Goan Pork Curry
I absolutely love hearty comfort food in winter. A good curry makes everything okay and today calls for a comforting Goan pork curry. A lot has been happening…. we have sent off our first order to a Netherland gourmet store…… My team and I have been busy shipping off our online orders across Australia including regional Australia and New Zealand….
And on a personal note; It’s been two long months of house renovation with no where near finishing. The rain definitely doesn’t help leading to more delays. Frankly it has been much joy cooking out of boxes….but I keep telling myself it will be all worth it at the end.
Back to important recipe sharing : This curry recipe is an accidental invention or should I say Experimentation…. And this surprisingly delicious curry is definitely worth sharing with you.
Enjoy creating, sharing and indulging!
- 2 teaspoon of cumin seeds
- 2 teaspoon of black mustard seeds
- 1 generous teaspoon of cardamom powder
- 1 tablespoon of turmeric powder
- 1 teaspoon of cinnamon powder
- 1/2 teaspoon of black peppercorn
- 6 cloves whole
- 5 dried whole chillies
- 1/3 cup white vinegar
- 1 tablespoon of soft brown sugar
- 6-8 clove of garlic – finely chopped
- 1 large onion – chopped
- 1 tablespoon of finely grated fresh ginger
- 1 teaspoon of salt – add more if required
- 40g of Persian ghee
- 40ml of rice bran oil
- 700g of free range pork- cut into 3cm cubes
- Dry fry the spices and red chilli in a fry pan for 2 minutes until well fragrant.
- Grind the spices using pestle and mortar or spice grinder to a fine powder.
- Then mix this powder with vinegar, brown sugar and salt to form a paste.
- Heat half oil & in a saucepan, add onion and fry until golden. Add garlic and ginger and fry for further 1-2 minutes. Remove from pan and place in a food processor with 2 tablespoon of water (add more if required) to form a smooth paste.
- Heat the remaining ghee and oil. Add pork cubes and cook until well browned.
- Add the onion paste to the meat along with the vinegar and spice paste. Saute for 2 minutes while stirring.
- Add 1 cup of hot boiling water to the meat mixture. Bring to a rapid boil and then simmer to cook for 1-2 hours.
- Serve with Persian Cumin rice and natural yoghurt.
*** Cooking Tip *** you can cook this dish in slow cooker on very low heat for 4-5 hours. May need to add more liquid as required.