This is a great indian dish but be warned, it is pretty spicy. You can cut the heat a lot if you make a yogurt sauce to go with it, at which point the heat goes away almost entirely, just be aware. The ratios below are approximately per pound of pork.
Ingredients
For the marinade:
- 4 dry chile de arbol. You can find these in the mexican section of the supermarket, and they are VERY SPICY. This is about two thirds what I used when I first made it, so this amount should give you a pleasant heat
- 4-6 large garlic cloves
- Half inch ginger
- 1 tsp whole cumin
- 2 inch cinnamon stick
- 4-6 black peppercorns
- 8 cloves
- 1 tsp brown mustard seeds. I found these in the indian section of my supermarket
- 2 apple cider vinegar
- 2 tbsp oil. I used vegetable oil, worked just fine
- Salt to taste
- 3-4 tbsp warm water
- 1 teaspoon ground turmeric
For the rest
1 pound pork shoulder or roast, cubed
1 cup water
1 large onion, diced
1-2 teaspoons sugar
oil for frying the onions.
Directions
First, make the marinade. Take all the whole spices (except the turmeric and salt) and toast them. Which sounds like a pain in the ass but is actually pretty easy. Put them all in a heavy pan, and put it on a burner on high for no more than a minute (you can go longer if you really want, but there’s no need). Remove it from heat, and let the spices toast while you cube the pork.
Once the pan has cooled off, put all the spices (including now the turmeric) in a blender or food processor, along with the vinegar and oil, and blend it in to a paste. Add some water if its too thick, taste it and add salt as appropriate, and pour it in to a bag with the cubed pork. Seal it shut and massage the pork to distribute the marinade around and make sure everything gets covered. Let it marinate overnight.
Once you’re ready to cook, you need a decent sized pot with a lid. Start by frying the onions in oil with sugar. Once those are nice and golden, dump in the pork and all of the marinade. Let it fry for a few minutes (maybe 5 at most), then add the cup of water, bring it up to a boil, the put the lid on and reduce the heat to low. Let it cook for an hour or two until the pork is falling apart.
Eat with rice, naan, or yogurt. It would probably make a good sandwich.
eatbensmeat 