Curry Pork

INGREDIENTS:

 

3 lbs pork, cut up for stew

2 tsp seasoned salt

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 tsp all-purpose

½ tsp ground cloves

1 tsp pimento seeds

2 tsp ginger paste

2 tbsp fresh green seasoning (optional, but recommended)

½ onion, chopped

6 garlic cloves, chopped

1 scallion, chopped

1 scotch bonnet, chopped and seeds removed

6 thyme sprigs

2 tbsp cooking oil (vegetable or canola)

2 tbsp curry powder + 1 tbsp

Hot water

1 carrot, chopped into coins

1 potato, chopped into cubes

 

 

INSTRUCTIONS:

 

1) Clean and then season the pork chunks with all of the dry seasonings (except the curry powder for now), ginger paste, and fresh green seasoning. Massage the seasonings into the pork. Add the onion, garlic, scallion, scotch bonnet, thyme, and 2 tbsp of curry powder. Massage into the pork as well.

 

2) Cover the pork in a lidded container or a bowl with cling wrap, and let it marinate in the refrigerator for at least 1 hour (or overnight for best results).

 

3) Remove the seasoned pork from the refrigerator 30 minutes before you plan to cook it.

 

4) Heat oil in a large pan (that comes with a cover) on medium- to medium-high heat.

 

5) When the oil is hot, add the remaining 1 tbsp of curry powder to the pan and stir until fragrant (about 30 to 60 seconds).

 

6) Add the pork chunks to the pan, scraping off as much of the fresh seasonings as you can. You will add it back in a bit. Brown the pork for about 5 minutes, moving the pieces around occasionally to get good color all around.

 

7) Add the fresh seasonings to the pan, and then use the bowl used to marinate the pork to add about 6 cups of water as well. You might not use all of it; you’ll need to gradually add just enough water to the pan to just barely cover the meat throughout the cooking process, until just before the end when you'll allow some of it dry out so the gravy can thicken.

 

8) Cover the pan and let the pork cook for about 1 hour and 15 minutes on medium heat. Check on it every 20 minutes or so to ensure it’s not sticking, burning, or that the water hasn’t completely dried out.

 

9) Add the chopped carrot and potato to the pork and incorporate everything well. Cook for another 20 minutes.

 

Serve & enjoy! This dish pairs well with rice & peas, white rice, or boiled ground provisions.