Ingredients:

2 kgs. Fresh Pork Meat
½ kg. Liver
5 Bay Leaves
5 gms. sliced ginger
30 corns sliced garlic
10 nos. slit green chilies
10 nos. sliced onions
Vinegar – to taste

Grind Together

18 dry red chilies
1 piece ginger
1 tsp. cumin seed
1 tsp. coriander seeds
1 tsp. poppy seeds
1 piece whole turmeric
1 tsp. black peppercorns
2 cinnamon sticks
12 whole cloves
Salt – to taste.

Method:

Wash the Pork meat & liver. Boil the Pork Meat & Liver with Bay leaves, salt and cut into small pieces. Wash the Dry blood thrice, squeeze and set aside. Soak the tamarind in water and remove the pulp. Heat oil,

Fry the sliced ingredients, add the ground masala. Add the Pork meat & liver, stir, add vinegar and Cook for 45 minutes. Add the Dry Blood and boil for another 15 minutes. Add Salt to taste. Remove when done and set aside, This preparation tastes best when eaten the next day. This can be preserved for about 7 Days.