- 6 tbsp Vegetable Oil
- 3 lbs Pork Leg or Pork Shoulder, cut into 1 inch cubes
- 4 large Onions (2 lbs), coarsely chopped
- 1/4 cup Minced Ginger
- 4 large Garlic Cloves, minced or crushed through a press
- 1/4 cup plus 2 tsp Curry Powder
- 1 1/4 cups Unsweetened Coconut Milk
- 1/2 cup Tomato Sauce
- 1 large tart Green Apple, peeled, cored, and grated
- 3 cups Hot Water
- 2 tsp Salt
- 2 tbsp Lemon Juice
- Basmati Rice, for serving
- Assorted Condiments, for serving
Cooking Time: About 3 hours
- Spoon 1 1/2 tbsp of the oil into a large, heavy skillet set over moderately high heat. Pat the cubes of meat dry with paper towels. Add half of the cubes to the hot oil and cook, without turning, until very well browned on one side, 4 to 5 minutes. Turn the pieces and brown the remaining sides for 2 to 3 minutes longer. Turn into a large pot or dutch oven. Spoon 1 1/2 tbsp more oil into the skillet and brown the remaining cubes in the same manner. Turn into the pot; do not clean the skillet.
- Spoon 2 tbsp of the remaining oil into the skillet you used for browning the meat and place over moderate heat. Add the onions and saute, stirring frequently and adding 1 to 2 tbsp water each time the pan seems dry, until medium caramel brown, 15 to 20 minutes. Stir constantly during the last few minutes and increase the heat, if necessary, to achieve the dark color.
- Add the remaining 1 tbsp oil to the skillet along with the ginger, garlic, and 1/4 cup of curry powder. Stir over moderate heat for 2 minutes to cook the spices. Pour 1 cup of the coconut milk and the tomato sauce. The mixture will be thick and pasty. Cook, stirring for 2 minutes. Scrape the mixture into the pot of browned pork.
- Place the pot over moderate heat and pour in 3 cups of hot water. Add the grated apple and salt. Bring the curry to a simmer. Reduce the heat to low, cover, and simmer gently, stirring occasionally, until the pork is tender, about 2 hours.
- Stir in the lemon juice and the remaining 2 tsp curry powder. If the sauce is too thick, add a little water. Cover and continue simmering until pork is very tender but not falling apart, 30 to 60 minutes.
- Stir in the remaining 1/4 cup coconut milk. Serve hot with rice and assorted condiments.
The recipe says eat it with things like fresh mango, mango chutney, peanuts, or grated coconut… but I ate it with just the rice and it was really good. It makes 8 servings.
It says you can make the curry a few days ahead and refrigerate. It helps the flavor bloom. Just heat it over low heat and add water if it is too thick.
I found this in one of my mom’s old recipe books: Jim Fobel’s Big Flavors.