Sarpatel (Sorpotel)

Prep:
Take 1 kg pork meat with its thick layer of fat, and 1/2 kg pork liver cut into large pieces and boil in salted water.  Then cut them into little cubes, and lightly shallow fry (without any oil).

Cut these into long juliennes-
1 large Ginger root
1 whole Garlic pod
6-7 Green chillies

Start:
Take 2tblp oil and lightly fry the julienned items. Add 2 tblps bottle masala and lightly fry. 

Add the meat cubes, 200 ml vinegar and simmer on low fire till done.  When oil separates and floats on top you know its done.  Taste to check for tartness, and if required you can add more vinegar and simmer a little. 

Let it cool and store in sterilized airtight glass jars


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