Sorpotel

Method

Dry roast the cumin seeds, coriander seeds, peppercorns, cinnamon, and cloves in a heavy-bottomed pan for 2 minutes, then grind to a fine powder. Heat oil in a large heavy-based pot and fry the sliced onions until golden brown, approximately 5 minutes. Add minced garlic and ginger, cooking for 1 minute until fragrant, then add the pork shoulder and sear for 3-4 minutes on all sides. Add the ground spice mixture, turmeric, red chillies, and bay leaves, stirring well, then deglaze with vinegar and allow to cook for 2 minutes. Pour in water, bring to a boil, then reduce heat and simmer covered for 45 minutes until the pork is tender. Add the cubed liver and continue simmering for a further 15 minutes until cooked through. Season with salt to taste and serve hot with steamed rice or bread, preferably the next day after flavours have matured.