Pork Curry

(click to enlarge)	Pork Curry Nepal - Bangur Ko Tarkari
	Serves: Effort: Sched: DoAhead:	2 main ** 1.3 hr Most		A simple but surprisingly tasty curry, fresher and much less heavily spiced than most indian curries - and its 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
Bay Leaves
Cinnamon stick
Cloves
Salt
Water
Oil
Salt

Prep

Cut PORK into 1 inch cubes.
Slice ONION in half lengthwise, then slice thin crosswise. Crush GARLIC and chop fine. Mix.
Slice Chilis thin crosswise.
Peel TOMATOES and cut into largish chunks.
Grind Cumin Seeds.

Run

Put Pork in a saucepan along with Bay Leaves, Cinnamon, Cloves and Salt. Add enough Water to just cover, bring to a boil and simmer covered 3/4 hour, then drain, discarding all but pork.
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.
Stir in Onion mix, Chilis, Tomatoes, Cumin and Salt. Fry over moderate heat stirring occasionally until onions and tomatoes are soft. I like the onions to still have a little crunch.
Adjust liquid to the amount you desire.
Serve warm with plenty of Basmati rice.

NOTES:

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.
Chili: 2 Serranos will make this dish satisfyingly hot (or distressingly hot, depending on you). I've used 5 Indian elephant trunk chilis which are often quite mild and the hotness was a bit dissapointing. Use your own best judgement. For details see my Chili Page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch