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Ingredients9 h 40 m servings 209 cals
Original recipe yields 6 servings
- Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
- Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
- Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
- Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
- Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
- Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the vinegar. The actual amount of the vinegar consumed will vary.
- Cook's Note:
- You can marinate the pork for as little as 30 minutes, but overnight yields the best results.
- You can replace the curry leaves with 1 tablespoon curry powder if you cannot find the leaves.
- You can use your preferred type of stock.
Per Serving: 209 calories; 11.5 g fat; 10.8 g carbohydrates; 16.8 g protein; 43 mg cholesterol; 426 mg sodium. Full nutrition
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