Fritanga

Method

Heat the oil in a large heavy-bottomed pot or deep frying pan over medium-high heat. Add the pork shoulder and liver pieces and brown them on all sides for approximately 8-10 minutes. Add the onions and garlic, cooking until softened and fragrant, about 3 minutes. Stir in the cumin, salt and pepper, then add the heart and intestine pieces along with the water or stock. Reduce heat to medium-low and simmer, covered, for 45-50 minutes, stirring occasionally, until all pork is tender and the liquid has reduced to a rich sauce. The fritanga should be moist but not soupy. Taste and adjust seasoning, then finish with fresh coriander. Serve hot with arepas, white rice, or boiled potatoes.