1 kg. pork (medium or less fat) cubed as desired, 
cleaned, washed & strained
1/2 kg onions, diced finely
12 green chilies, slit
2 pods garlic, chopped
4 inches ginger, chopped
1/2 cup of tamarind pulp (thick)
1/4 cup of vinegar
1 1/2 inch cinnamon, 7-8 peppercorns, 4 cloves 
(pounded coarsely)
4 tej patta (bay leaves)
Salt to taste
To be dry ground:
5 - 6 cloves
2 inches cinnamon
7-8 peppercorns
1 tsp turmeric powder
1 1/2 tsp cumin seeds
1 tbsp coriander seeds
8 Madras chilies
12 Kashmiri chilies

Pork Bafad

1. Mix all the ingredients mentioned including the masala and salt with the pork. Cover and cook till it boils and pork pieces leave water.
2. Check for salt and vinegar, if needed. Stir occasionally to prevent the pork sticking to the bottom of the vessel.
3. Cover and lower the gas to medium or a little less than medium and cook till the pork meat pieces are tender. It tastes best when made a day or before eating.
4. For storing in the refrigerator, heat thoroughly stirring the meat to the heat. Then cool it totally and store in the refrigerator. Remove as much quantity required, heat and serve.
5. Serve hot with bread or vegetable pulao.
   Serves: 6
   Preparation time: 1 hr.