Sorpatel (just with lean pork meat, liver and kidney)

Requirements

Sorpatel (just with lean pork meat, liver and kidney)

1 kg boneless lean pork meat.

¼ kg of pork fat.

1 portion pork liver and kidney

3 cups water

1 inch piece fresh ginger

1 teaspoon cumin seed

8 cloves

2 pieces cinnamon sticks (one-inch each)

12 dried red chilies

12 peppercorns

12 garlic cloves

¼ cup vinegar

¼ cup oil

1 tablespoon salt

6 green chilies, chopped

4 medium onions, chopped fine

Directions

Wash and pat dry the meats. Put 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 for stock.

Put all the spices except the green chillies and onion, into the blender with the vinegar and grind to a fine paste.

In a deep pan on high heat fry the fat and lightly fry all the diced meat. Stir fry continuously till diced meat attain light brown tinge. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes. Add salt to taste, 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 or more. Take care to stir it occasionally. When the oil comes to the top and the sauce is thick, remove from the heat.

Warm up the dish once a day for at least 3 days before serving as it gets tastier. Serve with  sanna, bread, white rice or pulao.