Sorpotel I

Sorpotel is a dish served at festivals. It is served with sannas, a type of rice
bread. I have included the recipe for sannas, even though you will not be able to make it – it uses the sap of the coconut palm (toddy) as the source of yeast.

1kg pork
1/2kg pork liver and heart
1 cup pork blood mixed with 1/2 cup coconut vinegar
1/4 bottle of coconut vinegar small ball of tamarind, soaked in a cup of water 1
whole head of
garlic, finely chopped 2 inch piece of ginger, finely chopped 3 onions, finely
chopped 4 green
chilies, finely chopped
salt to taste
Masala – grind the following into a paste with a little vinegar 20 dry chilies
1 teaspoon cumin seeds 6 cloves 1 tsp tumeric 10 peppercorns 1 inch piece cinammon bark

Wash and boil the uncut pork, liver and heart.

Cool and cube into small pieces then brown in a little pork fat, remove and set aside. Add ginger, garlic and onions and fry until onions change colour.

Add masala and stir and fry for a minute or so then return meat to pan along
with the tamarind and some of the vinegar if more liquid is required. Cook on a low heat for 1- 1 1/2 hours until meat is tender.

Add the chilies and blood (which may require a good stir prior to adding T.H.), cook for another ten minutes or so. Better eaten the next day re-heated!

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