Ingredients

• ½ kg. fatty pork,
• ¼ kg. pork liver
• 2 onions, minced
• 1 ½ tsp. salt or to taste

Grind to a paste with vinegar

• ¾ cup vinegar
• 12 dry red chillies
• ½ tsp. mustard seeds
• 4 pepper corns
• ½ tsp. turmeric powder
• 1 tsp. cumin seeds
• 12 flakes garlic, 2” pc. ginger
• 2”pc. cinnamon, 4 cardamoms, 4 cloves

Method

1. Clean and wash pork and liver and cut into large pieces.
2. Heat the pork in a frying pan on slow fire.  Do not add any fat.  Heat for 2 or 3 minutes or till the fat from the pork starts separating.
3. Drain the pork pieces well.  Keep the liquid fat aside.
4. Put the drained pork pieces in a pan.  Add the liver, salt and just enough water to cover the meat pieces.  Cook on slow fire till the pork is partially done.  Remove from fire, drain and keep the stock aside.
5. Cut the pork and the liver into tiny pieces and keep separate.
6. Heat the liquid pork fat (which was set aside) in a vessel.  Add the pork pieces.  Fry for 2 or 3 minutes till light brown.  Drain and remove.
7. Fry the liver pieces till light brown.  Drain and remove.
8. Add the minced onion, when brown add the ground paste and fry for 2 to 3 minutes, add the pork and liver pieces and continue frying for 5 minutes.
9. Add the stock, bring to a boil, cover and simmer till the meat is tender.  If desired, add a little vinegar to thin down the gravy.