Goan Pork Curry

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Goan Pork Curry (serves 3)
Net carbs: 7 g

2 tsp cumin seeds
2 tsp mustard seeds
1 tsp cardamom powder
1 tsp ground cinnamon
1/2 tsp black peppercorns
6 whole cloves
5 small dried red chillies
4 tbsp white vinegar
dash sweet ‘n low
1 tsp salt
4 tbsp oil
1/2 onion, chopped
5 garlic cloves, crushed
1 tbsp grated fresh ginger
1.5 kg pork leg, cubed

Dry fry the spices for two minutes (until fragrant), then grind in a food processor. Transfer to a small bowl and add vinegar,sweet n low and salt.

Heat two tbsp of the oil in a frying pan, fry onions for 5 minutes, add to the food processor and blend. Add this, with two tbsp cold water, to the spice paste.

Mix garlic and ginger with two tbsp water in a small bowl.

Heat oil, brown pork. Add garlic and ginger mixture, onion spice mixture, 1 cup of hot water. Simmer covered for about an hour, until pork is tender. Bring to a boil, cook for 10 minutes until sauce is thickened. Add extra spices if needed!

Adapted from “Goan Pork Curry” (pg 179) in “Meat” by the Murdoch Books Test Kitchen.

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