This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

1 teaspoon white vinegar
1 tablespoon cayenne powder
2 pounds lean and boneless pork, cut into 1-inch cubes
1 2-inch piece of ginger, peeled and minced
2 cups unsweetened yogurt
1 teaspoon vegetable oil
1/4 cup ghee (recipe here)
1 teaspoon freshly ground black pepper
1 teaspoon turmeric powder
1 cup water
Salt to taste
1/2 cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon nutmeg powder
1/2 teaspoon clove powder
1/2 teaspoon cardamom powder

Instructions

Combine the vinegar and cayenne powder and toss the meat in it. Add the yogurt and ginger and marinate the meat for about 3 hours at room temperature.

Heat the oil in a skillet over low heat for 1 minute; add the ghee, the pork with its marinade, black pepper, turmeric, water, and salt, and bring to a rapid boil. Lower the heat, cover the skillet, and simmer for 40 minutes.

Add the cilantro, cumin, nutmeg, cloves and cardamom powders, stir in well, and serve hot.

This recipe and others can be found in the following article:

Ingredients

Instructions

In a wok or frying pan, heat the oil until hot.

 Add the garlic and fry until golden brown.

Add the pork, stir and cook for a minute or two until the meat is opaque.

Add the mushrooms and ginger and stir thoroughly.

Stirring briskly after each addition, add the soy sauces, sugar, stock, fish sauce, onion, and chile.

Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

This recipe and others can be found in the following article:

story and Location Photos by Jessica McCurdy Crooks; Food Photo by Norman Johnson

 

Ingredients

1 cup chopped onion 
1 tablespoon fresh thyme 
1 teaspoon freshly ground black pepper 
1 tablespoon ground allspice 
1/4 cup vinegar 
2 tablespoons soy sauce 
2 large tomatoes, chopped 
1 tablespoon freshly grated ginger 
2 pounds pork tenderloin
1/4 cup Jerk Rub/Seasoning (see recipe here)

Instructions

 
In a bowl, combine the onion, thyme, black pepper, allspice, vinegar, soy sauce, tomatoes and ginger.  
Cut pork tenderloins lengthwise, scoring the meat.

Roll the pork in the mix, and then lavishly cover with jerk rub, ensuring that you stuff some inside the score marks.

Put the seasoned meat in a resalable plastic container and refrigerate at least two hours. 

Prepare a charcoal grill, adding 2 cups of soaked chips from lemon, orange or pecan wood.

Grill over low heat until the interior reaches 140 degrees to 145 degrees F, about 2 hours.

Ingredients

4 fresh red chiles, such as serrano, stems removed
1/4 cup vinegar
3 tablespoons cumin seed
2 tablespoons mustard seeds
1 teaspoon ground turmeric
1 teaspoon black peppercorns
1/2 teaspoon cinnamon powder
1/2 teaspoon cardamom seeds
1/2 teaspoon clove powder
Pinch nutmeg powder
1 large onion, chopped
12 cloves garlic
1 1-inch piece of ginger, peeled
1/2 cup vegetable or olive oil
3/4 cup cider vinegar
1 tablespoon sugar (optional)
Salt to taste
2 pounds boneless pork, cut into 1-inch cubes
1/4 cup bay or curry leaves

Instructions

Soak the chiles in 1/4 cup vinegar for 20 minutes.

Dry-roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.

In a large bowl, combine the meat and the spice paste, and marinate overnight, covered.

Heat the remaining oil in a large skillet.  Remove the meat from the marinade, reserving the marinade. Add the meat and fry over medium heat for five minutes. Add the marinade, mix well, add the bay or curry leaves, and cook over low heat for 20 minutes.  Remove the bay leaves before serving.

Ingredients

1 (4-pound) pork butt
2 tablespoons liquid smoke
2 tablespoons coarse kosher or Hawaiian salt
1 banana leaf

Instructions

With a sharp knife, make several shallow long cuts along the roast. Brush the meat with liquid smoke and rub it all over with salt. Wrap the meat (like a birthday present) with the banana leaf and tie it securely with butcher’s twine. Cover the package with aluminum foil and refrigerate at least 4 hours or overnight. 

Prepare your smoker for 220° F. cooking. 

Place a water pan under the cooking grate and fill it with boiling water. Remove the foil and place the wrapped butt over the drip pan. Smoke the pork for 6 to 8 hours. Remove the leaves, shred the pork and serve.