I absolutely love Indian food!  Unfortunately  I know of exactly one decent Indian restaurant and it has limited hours.  So that leaves me jonesing for a fix unless I learn to cook it myself.  After a very successful attempt at chicken curry using curry paste I thought I'd branch out a bit and try my hand at an Indian dish "from scratch".

The turmeric in the marinade gives the meat a nice sunset color when it's fried or roasted making the dish visually appealing while the taste is a nice sweet and sour with a sneaky kick.  It serves 6 - 8 with the addition of rice and takes about 2 hours start to finish.

Ingredients:

Pork:

• 4 1/2 lbs. pork shoulds or boneless country-style rip meat, most fat removed and cubed.
• 1 TB turmeric
• 1/3 cup vinegar
• 1/2 tsp salt
• 1/2 cup vegetable oil for frying, divided
• 2 TB butter

Sauce:

• 8 sanaam chili peppers (long red chili peppers)
• 2 Tien Tsin chili peppers
• 5 seedless dates
• 1 medium banana
• 1/2 tsp whole cumin seed
• 2 TB whole coriander seed
• 1 3-inch cinnamon stick
• 5 cloves (1/8 tsp powdered)
• 2 tsp each ginger and garlic paste (or 1 tsp each fresh grated ginger and fresh minced garlic)
• 1 tsp couscous (optional)
• 3-4 large onions, peeled and chopped
• 1 cup of warm water, divided (approximately)
• 3 TB ribbon-cut (or chiffonade) cilantro leaves

Instructions:

1. Marinate the pork cubes in a covered bowl with tumeric, vinegar and salt for at least half an hour.
2. While the meat is marinating, it's time to start the sauce.
3. In three bactehs, finely grind thesauce ingredients, blending in a blender with warm water( about 1/3 cup warm water per batch).  The mix should not be liquid but semi-solid.
4. In a large non-stick sauce pan, add 1/4 cup of oil and brown the pork cubes in batches.  As the pan drys out add more oil.
   
5. Reduce heat to medium and add the sauce, cooking until brown.  It's easiest to do this by breaking the sauce into batches.
6. Put the browned pork in the browned sauce and simmer on low, covered, for at least an hour.
7. Taste and add salt as desired.
8. Top it with the cut cilantro leaves.
9. Cover the pan and set aside for at least another 5 minutes.
10. Serve warm
    

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.