Preparing Sorpotal

Sorpotal is time consuming and difficult to make. With that being said, its worth the effort. Its also can be frozen and stored for an extended period of time as the spices and vinegar act as a preservative.  
Just heat and serve!


The recipe below is for:
East Indian Sorpotal
Pork 2 lbs
Beef Liver 0.5 lbs
Garlic  2 oz
Ginger  2 oz
Green Chillies 2 oz
Bottle Masala  1 oz
Oil 6 tbsp
Vinegar 8 tbsp
Salt to Taste

Salt pork for 6 hours. Then wash and dry.
Par boil with a little water.
Cut meat into 1/2 " cubes and reserve on side.
Cut ginger, garlic and chillies into 1 inch very fine slivers.
Fry cut ginger/garlic/chillies in oil.
Add Bottle Masala. Sautee for 2 minutes .
Add Pork/Liver and cook together with Vinegar.
Cook on low for approx 1 hour, stirring every 10 minutes.
Add salt and vinegar  to taste.

Hint: Red wine vinegar or Balsamic vinegar works better.
Tastes best after a few days.

For more information on bottle masala, go to:
              www.BottleMasala.com

Starting from the bottom going clockwise: Green Chilies, Garlic, Pork, Pork Fat, Beef Liver, Ginger and in the center Bottle Masala.