Take 1 kg pork, cut into large chunks, add salt leave overnight.
Prep:
Grind these items in vinegar-
20 garlic flakes
3 tblsp cumin pwd
5 tblsp red chili pwd
2 tblsp turmeric pwd
Start:
Next morning, wash and dry the pork pieces.
Apply the ground paste marinade and leave in earthern pot for 8 hours.
Put 200-250 ml of vinegar to the earthen pot with the pork and its marinade and cook on slow fire till meat is tender and the marinade forms into a nice thick sauce. Let cool and store in sterilised air tight containers.
Serve:
When ready to serve, cook some large pieces of the above vindhial meat with a little of its gray, heat it up and serve in large serving dishes/platter. The large chunks are then cut at the table into bite sized pieces, ready to be relished.
Optional: A glass of rum or brandy may also be added while cooking.
Bom Apetite
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