| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Goan | Goanese | 1 | Servings |
INGREDIENTS
| 1 | kg | Pork |
| 1/2 | kg | Pork liver and heart |
| 1 | c | Pork blood mixed with: |
| 1/2 | c | Coconut vinegar |
| 1/4 | Bottle coconut vinegar | |
| 1 | sm | Ball tamarind, soaked in: |
| 1 | c | 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 | ts | Cummin seeds |
| 6 | Cloves | |
| 1 | ts | Tumeric |
| 10 | Peppercorns | |
| 1 | 1-inch piece cinammon bark |
INSTRUCTIONS
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- 1 1/2 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@wg.icl.co.uk (Trevor Hall)
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