Name: Mustard-Spiced Pork Curry
Prep time: 30 min
Cook time: 60 min
Ingredients: 2 tbsp whole coriander seeds; 1 tsp whole cumin seeds; 1 tsp whole fenugreek seeds; 1 tsp whole brown mustard seeds; 1 tsp whole black peppercorns; 2 whole dried hot red chillies; 5 whole cloves; 550 g boneless pork shoulder (cut into 2.5 cm cubes); 1 tbsp fresh ginger (peeled and finely grated); 6 garlic cloves (peeled and crushed to a pulp); 1¼ tsp salt; ¼ tsp ground turmeric; 3 tbsp corn oil or peanut oil; ½ tsp whole mustard seeds; 15 –20 fresh curry leaves (if available); 255 g tomatoes (peeled and finely chopped)

To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
Let them cool, then grind them finely in a spice grinder.
Store extra spice mix in an airtight jar for future use.
Rub the pork cubes with ginger, garlic, salt, and turmeric.
Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Heat the oil in a large, lidded non-stick pan over medium-high heat.
Once hot, add the mustard seeds.
When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
Pour in 250 ml of water, bring to a boil, then reduce the heat.
Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
Check for salt and adjust seasoning before serving.

Mustard-Spiced Pork Curry

Equipment

Ingrediënten

For the mustard spice mix:

For the pork:

Instructies

Notes / Tips / Wine Advice:

Nutritional Information

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