Prickly Pork
Dive into the bold and aromatic world of "Prickly Pork," a tantalizing Indian-inspired pork curry that’s bursting with deep, complex flavors. This one-pot wonder combines tender, slow-simmered pork shoulder with a fiery blend of freshly roasted Kashmiri chilies, cumin, and coriander, balanced by tangy vinegar and tamarind paste. Infused with layers of spice from warm cinnamon, bay leaf, and turmeric, this dish brims with rustic charm and rich flavors that pair perfectly with steamed rice or flatbreads. Ready in just over an hour, "Prickly Pork" is ideal for family dinners or elevating weeknight meals with its irresistible combination of smoky, tangy, and savory notes. Garnished with fresh cilantro for a vibrant touch, it’s a soul-satisfying recipe that’s sure to become a beloved favorite in your kitchen.
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Recipe Information
Ingredients
- 500 grams Pork shoulder, diced into 1-inch cubes
- 2 tablespoons Oil (vegetable or mustard)
- 1 large Onion, finely chopped
- 4 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 4 units Kashmiri red chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Vinegar
- 1 teaspoon Tamarind paste
- 1 cup Water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 unit Bay leaf
- 1 inch Cinnamon stick
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Prepare the spice blend by dry roasting the Kashmiri red chilies, cumin seeds, and coriander seeds in a skillet over medium heat until fragrant—about 2 minutes. Cool them and then grind them into a fine powder using a spice grinder or mortar and pestle.
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the bay leaf and cinnamon stick, stirring for 30 seconds until aromatic.
Add the chopped onion to the pot and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add the ground spice blend to the pot along with the turmeric powder. Stir for 1-2 minutes to bloom the spices.
Add the diced pork to the pot and sear until browned on all sides, about 5-7 minutes.
Pour in the vinegar and tamarind paste, stirring well to coat the pork. Allow the mixture to simmer for 3 minutes.
Add water, salt, and sugar to the pot. Stir, then bring the liquid to a boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 45 minutes, stirring occasionally to prevent sticking. Check to ensure the pork is tender and cooked through.
Remove the bay leaf and cinnamon stick before serving. Adjust salt and sugar if needed.
Garnish with fresh cilantro if desired and serve hot with steamed rice, bread, or flatbreads.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.9 g | 169% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 15.4 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2215 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
