Yield: 1 Servings
|½ kilograms||Pork liver and heart|
|1 cup||Pork blood mixed with:|
|½ cup||Coconut vinegar|
|¼ \N||Bottle coconut vinegar|
|1 small||Ball tamarind, soaked in:|
|1 \N||Whole head of garlic, finely chopped|
|1 \N||2-inch piece of ginger, finely chopped|
|3 \N||Onions, finely chopped|
|4 \N||Green chillies, finely chopped|
|\N \N||Salt to taste|
|20 \N||Dry chillies|
|1 teaspoon||Cummin seeds|
|1 \N||1-inch piece cinammon bark|
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)