| 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)
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”