Spice Encrusted Pork
The recipe is for a flavorful and aromatic "Pork Curry." It involves a combination of vegetable oil, cumin seeds, minced garlic, finely chopped onion, and boneless pork loin or shoulder picnic roast. The dish is further enriched with finely grated ginger, chopped tomatoes, turmeric, cayenne, garam masala, brown sugar, and salt. This blend of spices and seasonings creates a rich and savory curry that is sure to infuse the pork with a balance of heat, sweetness, and aromatic depth. Ideal for those seeking a hearty and well-spiced pork dish, this recipe promises a satisfying and delicious meal.
Ingredients
- 1/3 cup vegetable oil
- 1 Tbsp cumin seeds
- 4 Tbsp fresh garlic (about 4-6 cloves) minced
- 1 large onion finely chopped
- 4 lbs boneless pork loin or shoulder picnic roast
- 2 Tbsp fresh ginger finely grated
- 2 large tomatoes finely chopped
- 1 tsp turmeric
- 3/4 to 1 tsp cayenne
- 4 1/2 tsp garam masala
- 2 Tbsp brown sugar
- salt to taste
Instructions
- First, heat oil in a large wide saucepan or pasta pot set over medium heat, 1 min.
- Next, add cumin seeds. Let them sizzle 1 min.
- Add garlic and onion. Stir frequently.
- Reduce heat to medium-low. Continue cooking, stirring often, until onion is light brown, which may take 12 to 15 min.Meanwhile, trim any excess fat from loin, then cut pork into 2-in. (5-cm) pieces.
- When onions are light brown, add ginger. Saute for 2 min.
- Stir in tomatoes, turmeric, cayenne, garam masala and 1 tsp (5 mL) salt. Increase heat to medium.
- Cover and simmer to develop flavor, stirring occasionally, 5 min.
- Add pork. Stir until evenly coated. Cover and reduce heat to medium-low.
- Let simmer, stirring every 15 min until pork is as tender as you like, though it should cook for approx. 1 hour and 45 minutes.
- Stir in 1 tbsp (15 mL) brown sugar. Taste and add remaining salt and sugar, if you wish.
- Finally, serve with sauteed leafy greens (such as spinach or kale) and whole grain rolls.If you don’t serve it immediately, the pork will keep well, covered and refrigerated, up to 3 days, or in the freezer for 1 month.