Recipe

• Sorpotel

• 1 Kg Bone lesspork
• 1 Pork liver, 1 heart, 1 tongue, 2 kidneys
• 3 Cups water, 12 red dried chillies/peppers
• 12 Peppercorns, 12 cloves garlic
• 1" Piece ginger, 1 teaspoon cumin seeds
• 8 Cloves, Two 1" pieces cinnamon
• 3/4 Cup of vinegar, 1/2 cup oil
• 1 Peg coconut feni, salt to taste
• 6 Green chillies/peppers, chopped
• 4 medium onions, chopped fine

• Procedure:

Wash and pat dry the meats. Put it in a deep pan with the water on medium heat. Cover with a lid and parboil the meats, approx 20 minutes. Remove from the fire, cool and dice the meats fine. Keep aside the water. Put all the spices except the green chillies/peppers and onion, into the blender/grinder with the vinegar and grind to a fine paste. Heat the oil in a deep pan on medium heat and lightly fry all the diced meat, stir frying continuously till it is lightly browned.

• To this fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat, chopped onions and green chillies. Lower the heat and let the sorpotel simmer for 45 minutes of more. Take care to stir occasionally.

• When the oil comes to the top and the sauce is thick, remove from heat. Remember that sorpotel tastes better on the 3rd or 4th day, after it has been warmed up once a day till the day it is served.