EAST INDIAN SARPATEL

Sarpatel has always been one of my absolute favourites — a true East Indian classic packed with bold, deep flavours. For this version, I’ve added a subtle yet distinctive twist. Along with the traditional East Indian Bottle Masala and cut masala flavours, I’ve used coconut toddy vinegar and coconut fenny, which add a lovely depth, warmth, and slight sharpness to the dish. At times, I also replace coconut fenny with cashew fenny, depending on availability — both work beautifully and elevate this beloved dish.

INGREDIENTS

1.6 kg pork

400 g pork liver

3 tbsp East Indian Bottle Masala

14 green chillies, julienned

80 grams garlic cloves, finely chopped

25 grams ginger, finely chopped

2 tbsp coconut toddy vinegar

2 tbsp cashew fenny or coconut fenny

Salt to taste

Turmeric powder (for applying optional)

Coarse grind the chopped garlic,ginger and green chillies and set aside.

METHOD

1. Prep the meat : Apply salt and turmeric to the pork and pork liver. Rest for 20 minutes. Wash thoroughly, then pat dry.

2. Marinate : Marinate the pork chunks with 1 tbsp Bottle Masala and 1 tsp ginger-garlic paste.

3. Boil : Boil the pork and pork liver together in just enough water for about 30 minutes. Reserve the stock. Allow the meat to cool, then cut the pork and liver into small cubes.

4. Fry in stages : Fry the pork fat first without adding oil. Remove and keep aside. Fry the pork meat pieces in the same fat, remove and keep aside. Finally, fry the pork liver pieces for about a minute. Remove and keep aside.

5. Prepare the masala base : Using the remaining pork fat oil, sauté the coarsely ground garlic, ginger, and green chillies. Add a little reserved stock to help the masala cook.

6. Cook the masala : Add 3 tbsp East Indian Bottle Masala powder and mix well. Add some more stock and cook for 2 minutes.

7. Combine & slow cook : Add back the fried pork meat, pork liver, and pork fat. Mix well and cook on low flame, stirring occasionally.

8. Finish the dish : Once almost done, increase to medium flame. Add the coconut toddy vinegar and fenny. Cook for another 15–20 minutes or until well done.

9. Final touch : Adjust salt if required. Switch off heat and allow flavours to settle before serving.

A rich, bold, and flavour-packed East Indian Sarpatel, best enjoyed the next day — just like tradition intends.

East Indian Pork Sarpatel with Chitaps (recipe 1)

https://www.mykitchenstories.net/.../east-indian-pork...