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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms pork meat (with fat, shoulder/belly)
- 1 kg pork liver
- 2 cups toddy vinegar (red wine vinegar or malt vinegar as substitute)
- 50 red chilies (kashmiri)
- 2 onions (chopped fine)
- 3 1/2 inches ginger
- 15 garlic cloves
- 2 tsp. turmeric
- 1 1/2 tsp. cumin seeds
- 15 peppercorns
- 15 cloves
- 7 inches canela
- 2 Tbsp. tamarind pulp
- 2 inches jaggery (coconut)
- 2 green chilies (slit in half)
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