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Spicy Curry-Cumin Pork

Spicy Curry-Cumin Pork

By Laura RussellOctober 15, 2019

  • Makes
    4 to 6 servings
  • Cook Time
    3½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

Portuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar stirred in at the end. If you like chili heat, leave the seeds in the jalapeño and add an extra one or two. Serve with basmati rice.

Tip

Don’t use tamarind concentrate sold in a small plastic container. Though it is ready to use (no need to rehydrate and strain), its flavor is dull and drab. Instead, look for blocks of tamarind pulp; it's available in some well-stocked supermarkets, in Asian grocery stores and online.

Ingredients
  • ½

    cup tamarind pulp (4 ounces)

  • 1

    tablespoon grapeseed or other neutral oil

  • 2

    medium yellow onions, halved and sliced

  • 6

    medium garlic cloves, smashed and peeled

  • 3

    tablespoons finely grated fresh ginger

  • 1

    jalapeño chili, stemmed, seeded and thinly sliced

  • 2

    tablespoons ground coriander

  • 2

    tablespoons curry powder

  • 1

    tablespoon ground cumin

  • 1

    tablespoon fennel seeds

  • Kosher salt and ground black pepper

  • 5

    pounds boneless pork shoulder, trimmed and cut into 2-inch chunks

  • 1

    cup low-sodium chicken broth or water

  • 1

    tablespoon white vinegar

Step 1

Heat the oven to 350°F with a rack in the lower-middle position. In a 2-cup liquid measuring cup or a small microwave-safe bowl, combine the tamarind pulp and 1 cup water.

Microwave on high until warm, about 1 minute, then whisk to combine. Let stand for at least 10 minutes.

Step 2

Pour the tamarind mixture through a fine mesh strainer set over a medium bowl, pressing to extract as much liquid as possible and scraping the underside to get any pulp; set aside. Discard the solids in the strainer.

Step 3

In a Dutch oven over medium, heat the oil until shimmering. Add the onions, garlic, ginger and jalapeño, then cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Add the coriander, curry powder, cumin, fennel seeds, 1 teaspoon salt and ½ teaspoon pepper, then cook, stirring, until fragrant, 1 to 2 minutes.

Add the pork, broth and the strained tamarind. Stir to combine, then bring to a simmer over medium-high. Cover, place the pot in the oven and cook for 2 hours.

Step 4

Uncover the pot and stir. Return, uncovered, to the oven and cook until a skewer inserted into the pork meets no resistance, about another 1 hour. Remove the pot from the oven.

Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Stir in the vinegar, then taste and season with salt and pepper.

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