Please see part 1 (fish) for the preparation of the balchao, or buy a commercial
1kg pork, cubed
2 onions, sliced
1 Tsp oil or ghee
8 Tsp prawn balchao
2 Tsp tomato ketchup
vinegar as necessary
Grind the following in a little vinegar: 15 dried red Kashmiri chilies, 1 tsp
cumin seeds, 5 peppercorns, 1 tsp turmeric, 5 cloves, 1 inch piece of cinnamon, 1 inch piece of ginger, 10 cloves garlic.
Rub the pork with salt and set aside. Fry the onions until browned. Add the meat
Add the masala, ketchup and balchao and fry for a few minutes. Add 2-3 cups of
water, bring to the boil and simmer until meat is tender. If the liquid dries out add a little vinegar and/or water.