Sorpotel

Ingredients

• •Pork
• •Offal
• •Vinegar
• •Spices

Steps

1. 1Clean the pork and offal thoroughly, then cut into small, even cubes.
2. 2Boil the meat and offal separately in water with a little salt and turmeric until just cooked through, then drain and reserve the cooking liquid.
3. 3Grind a paste from dried red chilies, garlic, ginger, and a blend of warm spices such as cumin, peppercorns, and cinnamon, using vinegar instead of water to bind it.
4. 4Heat oil in a heavy pot and sauté chopped onions until golden-brown.
5. 5Add the ground spice paste and cook for several minutes, stirring frequently, until the raw smell disappears and the paste darkens slightly.
6. 6Add the boiled meat and offal to the pot along with some of the reserved cooking liquid and additional vinegar to taste, then bring to a simmer.
7. 7Cover and cook on low heat for 30 to 40 minutes, stirring occasionally, until the meat is very tender and the gravy has thickened into a rich, dark, tangy sauce.
8. 8Traditionally sorpotel tastes even better the next day, so let it rest overnight if possible before reheating gently and serving with rice or bread.