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What You Need:
(To Serve: 4 to 6)
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2 pounds boneless pork loin, trimmed of all but a 1/3-inch-thick layer of fat and cut into 2-inch cubes
¼ cup white distilled vinegar
2 teaspoons salt
½ teaspoon freshly ground black pepper
MASALA
¼ cup tamarind pulp
½ cup boiling water
A 2-inch piece of stick cinnamon, wrapped in a kitchen towel and coarsely crushed with a rolling pin
2 dried hot red chilies, each about ½ inches long, washed, seeded and coarsely crumbled
6 whole cloves
3 tablespoons coarsely chopped garlic
2 tablespoons scraped, coarsely chopped fresh ginger root.
2 tablespoons coriander seeds
1 tablespoon cumin seeds
½ teaspoon whole black peppercorns
2 tablespoons mustard oil, or substitute 2 tablespoons vegetable oil
1 cup finely chopped onions
1 tablespoon turmeric
2½ cups cold water
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Translate this recipe:
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| How To Cook: |
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1. Place the pork in a deep bowl and sprinkle it with the vinegar, 1 teaspoon of the salt and the freshly ground black pepper, tossing the pieces about with 3 spoon to coat them evenly. Set the pork aside to marinate at room temperature for about 1 hour or in the refrigerator for at least 2 hours, turning the pieces of meat occasionally to keep them well moistened.
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2. Drop the tamarind into a small bowl, add the ½ cup of boiling water, and let it soak for 15 minutes. Then strain the soaking liquid through a fine sieve, pressing down hard on the stringy tamarind pulp to extract all its juices before discarding it.
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MASALA:
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1. To prepare the masala: Drain the marinade from the pork into the jar of an electric blender. Set the pork aside. Add the tamarind liquid, cinnamon, hot chilies, cloves, garlic, ginger, coriander, cumin and peppercorns to the blender, and blend at high speed for 1 minute. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is reduced to a smooth puree.
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2. In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a drop of water flicked into it splutters instantly. Drop the cubes of pork into the hot oil, fat side down. Brown the pork, turning it frequently with a slotted spoon and regulating the heat so that it colors deeply and evenly without burning.
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3. As the pieces brown, transfer them to a bowl. Add the onions to the fat remaining in the casserole and, turning and stirring them constantly, fry for 7 or 8 minutes, until they are soft and richly browned. Watch carefully for any sign of burning and regulate the heat accordingly. Stir in the turmeric and the remaining teaspoon of salt, then add the masala.
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4. Pour ½ cup of cold water into the blender jar, blend for 2 seconds, then add the liquid to the pan. Stir over high heat for about 10 minutes, or until most of the liquid in the casserole evaporates and the mixture is thick enough to draw away from the sides and bottom of the pan in a solid mass.
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5. Add the pork with any liquid that has accumulated in the bowl, stir in the remaining 2 cups of cold water, and bring to a boil over high heat. Reduce the heat to low and simmer partially covered for about 30 minutes, or until the meat is tender and shows no resistance when pierced with the point of a small, sharp knife.
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6. To serve, mound the pork in a deep heated platter and pour the liquid remaining in the casserole over it.
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