Ingredients:
1kg boneless pork, cubed
1 set of pork offal (typically: liver, heart, tongue and kidneys)
750ml water
12 dried red chillies
12 black peppercorns
12 garlic cloves
3cm length of ginger
1 tsp cumin seeds
8 cloves
2 cinnamon sticks (each 3cm long)
60ml vinegar
120ml oil (typically coconut oil)
25ml coconut Feni (this is an alcohol made from coconut sap. Substitute arrack or coconut vodka)
salt, to taste
6 green chillies, finely chopped
4 medium onions, finely chopped
Method:
Wash the offal, trim it neatly, remove the vessels from the liver, the valves from the heart and core the kidneys. Place the meat and offal in a large pan, add the 750ml water, bring to a boil and cook for 10 minutes. Take off the heat, allow to cool then remove the meats and dice finely. Reserve the cooking liquid.
In a blender, combine the red chillies, black peppercorns, garlic, ginger, cumin seeds, cloves and cinnamon. Grind as finely as you can, then add the vinegar and render to a smooth paste.
Heat the oil in a pan, add the meats and fry over medium heat, stirring frequently, until lightly browned. Stir in the spice paste and fry, stirring constantly, for five minutes. Now stir in the Feni, chopped chillies and chopped onions. Season to taste with salt and stir in the reserved cooking water from the meats.
Bring the mixture to a simmer, cover the pan then reduce the heat and simmer gently for 45 minutes, stirring occasionally. It is done when the oil separates and the gravy has thickened.
Serve hot.
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