Hot and Sour Pork Curry
Yields 4 servings
Ingredients
1 1/2 lbs Boneless Pork Shoulder
2 Onions thinly sliced
1 cup Water
1/4 cup White wine vinegar
6 Garlic Cloves crushed
6 tbsp Vegetable Oil
3 tbsp Hot spice mix
1 tsp Brown Sugar
1(1-inch) Freshly Grated Gingerroot
1 tsp Ground Turmeric
1 tsp Paprika
1 tsp Ground Coriander
To Garnish Red Chilie Flower
Preparation
Wipe pork with a damp paper towel; cut into 1-inch cubes.
Heat half the oil in a heavy saucepan, add onions and cook 10 minutes, or until brown and crisp, stirring all the time. Remove with a slotted spoon and set aside. Mix together spice mix, vinegar, sugar, gingerroot, garlic, turmeric, paprika and coriander in a small bowl, blending to a smooth past. Add remaining oil to pan; add pork and cook until lightly browned, remove with a slotted spoon and set aside.
Add spice mixture to pan; cook, stirring, a few minutes. Return meat and any juices to pan. Stir in water. Bring to a boil. Reduce heat, cover and simmer 45 minutes, until pork is tender. Serve hot, garnished with remaining onions and chile-flower.