1.25 Kgs Pork cut into Small Pieces
1 Pig Heart
250 Gms Pig Liver
3 Big Onions Finely Chopped
15 Cloves Garlic Finely Chopped
15 Green Chillies Finely Chopped
3 inches Ginger Finely Chopped*-
Each of the below ingredients to be dry roasted separately and ground in vinegar and water
15 Red Chillies
1 Spoon Black Pepper
1 Heaped Spoon Cumin Seeds
1 heaped Spoon Mustard Seeds
2 Heaped Spoons Coriander Seeds
1 Spoon Cuscus (poppy seeds)
4 big sticks Cinnamon
4 Cardamom Pods
1 tsp Shahi Jeera
1 Onion Sliced
1 tsp Turmeric Powder
1 small piece nutmeg
A small lemon sized ball of Tamarind
Half cup vinegar
4 tbsp. Oil
2 Cinnamon Leaves
Salt to taste
3 tbsps Pork Blood or 150 gms black pudding smashed and soaked in vinegar.
Clean the pork, wash and cut into big chunks. Boil adding 1 tsp salt and 2 cups water. Don’t cook fully. Just boil for 10 minutes and remove. Similarly, cut the heart and liver, wash and boil in ½ tsp salt and 1 cup water. Allow to cool. Drain and reserve the stock. Cut the pork, heart and liver into very small pieces.
In a deep pan fry the pork and liver pieces in batches slightly in its own fat and remove.
In a deep vessel, heat 4 tablespoon oil and fry the minced green chillies for 30 secs. Then add the chopped onions and 1.5 tsp salt fry for a minute and add the bay leaves. After two minutes add the garlic and ginger and fry for 5 minutes. Now add the ground masala, mix well and cook on slow fire for 5 minutes. Add the masala water and stock (from boiled meat) and cook for another 5 minutes. Add the fried meat and liver pieces and cook on slow fire for 45 minutes. Add salt and vinegar to taste.
Add the pork blood or black pudding and cook for another 15 minutes.
Pork Sorpotel is ready. You can have this with Sannas or Appams or Rice Pancakes or just plain rice or dunk with bread.