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Spicy Curry-Cumin Pork
Portuguese influence in southern India explains the preponderance of pork in many of the region's stews. Mangalorean dukra maas was the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and the brightness of vinegar stirred in at the end. If you like chili heat, leave the seeds in the jalapeño and add an extra one or two. Serve with basmati rice.
4 to 6
Servings
Tip
Don’t use tamarind concentrate sold in a small plastic container. Though it is ready to use (no need to rehydrate and strain), its flavor is dull and drab. Instead, look for blocks of tamarind pulp; it's available in some well-stocked supermarkets, in Asian grocery stores and online.
3½ hours
30 minutes active
Ingredients
-
½
cup tamarind pulp (4 ounces)
-
1
tablespoon grapeseed or other neutral oil
Directions
-
01Heat the oven to 350°F with a rack in the lower-middle position. In a 2-cup liquid measuring cup or a small microwave-safe bowl, combine the tamarind pulp and 1 cup water. Microwave on high until warm, about 1 minute, then whisk to combine. Let stand for at least 10 minutes.
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February 26, 2023
Straight Fire
After you get done trimming the pork, discarding the fat cap, and removing the bone, the 5lb pork shoulder is reduced to about three pounds of meat, and those three pounds of meat become some of the juiciest, tender little morsales of deliciousness.
January 7, 2024
Question about SPICY CURRY-CUMIN PORK recipe
I don't eat pork. What change(s) do I make if I substitute chicken for the pork? Amount of chicken? I am leaning towards using thighs vs. breasts? Which do you think is better for this recipe? Is chicken considered sufficiently leaner than pork that I need to add more oil, etc.? Change to the cooking time? Anything else? Thank you.
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Looks wonderful, one question, does it really call for 5 lbs of pork shoulder? Thats almost 1lb or more per person for the recipe?