Serving
(click to enlarge)

Pork Curry
Nepal
  -   Bangur Ko Tarkari
Serves:
Effort:
Sched:
DoAhead:  
4 main  
**
1.5 hr  
Most

A simple but tasty curry, fresher and much less heavily spiced than most indian curries - and it's easy to make too. You can do this ahead up to frying the pork.





1-1/2
10
2
2
1
1
------
2
1-1/2
2
1/2
ar
------
2
1/2
#
oz
cl

#
t
---

in

t

---
T
t
Pork, lean (1)
Onion
Garlic
Chili, green (2)
Tomatoes
Cumin seed
-- Broth
Bay Leaves
Cinnamon stick
Cloves
Salt
Water
----------
Oil
Salt

Prep   (20 min)
  1. Cut PORK into 1 inch cubes.
  2. Slice ONION in half lengthwise, then slice thin crosswise. Crush GARLIC and chop fine. Slice CHILIS thin crosswise. Mix all.
  3. Peel TOMATOES and cut into largish chunks. Grind Cumin Seeds. Mix.
Run   (1-1/4 hr)
  1. Put Pork in a saucepan along with all Broth items, Add enough Water to just cover, bring to a boil and simmer covered for 3/4 hour. Drain and discarding all but pork.
  2. In a kahadi, wok or spacious sauté pan heat Oil and fry Pork, stirring until very lightly browned all over. Don't overdo it or your meat will become dry.
  3. Stir in Onion mix, Tomato mix and Salt. Fry over moderate heat stirring occasionally until onions and tomatoes are soft. I like the onions to still have a trace of crunch.
  4. Adjust liquid to the amount you desire with Stock or Water.
  5. Serve hot with plenty of steamed Basmati rice.
NOTES:
  1. Pork:   This should be lean, boneless pork with all excess fat removed. If you use loin you can cut the simmering time to about 1/2 hour.
  2. Chili:   2 Serranos will make this dish satisfyingly hot (or maybe uncomfortably hot if you're from the Frozen North). This dish does need a definite bite though, so use your own best judgement. For details see our Chili Page.
  3. 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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