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Bibingka goan recipe for sorpotel

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Bibingka goan recipe for sorpotel

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 clove
1 " piece ginger root
1 teaspoon cumin seeds
8 cloves
2 one-inch pieces cinnamon
° cup vinegar
° cup oil
1 peg coconut feni
Salt to taste
6 eco-friendly chillies/peppers, chopped
4 medium onions, chopped fine

Wash and pat dry the meats. Include a deep pan using the water on medium heat. Cover having a lid and parboil the meats, (approximately. twenty minutes). Remove in the fire, awesome and dice the meats fine. Keep aside water.

Invest the spices except the eco-friendly chillies/peppers and onion, in to the blender/grinder using the vinegar and grind to some fine paste. Heat the oil inside a deep pan on medium heat and gently fry all of the diced meat, stir frying continuously till it's gently browned.

Towards the fried meat add some ground spices in vinegar and stir fry for five minutes. Add salt to taste, coconut feni, any remaining vinegar, the stock from the steamed meat. chopped onions and eco-friendly chillies. Lower heat and allow the sorpotel simmer fro forty-five minutes or even more. Be certain to stir it from time to time. Once the oil comes to the peak and also the sauce is thick, remove in the heat.

Recall the sorpotel is more enjoyable around the 3rd or fourth day, once it has been heated up daily up until the day it's offered. It's customary for everyone sorpotel with sannas for special events.

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