The flavourings and spices differ from region to region, for example, some use more vinegar. The size of the pieces also varies, as does cooking technique: some saute the meat prior to cooking it in the sauce, while others add the diced parboiled meat directly to the sauce. In the last several decades, the use of pig's blood in the recipe is declining. Many cooks often use mainly pork for the recipe and only the liver, choosing to omit other organ meats.
Use of different utensils is also said to vary taste - so it is common to have cooks dedicate an earthen pot or a copper one to the preparation of sorpotel.
Sorpotel is often accompanied by "sanna" - a spongy, white, and slightly sweet steamed rice and coconut bread. However, it can also be enjoyed with bread, on rice, or in a bun as a sandwich. Many people are also known to enjoy sorpotel cold from the refrigerator, with bread, in the morning for breakfast.