Tender pork cubes in mild flavorful gravy
Tender pork cubes in mild flavorful gravy
Ingredients
Marinade
1.5 tablespoons Ginger garlic paste
1 teaspoon Turmeric
1.5 teaspoons Chilli powder
2 teaspoons Coriander powder
1 tablespoon Garam masala
0.5 teaspoon Salt
1 tablespoon Lemon juice
1 teaspoon Chopped coriander leaves
Pork
1.5 pounds Pork (cleaned and cubed)
Gravy
1 number Onion (big)
1 tablespoon Ginger garlic paste
1 teaspoon Turmeric
1.5 teaspoons Chilli powder
1 teaspoon Coriander powder
1 tablespoon Garam masala
1 Cinnamon Stick
1 number Bay leaves
1 number Star anise
to taste Salt
2.5 Cups Water
Steps
- Mix all the ingredients for the marinade
- Marinate the pork cubes and leave to rest for 30 minutes
- Transfer the marinated pork to a deep pot with a lid for covering. Cook on medium- low heat for 45 minutes with the lid on
- After 45 minutes of cooking you would see that the meat has left out quite a bit of water along with fat. Turn off the heat
- Drain the residue liquid to a shallow pan.
- On high heat boil off all the water so that only the fat remains
(it does not look appealing at this stage! But cooking pork in it’s own fat does enhance it’s taste)
- Turn the heat down to low and add all the spice powder for the gravy along with ginger garlic paste
- Saute on low heat till the masala mix caramelizes in the fat
- Add in onions cut into long thin strips and cook till soft
- Add in 1/2 cup of water and let it simmer down to form a thick gravy
- Now mix in the pork and cook for 5 minutes
- Transfer back into the deep pot, add in the remaining 2 cups of water and the bay leaf, cinnamon and star anise. Keep it simmering for 15 minutes. Turn off the heat and rest it for at least 1 hour before serving
I have used the fat of the pork itself to cook the gravy. If that doesn’t appeal to you, you could always use oil instead. (But try not to use both the fat and oil together, pork is a very fatty meat, and can make the curry very greasy)
When cooking pork, always remember that it is a salty meat by default. So be careful about how much salt you put in there. I have used ginger garlic paste in this recipe and the exact amount of salt specified in the marinade section and didn’t have to use additional salt after that.
