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Dukrachi Rakti – Pork Sorpatel Mangalorean Style

2 kg Fresh Pork Meat (Liver, tongue, intestine, ankles, ears, tail, etc.)
10 Bay Leaves
4 tbsp. Dry Pork Blood
5 gms. sliced ginger
20 pods sliced garlic
10 green chilies (Slit)
10 onions (fine chopped)
Lime size tamarind
Vinegar – to taste

For Masala:
12 dry red chilies
15 black pepper
1 tsp. cumin seed
1 tsp. coriander seeds
1 tsp. poppy seeds
Half inch whole turmeric
2 inch long cinnamon sticks
12 whole cloves
1 piece ginger

Half grated coconut
Salt – to taste.


Wash the Pork meat (internal parts like liver, tongue, and intestine other than ankles) with salt and Boil it with Bay leaves till it turn tender. Remove bristles from ankles, ears and tail by burning or shave, cut into very small pieces.

Wash the Dry blood 2/3 times till water is clear, squeeze and set aside. Soak the tamarind in half glass of water, Mix and squeeze and remove the pulp.
Heat oil, Fry the sliced ingredients, in same pan just roast grated coconut and keep it aside; add the ground masala to earthen pot along with fried sliced ingredients.
Add the Pork meat, stir, and add vinegar and tamarind water and Cook for 30 minutes.
Add the Dry Blood and boil for another 10 minutes or so just before finishes add roasted coconut mix well and Add Salt to taste.

# No Pork meat is used in this Dish called Rakhti, but chitterlings(pig’s large intestine), andouilles , trotters (feet), gizzard, head,kidney, liver, “lites” (lung), sweetbreads (thymus), tongue, snout (nose), and tripe (stomach), tail, ears are used. In goa or East Indian communities these pig parts are used in pork meat or to make sausages.

2 thoughts on “Dukrachi Rakti – Pork Sorpatel Mangalorean Style

  1. Hi ….this is very interesting.
    The similar recipe is prepared in southern part of Kolhapur and some neighbouring states. It is called Rakti. Means Blood dish. This is of two types. 1 Mundi Rakti and viscera Rakti.

    In Mundi Rakti, only head meat of goat is cooked its usual style and then at the end of end Rakti ie blood is mixed with the same to give a flavour. Similarly visceral organs like stomach, small intestine and lung is cleaned and cooked and at the end mixed with blood. This blood is collected while sacrificing a goat and stored for recipe. After collection it is mixed with salt. Clots are formed which are broken by hand before mixing with either head meat or gut meat. This recipe is basically prepared during religious sacrifices of goat.

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