You may also like
Categories:
pork salt red chilies black cloves cinnamon cumin seeds mustard seeds sugar garlic ginger root cider vinegar vegetable oil onions cider vinegar potato vodka
Viewed: 30 - Published at: 2 years agoIngredients
- 2 lbs (1 kg) boneless pork, cut into bite-size pieces
- 1 1/2 tsp (7 mL) salt or to taste
- 10 dried red chilies, half of the seeds removed (see Notes)
- 10 black peppercorns
- 10 whole cloves
- 1 stick cinnamon, about 1 inch (2.5 cm) long
- 1 tsp (5 mL) cumin seeds
- 1/2 tsp (2 mL) mustard seeds
- 1/2 tsp (2 mL) granulated sugar
- 10 cloves garlic
- 1 piece peeled ginger root, 1-inch (2.5 cm) square
- 3/4 tsp (4 mL) cider vinegar
- 2 tbsp (25 mL) vegetable oil
- 3 cups (750 mL) finely chopped onions (about 2)
- 1/4 cup (50 mL) cider vinegar
- 1 cup (250 mL) grated potato
- 2 tbsp (25 mL) vodka (optional)
Method
- Rub salt into pork and set aside while preparing marinade.
- Marinade: In a blender, combine chilies, peppercorns, cloves, cinnamon, cumin seeds, mustard seeds and sugar.
- Grind to a fine powder.
- Add garlic, ginger and 3/4 tsp (4 mL) vinegar.
- Blend to a smooth paste.
- Rub paste into pork.
- Cover and set aside in refrigerator for 2 hours.
- In a saucepan, heat oil over medium-high heat.
- Saute onions until golden, 6 to 8 minutes.
- Add pork and brown well, about 5 minutes.
- Add 1/4 cup (50 mL) vinegar, potato, vodka, if using, and 1 1/4 cups (300 mL) water.
- Mix well.
- Cover and bring to a boil.
- Reduce heat to medium and cook until pork is tender, 20 to 25 minutes.
- Serve over steamed rice.
