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500 g lean pork, diced
50 ml oil
2 stalks curry leaves
225 ml water
1 big onion, peeled and sliced
1 teaspoon salt
Mixture A:
(Grind till smooth)
½ teaspoon mustard seeds
2 teaspoons cumin seeds
3 teaspoons black peppercorn
1 cinnamon stick (2 inch)
4 cardamom pods
Mixture B:
3 tablespoons chili powder
50 ml vinegar
Mixture C:
(Grind to a paste)
3 onions, peeled
4 cloves garlic, peeled
1 ginger (2 inch)
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Method:
Wash pork and drain. In a bowl,
mix mixtures A, B, and C into a paste. Heat oil in a wok.
When hot, add paste and fry until oil splits and mixture is fragrant.
Put in pork and fry over high heat for 8 minutes. Add curry
leaves and pour in water. Mix well. Cover lid and simmer
pork on low heat for 45 minutes until very tender. Stir
occasionally to prevent mixture from sticking to the wok. Remove
lid, add onions and salt. Stir well. Cook until gravy is
thick. Serve hot with steamed rice.
Note: Although it is
recommended to use lean meat for above, you can add a few pieces of
pork fat to give it a more full-bodied flavor. This dish keeps
very well for weeks in the refrigerator.
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