½ kg pork belly
2 tbsp. salt
2 large onion chopped ( 2 more can be added at the end see note below)
6 Kashmiri chilies broken into half
60 ml tamarind water
*** First put slits on the pork skin as seen in the picture. Apply 2 tbsp. salt and let the pork rest in the refrigerator for 3 to 4 days (if you have salted pork in stock, much better, you can skip this step).
- Cut the pork in one inch pieces
- Take a pressure cooker add all the above ingredients – chopped onion, kokum, kashmiri chilles and tamarind water along with the salted pork pieces.
- Cover the Pressure cooker and on medium to low heat cook for 4 whistles, approx. 20/25 minutes. Then turn off the gas and allow all the steam to release on its own (it takes about 2/3 minutes).
- if you like your dish with a bit of gravy this is the end of the process. But I prefer to dry the water so I keep the pot open and cook for further 3 minutes on high flame.
** You can sauté 2 onions (till translucent)separately and add to this before serving .