Mangalorean Recipes

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Pork Sorpatel 1

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Quantity: Measure: Ingredients: Description:
1.5 Kilogram Pork Par boil and cut in small pieces
Half Kilogram Pork - liver Par boil and cut in small pieces
1 Teacup Pork - blood Add tp ,eat wjo;e cpplomg
20 Nos Chillies Red Dry For grinding
1 Tablespoon Coriander/Dhania For mince masala
1 Dessertspoon Jeera/Cumin Seeds For grinding
1 Dessertspoon Mustard Seed For grinding
1 Teaspoon Pepper Corns For grinding
1 Teaspoon Turmeric/Haldi Powder  For grinding
10 Nos Cloves (spice) For grinding
2 Sticks Cinnamon For grinding
3 Nos Onions For grinding
6 Medium Chillies Green For mince masala
1 Inch Ginger For mince masala
2 Pods (whole) Garlic For mince masala
4 Tablespoon Vinegar For grinding
3 Teacup Water For boiling
A Little Salt For taste


Cut the pork and liver in small bits about half centimeter cubes. and wash well.  The blood comes generally in a powder form, so wash it, strain it, and powder it.

Grind the masala, and keep aside.  Prepare the mince masala.  Mix both these with the meat, liver, vinegar and salt.

Cook it for one hour.   Then add blood fifteen minutes before putting the stove off.   After the blood is put, simmer the curry.

The dish turns more delicious if it is cooked a day before.   It can remain for many days.

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