Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Pork |
| ½ kilograms | Pork liver and heart |
| 1 cup | Pork blood mixed with: |
| ½ cup | Coconut vinegar |
| ¼ | Bottle coconut vinegar |
| 1 small | Ball tamarind, soaked in: |
| 1 cup | Water |
| 1 | Whole head of garlic, finely chopped |
| 1 | 2-inch piece of ginger, finely chopped |
| 3 | Onions, finely chopped |
| 4 | Green chillies, finely chopped |
| Salt to taste | |
| 20 | Dry chillies |
| 1 teaspoon | Cummin seeds |
| 6 | Cloves |
| 1 teaspoon | Tumeric |
| 10 | Peppercorns |
| 1 | 1-inch piece cinammon bark |
MASALA
Sorpotel is a dish served at festivals. It is served with sannas, a type of rice bread. I have included the recipe for sannas, even though you will not be able to make it ;- it uses the sap of the coconut palm (toddy) as the source of yeast.
Masala - grind the ingredients into a paste with a little vinegar.
Wash and boil the uncut pork, liver and heart. Cool and cube into small pieces then brown in a little pork fat, remove and set aside.
Add ginger, garlic and onions and fry until onions change colour. Add masala and stir and fry for a minute or so then return meat to pan along with the tamarind and some of the vinegar if more liquid is required. Cook on a low heat for 1- 1½ hours until meat is tender. Add the chillies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so.
Better eaten the next day re-heated! From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)