Steps
1. Meat: wash and boil. Cool and cut into small pieces.
2. Pork liver and heart: wash and boil whole. Cool and cut in small pieces.
3. Pork blood: mix fresh with a cup of vinegar and keep aside.
4. Soak the tamarind in a cup of water and blend together (can be replaced by vinegar), salt to taste.
5. Fry pork without using any oil or ghee till brown. Remove with a slotted spoon. Fry the ginger, garlic and onions in a little of the pork fat until the onions change colour. Add the Paste, brown well the add the fried pork.
6. Add the tamarind solution to the meat along with a little vinegar. Add 2 teaspoons of salt. Simmer till meat is tender.
7. Finally add green chillies and the blood, stirring it evenly into the Sorpotel.
8. Cook for another 10 minutes.
9. Sorpotel tastes good on the next day but even better after 3 days. Serve hot with rice.

Comments
Sorpotel keeps for a week. Should be heated and cooled once a day till it lasts.

Source
Personal information, Recipes from GOA, West Coast of India