Hangi pork curry
I love to try out different types of food. Normally my father cooks wild boar according to this method but it is hard to find wild boar in Auckland, so I started to use hangi pork. Hangi pork is just a bit harder than normal pork.
Ingredients
Method
Ingredients
- 1Kg hangi pork or pork
- 1 ½ tsp chilli powder
- 2 medium onion, finely diced
- 3 garlic, finely chopped
- ½ tsp ginger, crushed
- 14 curry leaves
- 2 10cm pandan leaf
- 3 Malabar Tamarind
- 2 roasted curry powder
- 3 Green chilli, finely sliced
- ½ tsp turmeric powder
- Salt as required
- ¼ tsp grounded pepper
- 1 ½ cups water
- 2 Tbsp cooking oil
Method
- Thoroughly wash the meat and cut it into cubes with the skin and the fat on. Put the meat into a bowl and add chilli powder, salt, half of the curry leaves, 1 pandan leaf, turmeric powder and the Malabar tamarind. Mix well and set aside to marinate.
- In a deep saucepan heat the oil. When the oil is hot enough, put the remaining curry leaves, pandan leaf, garlic and ginger. Stir until light brown and add pork. Add 2/3 of the onion and 1 cup of water. Stir and close with a lid. Cook over medium heat for 15 to 20 minutes.
- Check whether the meat is tender. If not, add more water and let it simmer.
- When the water has evaporated and the meat is tender add the remaining onion, green chilli and stir well. Finally, turn off the cooker.
- Serve the hangi pork curry with warm white rice and a green salad.