Pork Curry with hot Phulkas...Saturday Lunch. Recipe: 3 lbs pork, cut into cubes 1 tsp turmeric 2 tsp Kashmiri chilli powder 1 tbsp coriander powder 2 tbsp vinegar 1 tsp salt 2 large onions, sliced thin 1 tbsp crushed ginger 1 tbsp crushed garlic 6-7 chopped green chillies 2 sprigs curry leaves 10-12 cloves, 3 green cardamoms and 2 piece of cinnamon, toasted lightly and ground into a powder. 1 tbsp + 1 tbsp of oil Mix together the pork cubes, salt, chilli powder, coriander powder and turmeric and leave in in the fridge to marinate. Meanwhile, heat 1 tbsp of oil in a dutch oven and saute the onions in it until softened. Add the green chillies, ginger, garlic and curry leaves. Let it get slightly browned and aromatic, in a low fire. In another shallow pan, heat the other tbsp of oil and sear the pork without crowding them. Do it in batches if necessary. Add the seared pork cubes into the onion mix. Deglaze the searing pan with 1 cup of water and add into the onion mix. Stir everything well, cover and bring to a boil. Add half of the ground spice mix. Now, reduce the fire and cook until the pork is done. Fattier or bone-in cuts may need more time, but loin or other lean cuts may be ready in as few as 15-20 minutes. In the last 15 minutes of cooking, increase heat, remove lid and stir continously and get the gravy thickened to your preference. Check salt and adjust if needed. Stir in the remaining ground spices and remove from fire. Enjoy!
Posted on: Sun, 21 Sep 2014 02:46:44 +0000
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