Back to 4 servings pork 1.5 pound boneless pork shoulder or belly, cut into 1/2 to 1 inch cubes, some fat left on marinade 1 teaspoon ground black pepper, freshly ground, or more for heat 0.5 teaspoon ground turmeric 1 teaspoon red chili powder, or to taste 1 tablespoon white vinegar, or coconut vinegar 1 tablespoon garlic and ginger paste 1 teaspoon salt, plus more to taste curry 2 tablespoon coconut oil or neutral oil, divided 2 tablespoon dark-roasted curry powder, or 3 tablespoons good-quality store-bought curry powder 1 teaspoon paprika, optional, for color 20 fresh or frozen curry leaves, about 6 if dried 1 pandan leaf, optional, knotted 2 medium red onions, finely chopped 2 tablespoon garlic and ginger paste 1 stalk lemongrass, white part only, cut into about 8 pieces 3 green chilies, slit lengthwise 1 head garlic, cloves smashed, skins left on 2 teaspoon tamarind concentrate or paste 2 teaspoon jaggery or light brown sugar water, about 1/2 to 1 cup, as needed
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1 Step 1: Mix the pork with the black pepper, turmeric, chili powder, vinegar, garlic and ginger paste and salt. Cover and refrigerate for at least 3 hours, or overnight for the most flavor.2 Step 2: Bring the pork to room temperature about 30 minutes before cooking.3 Step 3: Heat 1 tablespoon of the oil in a large heavy pot over medium-high heat. Add the curry leaves and pandan, if using, and fry for about 30 seconds until fragrant.4 Step 4: Add the chopped onions and fry for about 5 minutes, stirring, until soft and translucent.5 Step 5: Stir in the garlic and ginger paste, lemongrass and slit green chilies and fry for 30 seconds more.6 Step 6: Add the curry powder and paprika, stir to combine, and cook for 30 seconds until the spices darken slightly and smell toasted. Do not let them burn.7 Step 7: Add the marinated pork and stir to coat. Fry over medium heat for about 10 minutes, until the meat is browned on the edges.8 Step 8: Add just enough water to come level with the meat, about 1/2 cup. Stir in the smashed garlic, tamarind and jaggery.9 Step 9: Cover and simmer over medium-low heat for 45 minutes, stirring occasionally and adding a splash of water if the pot looks dry. The pork is ready when it is very tender and a fork slides in easily.10 Step 10: Uncover and cook 10 to 15 minutes more, until the sauce is dark, thick and clinging to the meat rather than watery. Adjust with salt, more tamarind for sourness or more jaggery for sweetness, then serve.getsaucepan.com/r/f1f7bb54-af22-5cff-8320-37dcab0f929d
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