Prep 20 mins
Cook 1 hr 30 mins
I made this last night-based on a recipe from my cookbook World Food India. The recipe used 4 tablespoons of mustard oil, but I can’t get that and used vegetable oil (I managed using only 2 tablespoons too). I used mustard seeds but I think the heat in this dish probably comes from the mustard oil-it wasn’t quite spicy enough for us. I used 2 seeded chillies and I think that resulted in a mild to medium dish. Next time I’ll leave the seeds in. I also have limited pantry space, so am travelling with ground spices-the original recipe used whole. But it tasted great! Note an Australian tablespoon contains 4 teaspoons.
- 2 tablespoons oil (more if you wish)
- 2 large onions
- 1 teaspoon mustard seeds
- 6 curry leaves
- 1⁄4 teaspoon ground cloves
- 6 garlic cloves, chopped
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cardamom
- 2 small fresh red chilies, chopped
- 2 tablespoons ground cumin
- 1 teaspoon salt
- 1⁄2 teaspoon turmeric
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 tablespoon tomato paste
- 700 g boneless pork shoulder, cut into 2 . 5 cm cubes
- Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
- Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
- Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again. This will take about 2 minutes.
- Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well. Add the pork pieces and stir to coat with the onion mix.
- Add just enough water to cover the pork and bring to the boil. Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
- It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with. Return the pork to the sauce.