Marinade:
1 Stick Cinnamon
6 Cloves
1 tsp Brown Sugar or Jaggery
10-12 Dry Red Kashmiri Chilies, soaked in warm water (stocks removed)
10 g Cumin Powder
20 g Coriander Powder
40 g Ginger-Garlic Paste
100 ml Malt Vinegar
10 pc Black Peppercorns
2 Bay Leaves
500 g Pork, diced
Combine the above ingredients and blend into a paste, adding water as necessary. Toss the pork with the marinade and let sit for several hours. (Note that the Kashmiri Chilies are not super hot, and are required to get the right colour. In contrast, Kashmiri Chili Powder is very hot.)
60 ml Canola Oil
1 medium Onion, chopped
1 Tomato, chopped
1) Heat the canola oil, and thhen saute onions until golden grown. Add ginger-garlic paste, cook 1 minute. Then add tomatoes and cook for 5 minutes.
2) Add the pork and marinade, and approximately 1 litre of water. Bring to a boil and simmer for 30 minutes or until the pork is tender. Reduce the sauce if necessary.