Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water anywhere it’s served, no matter how you spell it. And as we always say, our East Indian version tastes ten times better than the Goan version of this age old traditional Portuguese recipe. Wink wink! Today, the versatile Jude Fernandes, a true-blue East Indian now living in Australia has contributed his recipe of the East Indian Sorpotel that will leave you drooling. As part of the East Indian Series, we look at how to prepare the yumtastic Sorpotel Pav today.
Cut the pork pieces in 2-inch squares.
Then fry them along with the fat till lightly brown.
Lightly fry the remainder of the pork pieces along with the fat and pork liver.
Once cool, dice all the pork liver, pork meat and fat into small pieces and set aside.
Now it’s time to work those fingers by cleaning the garlic and ginger.
Mince and fry the ginger, garlic and a few chillies for the sorpotel.
Add the diced pork to the garlic and ginger mix, and continue to cook.
Add our special East Indian bottle masala to pork meat and continue stirring.
Doesn’t it look amazing? Even if I do say so myself. 😉
A bit more time on the fire, and finally, the sorpotel aka sarpotel is ready.
Cut open the pav and stuff the sorpatel in it. Easy Indian food, East Indian food!
Ready to eat? Enjoy your East Indian Sorpotel with a glass of kimad or homemade wine. Sukhala! And come back next week for another delicious East Indian recipe.
Jude is a passionate home chef who delights in authentic East Indian cuisine. Eating is his passion, dieting forever being forgoton in the quest for good food. Jude has travelled the world and savoured the flavours of good cooking in over 35 countries. Currently working on his first recipe book, Breakfasts from around the world, he is an eternal philosopher, who often wonders if heaven holds a suitably stocked kitchen for those with a passion such as the one he possesses. Jude dabbles in Fusion cooking, mixing East & West, and quite successfully, he might add.