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Home Other Regions Bomay Specials East Indian Pork Sorpatel

East Indian Pork Sorpatel

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Quantity Measure Ingredients Description
6 Nos Chillies, Green Minced
3 Tablespoon Chilly Powder, Red Roasted
1 Teaspoon Garam-Masala Roasted
8 Flakes Garlic Minced
2 Inch Ginger Minced
3 Medium Onions Minced
1 Kilogram Pork Cut in small cubes
5 Grammes Pork - blood Dried.
Quarter Kilogram Pork - Heart Cut in small cubes
Half Kilogram Pork - liver Cut in small cubes
1 Teaspoon Salt  
3 Tablespoon Vinegar  


Take the meat, liver and heart of the pig and cut them into large pieces and after having cooked them, place them in a frying pan and fry in their fat. Then cut the meat into small cubes
Cook minced onions, in a vessel, using lard; to this add green chillies, ginger, and chopped garlic Then put the meat into this. Add a little roasted curry powder, and also dried pig's blood, a sufficient quantity of vinegar a little salt, and powdered spices. Cook these well.
The dried blood is made is the following manner:
On cutting the pig, collect a little blood in a vessel with a little salt in it. Cook it on fire, until it dries. After rinsing it well, dry it in the sun. Once again, and then store it.

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