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[ Pork Mince Curry ]
INGREDIENTS :
- 2 lb lean pork, chopped
or minced
-
2 fresh pig hearts, finely diced
-
1 tsp turmeric powder
-
10 shallots, finely chopped
-
6 cloves garlic, finely minced
-
6 inch fresh turmeric root [kunyit]
[Substitute: fresh ginger], sliced
-
2-3 tbsp vegetable oil
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3 tbsp vinegar
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2 bay leaves
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salt and pepper
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2-3 tbsp chili powder, or to taste
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3 tbsp coriander seeds
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1 tbsp cumin seeds
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2 star anise
-
1 cinnamon stick, broken up
-
1 small nutmeg
-
1 tsp black peppercorns
[ Items in red are to be ground
or milled
]
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To Prepare :
- Using a
mortar & pestle or a spice mill, grind ingredients
in
red into a fine powder - coriander seeds, cumin seeds, star anise, cinnamon stick, nut
meg and black peppercorns
In a small bowl, combine the ground spices, turmeric powder and chili powder,
add a few tbsp of water and mix into a thick paste, set aside
In a stockpot, cover diced pig hearts with cold
water,
parboil for 10 mins, strain, reserve liquid
Heat
vegetable oil in a hot
wok, add
and stir-fry shallots and garlic for about 1
min
Add spice paste, sliced fresh turmeric root or ginger, stir-fry
until it turns a shade darker
Add reserved liquid, bring to a rapid boil, add the parboiled
diced pig hearts, pork mince, bay leaves and vinegar and season with salt and
pepper Cover, reduce heat
to simmer for about 20 mins, then remove cover, simmer until curry is slightly thicken, about 10 mins Best eaten after
2 days in the refrigerator.
Heat
and
serve with
steamed rice or a loaf of
crusty French baguette
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