1/2 kg Pork liver
¼ kg Port Belly (optional)
Pork Masala:
40 red chilies Kashmiri
1 tsp jeera
½ tsp turmeric pd
10 pepper corns
4 cloves
2" cinnamon
4 cardamons
Powder the above ingredients
Pork blood small quantity to be soaked in water
Small ball of tamarind to be soaked in water.
Salt to taste
6 – 8 onions cubed
1 pod garlic halved
2" ginger cut into small pieces
5 green chilies slit
Half cook the with 4 – 5 bay leaves, 2" cinnamon stick & 6 cloves
Cut into small pieces you desire.
Fry each of them separately. Fry the belly till the fat comes out and turns slight brown. Remove the fried belly and keep aside, then fry the pork pieces and liver pieces lightly and keep aside. With the remaining fat fry the masala for a minute of two add the onions, ginger & garlic. Stir for awhile. Now add the pork along with the bay leaves. Cook on slow fire till the pork is cooked. You may use the remaining water from the boiled pork. When the pork is done add the tamarind water and soaked pork blood. Let it cook for awhile. Finally add the green chilies.
Taste good after two days.
