Ingredients
Pork - 1 ½ kg, fatty, chopped to I inch pieces
Shallots (red onions) - 10, chopped
Ginger - 2 tsps, minced
Garlic - 2 tsps, minced
Dried red chilies - 16
Cloves - 6
Cardamoms - 6
Goraka - 5 pieces
Roasted curry powder - 2 tsps
Pandan leaf - 1 piece
Curry leaf - 2 sprigs
Oil - 1 tblsp
Black pepper - To taste
Salt - To taste
Cinnamon - 2 inch piece
Instructions
- Heat 1 tblsp oil in a skillet. Fry the red chilies, cinnamon, cardamom and cloves until dark and fragrant.
- Soak the goraka in some warm water and grind them to a fine paste. Set aside.
- Combine them with the ginger, garlic, onions, curry leaves and rampe and grind them together to a fine paste. Combine this with the goraka paste.
- Coat the meat in this mixture well. Add salt and pepper. Leave aside for about 1 hour.
- Add the meat to a clay pot (yes I insist upon a clay pot), add ½ cup water. Cook until all the water is somewhat absorbed and the meat is tender. The mixture should be somewhat wet now. If the meat is still not tender add more water.
- Sprinkle the roasted curry powder and stir it into the pork. Cook further until the mixture is dry and well coated in the paste.
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