Diced pork and liver in a spicy curry (Sarapatel) recipe
ingredients
1 kg (2.2 lb) Pork, with some fat, washed, cut into large pieces
250 g (9 oz) Pork liver, washed, cut into large pieces
3/4 cup (150 ml) 5 fl oz Vegetable oil
250 g (9 oz) Pork liver, washed, cut into large pieces
3/4 cup (150 ml) 5 fl oz Vegetable oil
For the spice paste:
15 - 20 Kashmiri chillies (sookhi lal mirch)
15 Black peppercorns (sabut kali mirch)
1 tsp (2 g) Cumin (jeera) seeds
2 Cinnamon (dalchini), 1 inch sticks
7 Cloves (laung)
1/2 tsp (1 g) Turmeric (haldi) powder
24 cloves Garlic (lasan), minced
3 inch piece Ginger (adrak), minced
11 tbsp (165 ml) 5 1/2 fl oz Vinegar (sirka)
4 Onions, medium-sized, chopped
2 1/2 tsp (10 g) Salt
2 - 3 Green chillies, slit (optional)
15 Black peppercorns (sabut kali mirch)
1 tsp (2 g) Cumin (jeera) seeds
2 Cinnamon (dalchini), 1 inch sticks
7 Cloves (laung)
1/2 tsp (1 g) Turmeric (haldi) powder
24 cloves Garlic (lasan), minced
3 inch piece Ginger (adrak), minced
11 tbsp (165 ml) 5 1/2 fl oz Vinegar (sirka)
4 Onions, medium-sized, chopped
2 1/2 tsp (10 g) Salt
2 - 3 Green chillies, slit (optional)
method
1. Boil the pork and liver, separately, in water to cover, for 20 minutes. Keep aside to cool. Lift the pieces of meat out of the stock. Strain and reserve the stock.
2. Cut the pork and liver into small cubes. Separate the cubes into 4 portions and fry each portion in a frying pan with 1 tbsp of oil each time until lightly browned. Keep aside.
3. For the spice paste, grind the spices, half the quantity of garlic and ginger with 8 tbsp vinegar to a smooth paste.
4. Heat the remaining oil in a large pan; add the onions and saute until soft and golden brown. Add the remaining garlic and ginger; saute for 1 minute.
5. Add the spice paste and saute for 3 - 5 minutes, stirring continuously.
6. Add the fried pork, liver, and salt; mix well. Add 2 cups of hot stock and bring the mixture to the boil. Lower heat and simmer covered, for 30 minutes, till the pork is tender.
7. Add the remaining vinegar, green chillies, and more stock, if necessary; simmer for 5 - 10 minutes. Remove from heat. Serve hot.
Note: Cook this dish at least 2 days before serving for the flavours to mature.
2. Cut the pork and liver into small cubes. Separate the cubes into 4 portions and fry each portion in a frying pan with 1 tbsp of oil each time until lightly browned. Keep aside.
3. For the spice paste, grind the spices, half the quantity of garlic and ginger with 8 tbsp vinegar to a smooth paste.
4. Heat the remaining oil in a large pan; add the onions and saute until soft and golden brown. Add the remaining garlic and ginger; saute for 1 minute.
5. Add the spice paste and saute for 3 - 5 minutes, stirring continuously.
6. Add the fried pork, liver, and salt; mix well. Add 2 cups of hot stock and bring the mixture to the boil. Lower heat and simmer covered, for 30 minutes, till the pork is tender.
7. Add the remaining vinegar, green chillies, and more stock, if necessary; simmer for 5 - 10 minutes. Remove from heat. Serve hot.
Note: Cook this dish at least 2 days before serving for the flavours to mature.
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