SPICY GOA-STYLE PORK CURRY

Spicy Goa-Style Pork Curry image

Number Of Ingredients 20

2 pounds boneless ham (leg of pork), all visible fat trimmed, cut into 1-inch pieces
1/2 cup distilled white vinegar, mixed in 1 1/2 cups hot water
2 tablespoons Basic Ginger-Garlic Paste (or store-bought)
1/2 cup malt vinegar
1 tablespoon ground black mustard seeds
1 1/2 teaspoons ground cumin
1 teaspoon Garam Masala
1/2 teaspoon cinnamon
1/2 to 1 teaspoon cayenne pepper, or to taste
1/2 teaspoon ground turmeric
1 teaspoon sugar
1 teaspoon salt, or to taste
2 tablespoons mustard or peanut oil
5 dried red chili peppers, such as chile de arbol, with stems
1 large onion, cut in half lengthwise and thinely sliced
1 piece fresh ginger (1-inch), peeled and cut into thin matchsticks
1 clove fresh garlic (large), minced
4 to 5 cups water
2 tablespoons finely chopped fresh cilantro
freshly ground black pepper, to taste

Steps:

1. Soak the pork in the vinegar-water solution about 10 minutes. Drain well and place in a large non-reactive bowl. Discard the vinegar-water.2. Prepare the ginger-garlic paste. Then, in a small bowl, mix together the malt vinegar, ginger-garlic paste, mustard seeds, coriander, cumin, garam masala, cinnamon, cayenne pepper, turmeric, sugar, and salt. Add to the pork and mix well, making sure all the pieces are well covered with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.3. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, then the onion, ginger, and garlic, and cook, stirring, until browned, about 7 minutes. Add the marinated pork, plus all the marinade, and cook, stirring, until traces of oil are visible on the sides of the pan, about 30 minutes.4. Add the water and bring to boil over high heat. Cover the pan and cook over medium-low heat until the pork is fork-tender and the sauce thick, 1 1/2 hours. (Add more water, if necessary.) Transfer to a serving dish, garnish with cilantro and black pepper and serve.VARIATION: To balance the chili pepper heat, mix in 1 large peeled and diced potato during the last 30 minutes of cooking.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves