Ingredients

• 1 kg - pork (medium or less fat) cubed as desired, cleaned, washed and strained.
• 1/2 kg - onions, diced finely.
• 12 - green chillies, slit.
• 2 pods - garlic, chopped.
• 4 inches - ginger, chopped.
• 1/2 cup - tamarind pulp (thick).
• 1/4 cup - vinegar.
• 1.5 inch - cinnamon.
• 7-8 - peppercorns.
• 4 - cloves (pounded coarsely).
• 4 - tej patta.
• salt to taste| To be dry ground:
• 5 - 6 - cloves.
• 2 inches - cinnamon.
• 7-8 -peppercorns.
• 1 tsp - turmeric powder.
• 1.5 tsp - cumin seeds.
• 1 tbsp - coriander seeds.
• 8 - madras chillies.
• 12 - Kashmir chillies.

How to Make Pork Bafad

• Mix all the ingredients mentioned including the masala and salt with the pork.
• Cover and cook till it boils and the pork pieces leave water.
• Check for salt and vinegar.
• Stir occasionally to prevent the pork from sticking to the bottom of the vessel.
• Cover and lower the gas to medium or a little less than medium and cook till the pork meat pieces are tender.
• For storing in the refrigerator, heat thoroughly stirring the meat.
• Then, cool it totally and store in the refrigerator.