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Devil's Pork Curry
This could be even better than Lamb Biryani. It's certainly a tough call.
Why not make them both and put them through their paces?
Make sure you let us know which one you think is the winner via
our guestbook. This takes a bit of time and there
are a lot of ingredients hence we have placed it in our easypeasy but worth
it section. The main difficulty making this one in the UK is getting the
macadamia nuts. Maybe the squirrels have them all? Serves 3-4
Ingredients
- 750 g diced pork
- 1 tblsp white vinegar
- 1 tblsp soy sauce
- 2 red onions, diced
- 2 cloves garlic
- 1 tblsp fresh chopped ginger
- 12 curry leaves
- 1 tspn brown sugar
- 2 cinnamon sticks
- 1 tsp fenugreek seeds
- 1%2F2 tsp red chillies
- 1 tspn tumeric
- 1 tblsp lemon grass
- 1 tspn tamarind concentrate
- 2 tspn fish sauce
- 1 cup water
- 1 beef stock cube
- 1%2F2 cup unsalted macadamia nuts
- Olive oil
Instructions
- Gently fry onions. Add garlic, ginger and spices. Fry for 2 minutes.
- Add diced pork and brown.
- Add vinegar, tamarind, soy sauce, fish sauce, stock cube and 1 cup of water.
- Stir through and allow to simmer with lid on for 40 minutes.
- Check that it doesn't dry out (although it will be a relatively dry curry when finished).
- Add macadamia nuts and serve with steamed rice.
If you live in the UK and have found a source of unsalted macadamia nuts,
please let us know.
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