Tangy Goan Pork Curry

Name: Tangy Goan Pork Curry
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 kg lean pork, cubed; 1 tablespoon cumin seeds; 1/2 teaspoon whole cloves; 1/2 teaspoon whole black peppercorns; 1 teaspoon green cardamom pods; 2 teaspoons black mustard seeds; 1 teaspoon turmeric; 1 teaspoon red chilli powder; 1 teaspoon ground cinnamon; 1 onion chopped; 1 inch ginger chopped or 2 teaspoons ginger paste; 6-8 dried red chilies; 1 tablespoon ketchup; 2 tablespoons oil; 1 cup apple cider vinegar; to taste Salt; 4 green chillies; 1 handful coriander

Abhimanyu Ghoshal @cook_11932242

Found this recipe after a decade, and it's just as good as I remember. It comes together easily and is perfect for a simple weekend meal - just remember to marinate it for a few hours before cooking.

Abhimanyu Ghoshal @cook_11932242

Found this recipe after a decade, and it's just as good as I remember. It comes together easily and is perfect for a simple weekend meal - just remember to marinate it for a few hours before cooking.

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Ingredients

4 servings

1 kglean pork, cubed
1 tablespooncumin seeds
1/2 teaspoonwhole cloves
1/2 teaspoonwhole black peppercorns
1 teaspoongreen cardamom pods
2 teaspoonsblack mustard seeds
1 teaspoonturmeric
1 teaspoonred chilli powder
1 teaspoonground cinnamon
1onion chopped
1 inchginger chopped or 2 teaspoons ginger paste
6-8dried red chilies
1 tablespoonketchup
2 tablespoonsoil
1 cupapple cider vinegar
to tasteSalt
4green chillies
1 handfulcoriander

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Steps

1

Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
2

Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency (add a little at a time).
3

Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge for at least an hour, or even overnight if possible.
4

Heat the oil and fry the meat over a medium high heat until browned.
5

Add the vinegar, salt, and green chillies. Cook for 5 minutes on high, then reduce the heat slightly and pressure cook for about 3 whistles, or until the meat is tender (roughly 35-45 minutes).
6

Remove from the flame, garnish with chopped coriander leaves, and serve hot with white rice.