- Prep Time: 10 minutes + 1 hr for marinating
- Cook Time: 35-45 minutes
- Serves: 3-4
- Freezing: excellent
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A blend of spices makes this dish not-so-hot, not-so-mild. Just perfect with a steaming bed of rice.
- 1 ½ tbsp (22 mL) fresh ginger garlic paste
- 2 tsp (10 mL) Kashmiri lal mirch
- ¼ cup (50 mL) white wine vinegar
- 1 lb (454 grams) pork tenderloin, cut into 1”(2.5 cm) pieces
- 3 tbsp (45 mL) olive oil
- ¾ cup (175 mL) onions, chopped
- ½ tsp (2 mL) black pepper
- ½ tsp (2 mL) cumin powder
- ½ tsp (2 mL) cinnamon powder
- ¼ tsp (1 mL) ground cloves
- ½ tsp (2 mL) turmeric
- Salt to taste
- 1 cup (250 mL) water
- Mix marinade ingredients together. Cover. Marinate for at least 1 hour.
- Heat oil in a thick bottom pan on medium high heat. Add onions. Sauté for 5-8 minutes until golden.
- Add marinated pork. Stir. Cook for 5 minutes on medium high heat, stirring occasionally.
- Add black pepper, cumin, cinnamon, cloves and turmeric. Stir. Add salt and water. Stir well.
- Cover. Simmer for 15- 20 minutes on medium low heat.
- Uncover. Stir. Continue cooking for 5-10 minutes until pork is cooked through.
- Turn off heat.
- Serve hot over bed of steamed rice.
- Soak whole dry Kashmiri lal mirch in vinegar for 30-45 minutes. Grind. Use as a marinade for pork for smoky flavour.
- Use ½ tsp (2 mL) each of ginger garlic powder as a substitute for fresh paste.
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