Serving
(click to enlarge)

Pork with Shallots & Onions
India - Madras
  -   Villavar Kuy
Serves:
Effort:
Sched:
DoAhead:  
2 main  
***
1 hr  
Yes

A moderately spicy pork dish in flavor a little reminiscent of Pork Vindaloo but without all that vinegar and chili heat. Excellent served with rice. In India it would be made much drier than my photo shows, but they serve it differently and eat with their fingers.



1
12
6
2
1
2
1
1/4
1/2
1/3
1
2
1
1
#
oz
oz
cl
in
t
t
c
t
c
T

T
t
Pork, lean only
Onion
Shallots
Garlic
Ginger root
Coriander seed
Peppercorns
Yogurt
Salt
Water
Oil (ghee)
Cardamom pods
Oil (more)
Chili Powder (1)
PREP
  1. Cube your PORK into bite-size pieces.
  2. Quarter ONION lengthwise, then slice thin crosswise.
  3. Peel the SHALLOTS and slice thin. (don't mix with onions)
  4. Crush GARLIC, slice thin and chop fine. Slice GINGER thin and chop fine. Pound in a mortar or otherwise reduce to a paste. Mix in with Shallots.
  5. Grind the Coriander and Pepper. Mix with Yogurt, Salt and 2 T Water.
RUN
  1. Heat 1 T Oil in a large sauté pan and add the Cardamom Pods. Fry stirring until fragrent (do not burn), then add Onion slices and fry stirring until showing just a little color. Remove onion and set aside leaving oil in the pan.
  2. Add 1 T more Oil and Pork. Fry on high heat until pork is lightly browned, then remove from heat. Remove pork and set aside leaving oil in pan.
  3. You can start your rice at this point.
  4. Stir in the Chili Powder, then the Shallot Mix and return to moderate heat. Fry stirring until shallots start to color or bottom of pan threatens to get too dark.
  5. Stir in Pork and Yogurt Mix, coat evenly, cover and simmer slowly about 10 minutes, stirring occasionally.
  6. Stir in the Onions, check salt and liquid to taste and simmer another 10 minutes, stirring occasionally.
  7. Serve hot with plenty of steamed basmatti rice.
NOTES:
  1. Chili Powder:   Reshampatti would be appropriate for this dish. It is fairly hot but not blazing. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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