Sorpotel

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)

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