Goan Pork Curry

Servings: 4

1 lb. boneless leg of pork

2 tablespoons cider vinegar

2 teaspoons Ginger Puree

2 teaspoons Garlic Puree

½ teaspoon ground turmeric

2 teaspoons paprika

8 ½ fl. oz. medium-sweet cider

1- inch piece of cinnamon stick, broken up

6 cloves

½ teaspoon black peppercorns

½ teaspoon black mustard seeds

1 ½ teaspoons cumin seeds

1 teaspoon salt or to taste

1 teaspoon soft brown sugar

9 oz.

1 tablespoon

11 fl. oz. warm water

2-4 green chillies, seeded and cut into julienne strips

Remove the rind and any visible fat from the pork.  Cut the lean meat into 1-inch cubes and put into a large mixing bowl.  Mix the vinegar, ginger and garlic purees, turmeric, and paprika, and pour over the meat.  Stir until the meat is fully coated, then cover the bowl and set aside for 1-2 hours or overnight in the refrigerator.  Bring it to room temperature before cooking.  Put the marinated meat in a non-stick saucepan, about 12 inches in diameter, and place over medium-high heat.  Stir for 4-5 minutes or until the pork turns opaque.  Pour in the cider and bring to simmering point.  Cover the pan and reduce the heat to medium-low, then cook for 35-40 minutes or until the liquid resembles a thin batter.  Meanwhile, preheat a small pan over medium heat.  When hot, reduce the heat to low and add the whole spices.  Roast the spices gently for 30-60 seconds, stirring all the time, until they release their aroma, then transfer them to a plate and cook for a few minutes.

Grind the spices finely in a coffee or spice mill and add to the meat with the salt and sugar.  Increase the heat slightly and cook until all the liquid has evaporated, stirring frequently.

Add the onion puree and continue to cook for an additional 3-4 minutes, then stir in the tomato puree and water.  Reduce the heat to low, cover the pan, and simmer gently for 8-10 minutes or until the sauce has thickened.

Add the chillies and simmer for an additional 1-2 minutes.  Serve with boiled basmati rice.