Pork Sorpotel
Posted: Tue Nov 23, 2004 9:05 am
if any of you like Indian food....(not the dick they sell as curry)
then this one will blowyour mind
its spicy, sour, and very slightly sweet...
cubed pieces of pork along with the fat, vinegar and oh yeah...the most important ingredient: pig blood.....
dont believe me?
here's the recipe, takes a little time to make...but well worth it
Ingredients:
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste
Masala (paste) - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
Method:
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!
then this one will blowyour mind
its spicy, sour, and very slightly sweet...
cubed pieces of pork along with the fat, vinegar and oh yeah...the most important ingredient: pig blood.....
dont believe me?
here's the recipe, takes a little time to make...but well worth it
Ingredients:
1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar
small ball of tamarind, soaked in a cup of water
1 whole head of garlic, finely chopped
2 inch piece of ginger, finely chopped
3 onions, finely chopped
4 green chillies, finely chopped
salt to taste
Masala (paste) - grind the following into a paste with a little vinegar
20 dry chillies
1 teaspoon cummin seeds
6 cloves
1 tsp tumeric
10 peppercorns
1 inch piece cinammon bark
Method:
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!