Adapted from "The Everything Indian Cookbook", by Monica Bhide, Adams Media.
- 3/4 cup rice vinegar
- 1/4 cup water
- 1 teaspoon black peppercorns, roughly pounded
- 1 tablespoon minced garlic
- 2 teaspoons red chili powder
- 1 ½ lb. boneless lean pork, cubed
- 3 tablespoons vegetable oil
- 1 tablespoon ginger root, julienned
- 1 large red onion, peeled and finely chopped
- 6 whole dried red chiles, roughly pounded
- 1 inch cinnamon stick
- 1/2 teaspoon turmeric powder
- Table salt to taste
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In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili, green chili and pork. |
| Refrigerate, covered, for an hour. In a deep pan, heat the oil. Add the cinnamon, ginger root and sauté for about ten seconds. Add the onion and sauté for about 7-8 minutes or until golden brown. Add the red chilies and turmeric powder and sauté for another 20 seconds. | |
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Remove the pork pieces from the marinade and set the marinade aside. Add the pork and sauté on high heat for about 10 minutes or until the pork is browned and the oil starts to separate from the mixture. |
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Add the marinade and bring to a boil. |
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Reduce heat and simmer covered for about 30-45 minutes or until the pork is tender. |
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Add salt to taste. Serve hot. |
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