Spicy Curry-Cumin Pork
MAKES 4 TO 6 SERVINGS
Portuguese influence in southern India explains the preponderance of pork in many of the region’s stews. Dukra maas, a traditional dish from Mangalore, is the inspiration for this spicy pork curry with tangy, fruity notes from tamarind pulp and added brightness from vinegar stirred in at the end. If you like chili heat, leave the seeds in the jalapeño and add an extra one or two. Serve with basmati rice.
Though tamarind concentrate is ready to use (no need to rehydrate and strain), its flavor is dull and drab. Instead of buying the concentrate in a plastic container, look for blocks of tamarind pulp; it’s available in some well-stocked supermarkets, in Asian grocery stores, and online.
½ cup tamarind pulp (4 ounces)
1 tablespoon grape-seed or other neutral oil
2 medium yellow onions, halved and sliced
6 medium garlic cloves, smashed and peeled 3 tablespoons finely grated fresh ginger
1 jalapeño chili, stemmed, seeded, and thinly sliced
2 tablespoons ground coriander
2 tablespoons curry powder
1 tablespoon ground cumin
1 tablespoon fennel seeds Kosher salt and ground black pepper
5 pounds boneless pork shoulder, trimmed and cut into 2-inch chunks
1 cup low-sodium chicken broth or water
1 tablespoon white vinegar
Heat the oven to 350 degrees with a rack in the lower-middle position. In a 2-cup liquid measuring cup or a small microwave-safe bowl, combine the tamarind pulp and 1 cup water. Microwave on high until warm, about 1 minute, then whisk to combine. Let stand for at least 10 minutes.
Pour the tamarind mixture through a fine-mesh strainer set over a medium bowl, pressing to extract as much liquid as possible and scraping the underside to get any pulp; set aside. Discard the solids in the strainer.
In a Dutch oven set over medium heat, warm the oil until shimmering. Add the onions, garlic, ginger, and jalapeño, then cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the coriander, curry powder, cumin, fennel seeds, 1 teaspoon salt, and ½ teaspoon pepper, then cook, stirring, until fragrant, 1 to 2 minutes. Add the pork, broth, and the strained tamarind. Stir to combine, then bring to a simmer over medium-high heat. Cover, place the pot in the oven, and cook for 2 hours.
Uncover the pot and stir. Return, uncovered, to the oven and cook until a skewer inserted into the pork meets no resistance, about another 1 hour. Remove the pot from the oven. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Stir in the vinegar, then taste and season with salt and pepper.