PORK SORPOTEL

Ingredients:


1.5 kg Pork (mix of 1 kg shoulder meat, 300gms liver & 200 gms ears)
(The meat and ear should be boiled w/2 cups of water, 3 bay leaves + 2 pcs of cinnamon stick and salt for abt 10 mnts & set aside
The liver should be boiled separately w/1 cup of water, 1 bay leaves + 1pc of cinnamon stick + salt and let it cool)
4 big Onions diced
3 pods Garlic
2 Sq inch Ginger
2 Green chilis
10 Cloves
3 bay leaves
2 Cinnamon Sticks
Salt to taste
25 or more Dry red chilis (long or Kashmiri)
2 Tspn Coriander seeds
1 Tspn Cumin seeds
½ Tspn Turmeric powder
10 pepper corns
A lemon size tamarind
¼ cup Vinegar

Method:
For ground masala:
1.Grind the following to a fine paste adding vinegar and sufficient water- Red chilis, coriander, cumin, turmeric, pepper corn, tamarind, cinnamon sticks, cloves (from the above listed ingredients)+ 1 onion, 1 garlic pod, 1 Sq ginger and set this paste aside.
2.Dice the remaining 3 onions, 2 pods garlic, 1 Sq inch ginger and the 2 green chilis & keep aside.
3. Cut the pork meat/ear into small pieces and retain the water for later use.
4. Similarly cut the liver, retain the water & set aside.
5. In a heavy bottom vessel, add the pork meat and ear and in low fire, fry the meat w/out adding any oil for about 5 mnts. The fat from the meat will ooze out by itself. Add item # 2 to this and keep frying for another 5 mnts. Add liver and fry for another 2 mnts. Add the grounded masala(item #1) and mix well and you may now add the water that was retained earlier as per your desired thickness.
6.Add bay leaves and salt and a Tspn of sugar(optional). Cook for another 5 mnts or until the meat is completely cooked.
Serve with Sanna’s, Dosa’s, appam…