Ingredients:

• 1 kg – boneless Pork
• 1 – Pork liver
• 1 – heart
• 1 – tongue
• 2 – kidneys
• 3 cups – water
• 12 – Dried red chillies / peppers
• 12 – peppercorns
• 12 Cloves – Garlic
• 1 inch piece – Ginger
• 1 tsp – Cumin seeds
• 8 – Cloves
• 2in piece – Cinnamon
• 1/2 cup – Vinegar
• 1/2 cup – oil
• 1 peg – Coconut feni
• 6 – green chillies/peppers, chopped
• 4 – medium onions, chopped fine
• salt to taste

Method:

1. Wash and pat dry the meats.
2. Put in a deep pan with the water on medium heat.
3. Cover with a lid and parboil the meats, (approx. 20 minutes).
4. Remove from the fire, cool and dice the meats fine.
5. Keep aside the water.
6. Put all the spices except the green chillies / peppers and onion, into the blender / grinder with the vinegar and grind to a fine paste.
7. 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.
8. To the fried meat add the ground spices in vinegar and stir fry for 5 minutes.
9. Add salt to taste, coconut feni, any remaining vinegar, the stock of the boiled meat chopped onions and green chillies.
10. Lower the heat and let the sorpotel simmer for 45 minutes or more.
11. Take care to stir it occasionally.
12. When the oil comes to the top and the sauce is thick, remove from the heat.

Recipe courtesy of Amitabh Mohanty