East Indian Pork Sarpatel In Bottle Masala

Posted By : Joanna D'souza

Sarpatel  dish is of Portuguese origin. Now commonly cooked in the Konkan coastal region of India. Primarily in Goa , Mangalore  and East Indians of Mumbai .The former Estado Da India Portuguesa Colony , Ingredients include meat and offals the meat is first parboiled then diced and sautéed before being cooked in spicy and vinegary sauce , Some people also use the Pork Blood  , This is one the most popular dish compulsorily cooked for all the special occasions.

Take a flesh , liver and heart of the pig and cut them into large pieces and after having cooked them place them in a frying pan and fry in their fats and juices , then cut the meat into small pieces , cook onions in a vessel using lard or pork fat to this add green chillies  , ginger , and chopped garlic  , Then put the meat into this add bottle mutton masala and you can also add dried pigs blood , and sufficent quantity of vinegar a little salt cook all these well

Please note the dried blood is made in the following manner  : on cutting the pig  , preserve a little blood in a vessel with a little salt and cook it on very low heat or until it dries up and cuddles after rinsing well expose it to the sun to dry once again , after this steps the dried pigs blood is ready to use   

Boiling And Dicing Procedure Of  Offals &  Pork Meat   

Buy 1 kg pork belly or pork neck meat which consist layers of fat and meat

100 gms pork liver

100 gms pork heart

let these pieces be kept in large chunks

Apply Salt

1 Teaspoon  Turmeric Powder  

Place them in a cooker do not add any water

It's important that you don't add any water when you make Sarpatel

Add ½  cup of vinegar

Then boil it for about 10 minutes until medium cooked

Once this boiling is done allow to cool after cooling

Get these pieces on chopping board and with sharp knife

Start cutting them in tiny cubical diced shape

The Remaining boiled meat liquid or stock  please set aside to be added to Sarpatel at later stage 

Ingredients Required For Cut Masala :

We need ingredients finely sliced into juliennes

2 pods Garlic

2 inch piece Ginger

5 to 8 Green Chillies

All cut lengthwise

Other Ingredients :

½ cup vinegar

1 Tablespoon Dried Pork Blood  ( Optional )

If its not available its not a problem at all you can do Sarapatel without blood too .

2 Tablespoon full Bottle Mutton Masala

2 to 3 Tablespoon Oil

Required amount of Salt

Method Of Preparation :

In a large vessel add Oil

Then add  Cut  Masala’s  Garlic , Ginger and Green Chillies cut in Juliennes 

On slow fire saute and fry on medium heat  

Do not Burn or Brown these Cut Masala’s Fry until Soft

Add a Tablespoon of Pork blood if not you can skip it saute fry and  mix well     

Then add to it  Bottle Masala

Saute slowly on low flame until the favours catchup with cut masala

Then add the chopped diced cubical Pork Meat with Offals give it a stir mix well

Then add remaining ½  cup of vinegar to have balanced taste

Add the above Meat stock that was Saved to add up to Sarapatel

Add required amount of  Salt

Then on slow fire simmer till its thoroughly cooked

Until oil separates and floats all around and over the Meat .

Pls Note : Sarpatel when cooked without water stays and lasts for many days weeks and even for a Month , So please make sure Sarapatel is cooked in its own juices

Heat Sarpatel in portions as and when you require and relish it with Fugias , Handmade Rice Rowtys , Naram or Karak  Pav