To make the masala, heat a non-stick pan, add cloves, green cardamoms, cinnamon, cumin seeds and red chillies and dry roast till fragrant. Transfer the spices into a bowl and add some warm water and let them soak for 30-40 minutes.
Strain the soaked spices into a blender jar, add some of the strained water and blend to a smooth paste.
Heat 4 tablespoons oil in a deep non-stick pan. Add pork and pork liver pieces and sauté till they turn golden brown. Drain into a bowl.
Reheat the oil remaining in the pan, add ginger, garlic and green chillies, mix and sauté till fragrant.
Add onions and salt, mix and sauté till the mixture is well browned. Add the masala. Rinse the blender jar with 1/2 cup pork stock and pour into the pan and mix well. Simmer for 3-4 minutes.
Add fried pork and pork liver and mix well. Add remaining pork stock and mix.
Add sugar and tamarind pulp, mix and bring to a boil. Add vinegar and some salt, mix, cover and cook for up to an hour.
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**Ingredients**
28 ounces pork belly
7 ounces pork liver
1 Tbsp ginger
2 Tbps Garlic
5 Green chilies
3 large red onions chopped
Salt to taste
4 cups pork stock
2 Tsp sugar
2 Tbsp Tamarind Pulp
2/3 cup vinegar
*Masala*
6 cloves
8 Black cardamom
6 Green cardamom
2 inch cinnamon
2 Tsp cumin seed
8 dried red chilies
**Directions**
To make the masala, heat a non-stick pan, add cloves, green cardamoms, cinnamon, cumin seeds and red chillies and dry roast till fragrant. Transfer the spices into a bowl and add some warm water and let them soak for 30-40 minutes.
Strain the soaked spices into a blender jar, add some of the strained water and blend to a smooth paste.
Heat 4 tablespoons oil in a deep non-stick pan. Add pork and pork liver pieces and sauté till they turn golden brown. Drain into a bowl.
Reheat the oil remaining in the pan, add ginger, garlic and green chillies, mix and sauté till fragrant.
Add onions and salt, mix and sauté till the mixture is well browned. Add the masala. Rinse the blender jar with 1/2 cup pork stock and pour into the pan and mix well. Simmer for 3-4 minutes.
Add fried pork and pork liver and mix well. Add remaining pork stock and mix.
Add sugar and tamarind pulp, mix and bring to a boil. Add vinegar and some salt, mix, cover and cook for up to an hour.
Serve.