Pork Sorpatel

Ingredients:

• • 2 lbs Pork (preferably shoulder cut or picnic cut. Can also use Butt Roast)

  • 3 Large Onions sliced thin

  • 5 cloves garlic diced fine

  • 2-3 green chillies slit

  • ½ inch ginger diced fine

  • Vinegar to taste

  • Salt to taste

  • 2 tbsp Baffat Powder (this is a special mangalorean spice that we get from mangalore India)

  • marble sized ball of tamarind or ¼ tsp of tamarind paste

Preparation:

• 1. Put the pork in a large vessel without any water and cook on a low flame with the dish covered for about 10 minutes. The idea is to get the meat to turn pink on the outside but not to cook it. This retains the flavor of the pork better. If you overcook it at this point the meat will start to disintegrate and not pull up the flavors of the spices. Alternatively, you can choose not to do this if you are worried you will overcook the meat and just proceed to step 2. Place any stock generated into a small bowl or glass and put the tamarind in it.

  2. Dice the pork into small pieces. In the dish you are going to cook the pork in add the diced pork and the onions, ginger, garlic, green chillies, salt, and the baffat powder. Mix all of the above well. Now cook it over low heat.

  3. Once the onions begin to get tender, add the stock with the tamarind into the dish if using the tamarind paste. If using whole tamarind squeeze out the juices from the tamarind and pour the stock without the tamarind into the dish of meat.

  4. Add vinegar to taste.

Additional Info.:

Cuisine: Indian (Mangalorean)