In a large vessel, add the chopped onions, chopped chillies, 4 tbspns oil and the oil which we've kept aside after frying the pork meat
Cover the vessel with a lid
Once the onions start becoming golden brown, add the garlic ginger paste and give it a mix and cover the vessel again
Let the onions and ginger garlic paste cook until it looses it's raw smellNote:- this will take around 20minutes After about 20minutes, add all the masala paste and the pork stock that we've kept aside, to the onions, stir it well and cover the vessel
As soon as it starts boiling, remove the lid of the vessel, lower the gas flame to medium and let this boil for 25 minutes on medium flame
Now, after boiling the gravy for 25minutes, since this was a big batch, I wouldn't be able to make all the sorpotel in one large vessel. So i turned off the gas flame, added all the meat into the vessel and mixed it well.
I then emptied half the sorpotel in another big vessel so that it gets more space to cook and it becomes easier to stir and add ingredients, etc.
Add 3 tbspns sugar, 2 cups water and approx 3tspn salt into each vessel, stir it well and allow it to boil for the next 20-25 minutes
Turn on the flame to medium and let the sorpotel boil
Check if you require more sugar, salt or Vinegar you can add it at this stage and let it boil
The taste has got to be vinegary, sweet and spicy and the gravy consistency has to be thick
Turn the flame off
Sorpotel has to be boiled once a day for three days(that's how it releases it's flavour)
Once it is completely cool, on the fourth day you can store it in batches in the deep freezer section of your refrigerator and eat it even after 6 months (that's if it remains that long without it being attacked by sorpotel lovers like me, at your place😋😋😋 )
The longer you keep sorpotel, the better it tastes and each time you boil sorpotel, the better it tastes.
Enjoy your sorpotel with Sannas, Hot Pao, Kadak Pao or Pulao or you can even eat it for breakfast with a sunny side up... Yummmmm😋😋