for 1-2 days more. Sorpotel tastes better if it is allowed to ‘pickle’ for a couple of days after being prepared
Serve with steamed rice or bread.

No comments:

Post a Comment