You may also like
Categories:
garlic ginger red chili Garam Masala ground cinnamon coriander seeds cumin seeds vegetable oil pork chops onions Japanese eggplant tomato green onions udon noodles vegetables
Viewed: 5 - Published at: 7 years agoIngredients
- 4 cloves garlic, chopped
- 3/4 inch fresh ginger, peeled, chopped
- 1 None red chili, chopped
- 2 tsp garam masala
- 1 tsp ground cinnamon
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 tbsp vegetable oil
- 4 None pork chops
- 2 None large onions, finely sliced
- 4 None Japanese eggplant, sliced into rounds
- 1 tbsp tomato paste
- 4 None green onions, sliced
- None None cooked udon noodles, to serve
- None None pickled vegetables, to serve
Method
- In a food processor, combine garlic, ginger, chili and spices. With motor running, gradually add 2 tbsp oil and process until smooth. Coat pork in spice mix, cover and chill for 1 hour to marinate.
- Heat remaining oil in a large Dutch oven over high heat. Cook pork chops for 3-4 mins each side, until browned. Set aside. Add onions and eggplant. Cook for 4-5 mins, until softened. Add tomato paste and cook for 1 min. Return pork to pan along with 1/2 cup water. Bring to a boil, reduce heat to low and simmer, covered, for 20 mins, until pork is tender.
- Sprinkle with green onions. Serve with noodles and pickled vegetables.
