Goan porK
Instructions:
- 4 fresh red chilies (serranos work well), seeds left in if you dare
- 1â„4 cup rice vinegar
- 1â„4 cup black vinegar
- 3 tbsp cumin seeds
- 2 tbsp black mustard seeds
- 1 tsp turmeric
- 1 tsp freshly ground black pepper
- 1â„2 tsp ground cardamom
- 1â„2 tsp ground cloves
- Pinch of grated nutmeg (or more, depending on how much you like nutmeg)
- 1 large onion, roughly chopped
- 2 large garlic cloves, peeled
- 1in (2.5cm) piece of fresh ginger root, peeled
- 6 tbsp canola oil
- 1 1â„2 tbsp palm sugar or unrefined light brown sugar
- 1 tsp kosher salt
- 3â„4 cup apple cider vinegar
- 2lb (900g) boneless pork shoulder or butt, cut into 1 1â„2in (4cm) cubes
- 3 bay leaves
- Fresh bay leaves for garnish
- Soak the chilies in the mixed rice and black vinegars for at least 30 minutes. Heat a sauté pan and toast the cumin and mustard seeds for 1 minute, stirring. Tip into a food processor and add the remaining spices, the onion, garlic, ginger, and chilies with their soaking vinegar. Add 1 1/2 tbsp of the canola oil, the sugar, salt, and cider vinegar. Purée to a smooth paste.
- Put the diced pork in a container with a sealable lid. Stir in the curry paste, cover, and let marinate in the refrigerator overnight.
- The next day, when you are ready to cook this fiery pork dish, heat the remaining oil in a heavy-based pan. Remove the pork from the marinade and braise over medium heat, stirring, for 5 minutes. Add the bay leaves and the marinade, partially cover, and continue to cook on low heat, stirring occasionally, until the pork is tender and bathed in sauce, about 1 hour. During cooking, add water as needed to keep the sauce rich and thick.
- Discard the bay leaves. Taste and adjust the seasoning. Garnish with fresh bay leaves and serve with plenty of naan breads and rice.
- ServeS 4
- PreP time: 20 minuteS PluS marinating
- Cook time: 1 hour