Trinidadian Pork Curry Recipe
Submitted By:from Chicago.
Trinidadian Pork Curry Notes
I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too well received and I understand that and ask forgiveness of all my fellow curry afficianados. Trust me on this one, though, really. It is fantastic. I recently made it and every spice came from either the Spice House in Evanston or the one in Old Town.
- 2 pounds boneless pork stew meat
- 1 cup fresh cilantro (packed)
- 6 spring onions
- 6 cloves garlic
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon ground allspice
- 1 teaspoon fresh ground black pepper
- 4 tablespoons vegetable oil
- 2 tablespoons ground garam masala
- 1 cup water
- 2 teaspoons salt
- 1 tablespoon ground cumin
- 1/8 teaspoon ground habanero pepper (or more if you dare!)
Serves / Yields
6 - 8
In food processor combine cilantro, green onions, garlic, parsley and thyme. Pulse to a paste. Place in a bowl with pork and mix in allspice and black pepper. Let sit in the fridge covered overnight. Next day, heat vegetable oil in a deep pot on medium high heat. While oil heats up, mix garam masala and water together in a bowl. Add to oil (beware of splatters!). Stir till this thickens slightly (about 3 to 4 minutes) then add pork and marinade. Stir fry until pork loses its pinkness. Cover and reduce heat to simmer and stew for 1 hour. Uncover and add ground cumin, habanero chili pepper and salt. (At this point I like to add another cup of warm water so it will be saucy but you can make it as dry as you like). Replace lid and simmer another 45 minutes until the pork is very, very tender. Serve with rice.
Watch out for that habanero chili pepper; don't get it in your eye!