Ingredients:

2 kgs. Fresh Pork Meat
½ kg. Liver
5 Bay Leaves
2 tbsp. Dry Pork Blood
5 gms. sliced ginger
30 corns sliced garlic
10 nos. slit green chilies
10 nos. sliced onions
Vinegar – to taste

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 for 45 minutes.   Add the Dry Blood and boil for another 15 minutes. 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.

(Chef Dilraj Sequeira, a Resident of Bandra, Mumbai is a graduate from Dadar Catering College & then further trained at the Johnson & Wales University, U.S., has traveled around the world.  Presently he is a Sous Chef with Carnival Cruise lines, U.S., the most popular cruise line in the world.  He is also an active member of the ‘American Culinary Federation’, U.S., and a proud member of ‘Les Chaine des Rotisseurs’, Paris, the word’s oldest & most prestigious gastronomic society.  Incidentally he is also the only son of the famous Konkani poet J. B. Sequeira.)

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