Sify Bawarchi
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By : Amitabh Mohanty
Category : Pork, Other recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Wash and pat dry the meats.
  2. Put in a deep pan with the water on medium heat.
  3. Cover with a lid and parboil the meats, (approx. 20 minutes).
  4. Remove from the fire, cool and dice the meats fine.
  5. Keep aside the water.
  6. Put all the spices except the green chillies / peppers and onion, into the blender / grinder with the vinegar and grind to a fine paste.
  7. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.
  8. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes.
  9. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat , chopped onions and green chillies.
  10. Lower the heat and let the sorpotel simmer fro 45 minutes or more.
  11. Take care to stir it occasionally.
  12. When the oil comes to the top and the sauce is thick, remove from the heat.
  13. The sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served.
  14. Cooking in an earthern pot over a low wooden fire adds to the flavour.
  15. Goes very well with steamed rice, idli's, sanna's and even appams.
1 kg - boneless pork
1 - pork liver
1 - heart
1 - tongue
2 - kidneys
3 cups - water
12 - dried red chillies / peppers
12 - peppercorns
12 cloves - garlic
1 inch piece - ginger
1 tsp - cumin seeds
8 - cloves
2 one-inch pieces - cinnamon
1/2 cup - vinegar
1/2 cup - oil
1 peg - coconut feni
6 - green chillies/peppers, chopped
4 - medium onions, chopped fine
salt to taste
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