Coorgi Pepper Pork

Serves 4

A recipe from Coorg in south India, which is one of the few areas where pork is relished. Pepper and tamarind add a lot of flavor to mild tasting pork.

• 1 pound pork loin, fat removed, cut in 1-inch pieces
• ½ teaspoon turmeric
• ¾ teaspoon salt or to taste
  
  
• 2 tablespoons oil
• 2 cups thinly sliced onion, sliced tip to stem
• 2 heaped tablespoons thinly sliced garlic
• 2 tablespoons peeled, julienne ginger
• 2 green chiles, cut in half, preferably serrano
  
  
• 2 tablespoons unsalted Thai tamarind pulp
• 1 teaspoon coarse ground pepper

1. In a saucepan mix together pork, turmeric and salt. Add ¾ cup water and bring to a boil over medium heat. Reduce heat to medium-low, cover and simmer until pork is fork tender and water has been absorbed, about 30 - 40 minutes.
2. In another saucepan heat oil over medium heat and add onion. Sauté until golden, about 6-8 minutes. Add garlic, ginger and chilies. Sauté another 6-8 minutes, to soften chilies. Add pork and tamarind. Mix well and sauté until thick masala enrobes pork, about 5 minutes.
3. Stir in pepper and mix well. Serve hot.

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