INGREDIENTS

INSTRUCTIONS

In a small bowl whisk tamarind with water. Heat a heavy skillet over medium
heat. Add cumin, mustard and coriander seeds; toast, stirring, until they
begin to pop; transfer to a coffee or spice grinder along with curry
leaves, cinnamon and peppercorns. Process to a fine powder and add to
tamarind. In a blender combine garlic, chilies to taste and ginger and
process to a paste. Add 2 tablespoons of the mustard oil and spiced
tamarind mixture; process until combined. In a large bowl place pork and
pour blender contents over; toss to combine. Marinate covered 2 hours at
room temperature or refrigerate overnight.
In a large skillet heat remaining 1/2 cup mustard oil over medium-high
heat. Add onion and sautJ 10 minutes, or until lightly browned. Add
turmeric, fenugreek, chili powder to taste, coriander and salt; cook,
stirring constantly, 30 seconds until spices are fragrant. Reduce heat to
medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir
in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2
hours, or until pork is very tender. Serve with rice, garnished with
browned onions and cilantro.
Yield: 6 to 8 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4595
Converted by MM_Buster v2.0l.

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