Spice-Encrusted Pork
1
- Prep Time25 min
- Total Time25 min
- Makes6 servings
Ingredients
1/3 cup vegetable oil
1 tbsp cumin seeds
1 head of garlic, minced
1 large onion, finely chopped
2 kg boneless pork loin
2 tbsp finely grated fresh ginger
2 large tomatoes
1 tsp turmeric
1 tsp cayenne pepper
4 1/2 tsp garam masala
2 tsp salt
1 to 3 tbsp brown sugar
Instructions
Heat oil in a large wide saucepan or pasta pot set over medium heat, 1 min. Add cumin seeds. Let them sizzle 1 min. Add garlic and onion. Stir frequently. Reduce heat to medium-low. Continue cooking, stirring often, until onion is light brown, 12 to 15 min.
Meanwhile, trim any excess fat from loin, then cut pork into 2-in. (5-cm) pieces. When onions are light brown, add ginger. Sauté for 2 min. Stir in tomatoes, turmeric, cayenne, garam masala and 1 tsp (5 mL) salt. Increase heat to medium. Cover and simmer to develop flavour, stirring occasionally, 5 min. Add pork. Stir until evenly coated. Cover and reduce heat to medium-low. Simmer, stirring every 15 min until pork is as tender as you like, about 1 hour and 45 min. Then stir in 1 tbsp (15 mL) brown sugar. Taste and add remaining salt and sugar, if you wish. Pork will keep well, covered and refrigerated, up to 3 days, or in the freezer for 1 month.
Nutrition (per serving)
Calories 550, Protein 69.7g, Carbohydrates 11.7g, Fat 23.7g, Fibre 1.9g, Sodium 591mg.
Garam masala, an Indian spice mixture, lends signature flavour to many of Vij's dishes. Make your own ? see Vij's Garam Masala Mix (below) ? or purchase a pre-made masala from an Indian grocer.
VIJ'S GARAM MASALA MIX
In a heavy-bottomed frying pan, heat 11/2 tsp (7 mL) each whole cloves, black cardamom seeds (about 7 pods) and 1/2 cup (125 mL) cumin seeds over medium-low. Stir constantly until cumin seeds turn dark brown, 10 min. Remove pan from heat. Let cool 20 min. Place roasted spices in a coffee grinder or blender. Grind until the mixture looks like ground black pepper. Add 1 tbsp (15 mL) ground cinnamon and 1/2 tsp (2 mL) each ground mace and nutmeg. Blend well. Mix will keep well in an airtight container up to 6 months. Makes 3/4 cup (175 mL).
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.