Delectable Pork In A Mustard Spice Mix
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | T | Vegetable oil |
| A 1 1/2-inch piece of fresh | ||
| ginger peeled and very | ||
| finely minced | ||
| 4 | Garlic cloves, peeled and | |
| very finely minced | ||
| 1 | lb | Boneless pork meat from the |
| shoulder cut into 1-inch | ||
| cubes | ||
| 2 | t | Rai masala, see note 3 |
| 1 | t | Ground cumin |
| 1/4 | t | Tumeric |
| 1/4 | t | Cayenne pepper |
| 1 | Fresh long hot chili, or 1/2 | |
| jalapeno sliced thinly | ||
| 1/2 | t | Salt, or to taste |
| Lots of fresh ground black | ||
| pepper | ||
| 1 1/2 | t | Lemon juice, up to 2 |
INSTRUCTIONS
Heat the oil in a wide pot or large skillet over medium high heat. When hot, add ginger and garlic. Stir. When the garlic starts to brown, add the meat. Stir once or twice and turn the heat to medium low. Now add the rai masala, cumin, turmeric, cayenne, chili, and salt. Stir to mix. Add 1 cup water and bring to a boil. Cover tightly, turn heat to low, and simmer gently for 50 to 60 minutes, or until the pork is almost done. Remove cover. Cook, uncovered, over high heat until all the liquid is gone and the meat has browned a bit, stirring as you do so. Add lots of freshly ground pepper and the lemon juice. Stir to mix. Yield: 3 to 4 servings Recipe by: Cooking Live Show #CL8873 Posted to MC-Recipe Digest V1 #592 by Angele Freeman <jfreeman@netusa1.net> on Apr 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2971
Calories From Fat: 1961
Total Fat: 218.5g
Cholesterol: 905.6mg
Sodium: 6406.8mg
Potassium: 5147.7mg
Carbohydrates: 13.6g
Fiber: 1.3g
Sugar: 6.7g
Protein: 229.4g