Black Pork Curry

Serves
6
Active time
30 minutes
Total time
60 minutes
Difficulty
Medium
Source
https://www.instagram.com/p/Cur2dzUIzVu/?igshid=MzRlODBiNWFlZA%3D%3D

Ingredients

Method

  1. Toast all the spices (4 cardamom, 4 cloves, 2 star anise, 1 cinnamon stick, 1 tbsp fennel seeds 1 tsp mustard seeds, 2 tbsp coriander seeds, 1 mace, 1 tbsp black pepper) on a medium heat for a couple of minutes and grind into a fine powder.
  2. Marinate the pork (cut into big cubes) with 4 tbsp coconut vinegar (can use cider vinegar), 1 tsp ground black pepper, 1 tbsp spice powder (above) and leave it in the fridge for an hour.
  3. Take a heavy bottom pan and add oil.
  4. Once the oil is hot add the whole spices (2 cardamom pods, 2 cloves, 2 star anise and 1 cinnamon stick) and sauté on medium heat.
  5. Add green chilles (slit in half), lemongrass (crushed) and pandan leaves and sauté for another minute.
  6. Add sliced onions and some salt and keep cooking on low flame till onions caramelise.
  7. Add the ginger and garlic paste to the onions and cook further for another 5 mins. Sprinkle some water if the paste is sticking to the pan.
  8. Time for the pork to go in. Stir on a medium heat till the meat is browned. Add remaining spice powder and cover with a lid.
  9. Keep checking and stirring from time to time. if needed add a little water so that there is enough moisture in the pan
  10. Once the pork is almost cooked add tamarind pulp, a little water and mix well. The sauce should be thick in consistency.
  11. Cook for another 10 mins. On a low flame with lid on.
  12. By now all the fat is rendered down and the sauce gets a nice glaze.
  13. Check for seasoning and finish off with curry leaves.
  14. Enjoy the pork curry with some hot coconut rotis or steamed rice.