Ingredients:

• 3 litres of water, mixed with 1 tablespoon salt and 3 tablespoon oil
• 300g pork shoulder
• 300g pork belly
• 200g pig's heart
• 200g pig's liver
• 200g pig's kidney
• 6 tablespoon oil
• 3 onions, diced
• 100g ginger, diced
• 2 tablespoon light soya sauce
• 200ml water
• half a tablespoon of salt
• 20ml vinegar

Method:

Grind together:

• 400g onions
• 100g ginger
• 100g garlic

• 3 tablespoon cumin
• 5 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 tablespoon aniseed
• 1 stick cinnamon (5cm)
• 4 cloves
• 1 star anise

Cooking:

• Boil the water in a pot. When the water boils, add the pork shoulder for 5 minutes.
• Remove and drain.
• Repeat the process
• After draining, dice the meats into 1/2 cm cubes
• Heat the oik in a pot
• Add diced onions and gnger.
• Fry till onions turn brown then add gounded ingredients and grounded powder
• Fry till oil rises and the mixture is fragrant
• Finally, add diced pork, soya sauce and water, and mix thoroughly
• Boil till the gravy thickens, add salt to taste and vinegar
• Remove from heat and serve hot