Ingredients

2 kgs. Fresh Pork Meat
Vinegar to taste
1/2 kg. Liver
5 Bay Leaves
2 tbsp. Dry Pork Blood
5 grms. sliced ginger
30 corns sliced garlic
10 nos. slit green chilies
10 nos. sliced onions medium size
Small ball of tamarind

Directions

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 till almost done. Add the Dry Blood and cook till tender. 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.