1250gms Pork belly
4 large onions finely chopped
1 ½ tablespoon Vinegar
Small ball of tamarind soaked in warm water
1 ½ inch black jaggery (scraped)
2 slit green chilies
Oil as required
Masala to grind:
14 – 16 Kashmiri chilies
20 cloves of garlic
1 inch ginger
¾ teaspoon Cumin
2 inch cinnamon stick
¾ teaspoon turmeric
** Grind the above masala with vinegar to a paste (5 tablespoon).
Pre – Preparation:
1. Cut the pork into two pieces.
2. Boil the pork and liver with salt, 1½ inch ginger crushed and ½ teaspoon turmeric.
3. Boiling takes about 30/40 minutes (make sure you have enough water in the pot).
4. Remove the meat in a tray and cool. Save the stock for later use.
5. Now cut the meat and liver into small pieces
6. Fry the meat pieces till they get braised on all side, in 1 teaspoon oil as the pork will release its own fat.
7. Use 2 tablespoon of fat to fry the liver and discard excess fat or if you like more fat in your sorpotel then you could use the excess fat while frying the onions.
*** Fry the meat and liver separately.
*** If you are using lean meat no need to add ginger and turmeric while boiling , Just salt.
1. Take a pot and sauté the onions till they turn translucent.
2. Now add the ground masala and cook for 1 min.
3. Add the pork stock (400ml), jaggery, 3 tablespoon tamarind water and vinegar.
4. As the gravy comes to a boil, add the meat and liver pieces.
5. Add little water or stock to adjust the consistency of the gravy.
6. Add two slit chilies and cook till the sorpotel is done.
7. Check salt to taste.