serves
6-8
prep
1:30 hour
cook
2 hours
difficulty
Easy
serves
6-8
people
preparation
1:30
hour
cooking
2
hours
difficulty
Easy
level
Stream free On Demand
The Ultimate Curry Night
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 kg pork belly, cut into 2 cm cubes
- 2 green chillies, halved
- 10 garlic cloves, bruised
- 5 cm x 3 cm piece ginger, finely chopped or grated
- 1 piece cassia bark or cinnamon quill
- 6 whole cloves
- 1 tbsp each ground cumin, coriander and turmeric
- 1 tsp Kashmiri or Korean chilli powder (or to taste)
- 1 tsp ground black pepper
- 3 bay leaves
- 2 tbsp tamarind paste
- 2 tbsp white vinegar
- 1 tsp salt to taste
- 1 tbsp sugar
- 4 brown onions, finely chopped
- Sannas, idli or rice, to serve
Instructions
- Into an extra-large mixing bowl, or saucepan, combine the pork, chillies, garlic, ginger, spices, bay leaves, tamarind paste, vinegar, salt and sugar and mix well to combine. Marinate in the refrigerator for 1 hour.
- When ready to cook, transfer the marinated pork mixture to a large saucepan with 1 cup of water and bring to a simmer. Reduce the heat to low and cook for 1 hour, stirring occasionally. Stir the finely chopped onions through the masala, then cook for a further hour or until the pork is tender. Serve with sannas, idlis or rice as you like.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Ultimate Curry Night
