Traditional Indian Pork Curry
Ingredients
- 800 gPork shoulder blade (3cm cubes)
- 150 gyogurt Indian (plain)
- 2 tbspghee
- 2 pcYellow onion (finely chopped)
- 4 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 2 tbspGround curry
- 1 tspTurmeric powder
- 1 pcCinnamon stick
- 3 pcClove
- 1 pcHot chili pepper (sliced)
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 tbspLime juice
- 20 gFresh ginger (peeled and grated)
Method
Tender cubes of pork coated in a thick, velvety sauce. The aroma of toasted spices and ginger hits you as soon as the pot opens, with meat that pulls apart with a fork.
- 1
Cut the pork shoulder into 3 cm cubes. In a mixing bowl, combine the meat with the Indian yogurt, turmeric, and curry powder. The meat should be well coated. Let it rest.
- 2
In a Dutch oven, heat the ghee. Toss in the cinnamon and cloves to release the oils. Add the finely chopped yellow onions. Cook until they are well browned, almost candied.
- 3
Add the minced garlic, grated ginger, and sliced chili. When the aroma becomes persistent, pour in the diced round tomatoes. Let it reduce until the fat separates from the pulp.
- 4
Stir in the pork and its marinade. Season with salt. Cover and simmer over low heat. The meat should become extremely tender and the sauce should coat the spoon.
- 5
Off the heat, pour in the lime juice for acidity and sprinkle with chopped fresh cilantro. The sauce should be glossy and dark.
Frequently asked questions
How do you get this dish right?
- Don't rush the onions; their caramelization provides the color and depth to the sauce.
- If the sauce reduces too much, add a splash of hot water, never cold to avoid seizing the fat.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Even better reheated on low heat the next day.
