Pork Indad

1 pound boneless pork shoulder or belly, cut into 1-inch cubes
6 medium cloves garlic, minced, plus 2 whole
1 tablespoon mined ginger
Kosher salt
10 black peppercorns
2 cloves
1-inch piece cinnamon
1/2 teaspoon poppy seeds
1/4 teaspoon turmeric
5 dried small red chilies
teaspoon cumin seeds
1 medium onion, grated on the medium holes of a box grater
1/2 tablespoon raisins
1 tablespoon tamarind paste
3 tablespoons white vinegar
2 tablespoon vegetable oil
1 cup water
1/2 teaspoon sugar
2 tablespoons chopped fresh mint leaves

pork, minced garlic, cinger, and 1 teaspoon salt in a small bowl until pork is thoroughly coated. Set aside.

Toast peppercorns, cloves, cinnamon, poppy seed, turmeric, chili, and cumin seeds in a dry skillet over medium-high heat until fragrant, about 1 minute. Transfer to a spice grinder and grind to a fine powder.

Tansfer to a food processor or blender. Add onion, raisins, tamarind, remaining 2 cloves garlic, and vinegar. Blend until smooth.

Heat oil over high heat in a large heavy-bottomed lidded saucepan until shimmering. Add pork and cook, turning occasionally, until lightly browned on all sides, about 2 minutes, taking care not to burn garlic and ginger (reduce heat as necessary.

Reduce heat to low. Add spice past and stir vigorously until fragrant and oil is infused with red color of paste, about 10 minutes total. Add water and sugar. Cover and cook on medium heat until pork is tender, about 1 hour. Stir in mint leaves. Serve with bread or rice.

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