Pork Sorpatel 2 - Preserve

Ingredients

Quantity	Measure	Ingredients	Description:
1500	Grams	Pork	Cut large pieces and boil
40	Nos.	Chillies Kashmir	Grind in vinegar
1	Tablespoon	Jeera Powder	Grind in vinegar
2	Bits	Turmeric/Haldi	Grind in vinegar
1	Tablespoon	Mustard Seed (Sarson)	Grind in vinegar
15	Nos.	Cloves (Lavang)	Grind in vinegar
1	Tablespoon	Pepper Corns	Grind in vinegar
3	Stalks	Cinnamon (Dalchini)	Grind in vinegar
3/4	Bottle	Vinegar	Used for grinding as needed.
	As Required	Salt	to taste
15	25 g	Chillies Green	For slicing masala
3	Pods (whole)	Garlic (Lason, Losun)	For slicing masala
2	Inch	Ginger (Adhrak)	For slicing masala

Method

Grind all dry masala in vinegar and wash mixer. Use vinegar to remove the masala stuck to it.

Slice green masala.

Cut pork into big pieces and keep on fire in a vessel and boil in its own gravy, then keep down, and allow to cool. When the meat is cold, cut this meat in small pieces. - it is easier to cut the cooked meat.

Heat one spoon of ghee in a vessel and put the meat pieces, stir and brown them well.

Add sliced masala, stir and brown it.
Add ground masala, stir and fry well, till oil comes out.
Add vinegar with which the mixer was washed, and remaining vinegar in the three quarter bottle or more, if required.
Add salt to taste.
Stir frequently and boil till the meat is soft.
No water is to be added to this preparation.
When meat is soft and well cooked, keep down the vessel and tie a piece of cloth to the mouth of the vessel and cool it perfectly, then fill in a jar or in bottles and corm tight.
Can keep for a long time.
Whenever required, remove required quantity and warm it and serve.