Goan pork curry
Recipe by Doug Bryant
700g Belly pork
2 medium onions diced
3 cloves garlic crushed
1 thumb sized piece of ginger finely grated
30ml white wine vinegar
1 tsp mild chilli powder
1/2 tsp turmeric
1/4 tsp yellow mustard seeds
1/2 tsp cumin seeds
Prep. Time → 10 mins min
Cook Time → 180 min
1. Day 1:
Add the vinegar, chilli powder, turmeric, mustard and cumin seeds to a large bowl to make a marinade, mix well.
Remove the skin from the pork, cube then add to the marinade, again mix well by hand, leave in bowl cover with cling film and chill for at least 12 hours (over night is best).
2. Day 2:
In an oven safe dish (casserol or slow cooker would be perfect) fry the onions and ginger on a low heat for 10 mins, add the garlic and cook for a further 5-10 mins. Add the pork and marinade, cook whilst stiring for a further 8-10 mins.
3. Cover the mixture with cold water, season with salt and black pepper and place covered dish into a pre-heated oven (gas mark 2/3).
4. Cook for no less then 3 hours (the longer its cooked the better the taste, in my humble opinion!), every now and again check and stir, have a taste and add further seasoning if required.
5. The sauce is quite wet and should be, but not overly, if you want the sauce less `wet` then take the lid of the dish and let it cook down a bit.
6. After 3 hrs that is that!
7. Serve with nann bread, greek yogart, and rice. You are about to eat the tastiest curry ever cooked at home, its very authentic, easy and top notch scoff!
8. ENJOY!!!!!
main courses, cheap, curry, easy, indian, pork, slow cooker, tasty, belly pork, goan, marinade November 18, 2011 14:29
Author Doug Bryant
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