East Indian Pork Sorpotel

How to make an East Indian Pork Sorpotel.

Ingredients: Serves 4

  • 1 kg pork belly
  • 1/4 kg pork liver
  • 50 g ginger
  • 75 g garlic
  • 10 large green chillies
  • 2 tsp turmeric powder
  • 1 heaped tbsp garam masala
  • 1 cup of white vinegar
  • salt


  1. Wash, pat dry and cut the meat and liver into large chunks.
  2. Apply a teaspoon of salt and a teaspoon of turmeric to the meat.
  3. Place the meat in a large pan and fry the pieces until almost fully cooked.
  4. Let it cool.
  5. Strain off any stock that remains and retain for use later, if required.
  6. Cut the meat and liver into tiny pieces, approximately 1cm in size.
  7. Fry the pieces in small batches until the meat starts to change colour.
  8. Cut Julienne style the ginger, garlic and green chillies.
  9. Heat some oil in a pan and fry the the fresh spices until they begin to change colour.
  10. Add in the cut and fried meat pieces to the fresh spices and mix well.
  11. Add in the heaped tablespoon of garam masala and another teaspoon of turmeric powder to the mix.
  12. Add the vinegar to the mix next.
  13. You may add the strained stock as well at this time if you find the mix a bit too dry.
  14. Bring the mixture to a boil and add salt to taste.
  15. Turn off the heat.
  16. Reheat the Sorpotel once or twice in the next day or two before consuming.
  17. Serve with steamed rice and enjoy!
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