Method of Preparation :
Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
Grind all the marinade ingredients together with the roasted cumin, clove and peppercorn to a thick paste consistency by adding sufficient vinegar. Marinate the pork with the masala. Cover and keep in the fridge overnight.
Heat oil and fry meat over a medium high heat till brown. Add vinegar and cook for 5 minutes. Simmer gently for 1/2 - 1hour, until meat is tender. Remove from fire and serve with rice.
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