Over the last years, we have started making sorpotel for Christmas together as a family. My sons, husband and myself all join in to prepare the pork, the masala and put it together. It has become our special Christmas tradition.

This year, I used our new kitchen grinder (Ninja) and chopper for the onions which gave the final result a very special feel. This will be part of our Christmas day dinner with friends and family.

Masala: 

55 gms clean ginger – chopped

55 gms clean garlic – chopped

2 tsp turmeric powder

2 tsp peppercorn

30 red Kashmiri chill

20 cloves

10 cardamom or 1/2 tsp cardamom powder

8 sticks cinnamon (1/2 inch)

Dry tamarind- approx. 2 tbsp – remove tamarind seeds

Roast the chillies lightly so that grinding is easier.

Grind all the hard spices to a fine powder. Add the red chillies and grind to a fine powder.

Add garlic , ginger and grind to a fine paste using 3-4 tbsp vinegar ( Goa vinegar if available).

Meat – Stage 1

3.2 kg pork ribs (tynn ribbe)  – cut into 4- 5 blocks for even boiling

500 gms pork liver -cut into 3 pieces

4 cloves garlic – crushed 

1 inch ginger – crushed

2 tsp salt

Mix all the ingredients in a flat pan. Th pan should be wide enough for all the meat blocks to fit closely together. The liver can be placed on top of the meat or between the meat.

Add 1 – 2 cups water and bring to a boil. Lower the temperature to medium and leave to cook for 20 mins. The liver & pork should be firm.

Leave to cool.

Meat – Stage 2

Cut meat and liver into small cubes, saving the cooking liquid for later.

Spread in baking tray and grill in the oven  in batches. Turn regularly to toast the cubes. The cubes burn easily and should therefore be checked every few minutes.

Empty the baking tray into a deep bowl and continue with the next batch until all the meat is grilled.

Meat – Stage 3

500 gms onion  – finely chopped

8 green chillies – finely chopped

Now you can reuse the flat pan that the meat was cooked in. Fry onions & chillies to soft & brown in oil.

Add the ground masala and fry well to release the flavours.

Add meat and liver cubes and mix well. Add meat cooking liquid an cook for 20 mins on low.

Add vinegar, salt, pinch of sugar or a tablespoon or two of powdered jaggery to taste.

Cool well before freezing in portion packs for Christmas.