Ingredients
- 1 POUND
- 1 POUND
- LIVER1 POUND
- cumin SEEDS1 TEASPOON
- WHOLE black pepper corns1 TEASPOON
- 1 TEASPOON
- CLOVES4 WHOLE
- 1 TEASPOON
- 1 TEASPOON
- DRIED chile peppers8-12 unit
- onions3 MEDIUMFINELY CHOPPED
- INCH PIECE fresh ginger2 unitGRATED
- FULL HEAD OF garlic1 unitCLEANED AND MINCED
- tamarind PASTE1 TABLESPOON
- 1/4 CUP
Method
1
Cut the pork and beef into small cubes, then parboil them in salted water for about 15 minutes until partially cooked. Drain and reserve the cooking liquid.
20 minutes
2
In a dry skillet over medium heat, toast the coriander seeds and cinnamon until fragrant, then grind them into a fine powder using a mortar or spice grinder.
5 minutes
3
Combine the ground spices with turmeric and vinegar to form a smooth marinade paste. Coat the parboiled meat thoroughly with this mixture and allow it to marinate.
60 minutes
4
Heat oil in a large heavy-bottomed pot over medium-high heat and fry the finely sliced onions until they are deep golden brown and caramelized.
12 minutes
5
Add the marinated meat to the pot with the caramelized onions and sear on all sides until browned, stirring frequently to prevent sticking.
10 minutes
6
Pour in the reserved cooking liquid along with any remaining marinade, bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally.
60 minutes
7
Taste and adjust seasoning with additional vinegar or salt as needed, ensuring the signature tangy and savory balance is achieved. Continue simmering until the gravy thickens to a rich, dark consistency.
20 minutes
8
Remove from heat and allow the sorpotel to rest before serving, as the flavors deepen significantly when left to stand or refrigerated overnight.