Pork and Potato Masala

Yield: Serves 4

This recipe was originally published in the award-winning cookbook My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay (Figure 1 Publishing, 2023). Reprinted here with permission.

Pork and Potato Masala

Ingredients

• 1 ½ lbs pork butt or shoulder, cut into 1-inch cubes
• 3 Tbsp coconut oil (divided)
• 2 onions, sliced (divided)
• 2 Tbsp Ginger-Garlic Paste
• 1 qty Seasoning Blend (see here, divided)
• ½ tsp black pepper
• 2 tsp Garam Masala, recipe follows
• 15 curry leaves
• 2-3 Yukon Gold (or other yellow-fleshed) potatoes, peeled and cut into 1-inch cubes (about 2 cups)

SEASONING BLEND

• 3 Tbsp ground coriander
• 2 tsp ground turmeric
• 1 ½ tsp red chili powder
• 1 Tbsp salt

Method:

1. SEASONING BLEND Combine spices in a small bowl and mix well.
2. PORK AND POTATO MASALA Pat pork dry with a paper towel.
3. Heat 1 Tbsp oil in a large heavy-bottomed frying pan over medium-high heat, until oil is shimmering. Add pork, half the onions, 1 Tbsp ginger-garlic paste, half the seasoning blend, pepper, and garam masala. Stir well and cook for 4-5 minutes, until pork is seared on all sides.
4. Add curry leaves and enough water to cover the meat. Bring to a boil, then reduce heat to medium-low. Cover and simmer 30 minutes, until meat is cooked through. Add potatoes and cook for another 20-30 minutes, until meat and potatoes are tender. Set aside.
5. Heat the remaining 2 Tbsp coconut oil in another large frying pan or wok over medium-high heat. Add the remaining onions and sauté for 2-3 minutes, until onions have wilted. Add the remaining 1 Tbsp ginger-garlic paste and sauté for another minute. Reduce heat to medium-low, then add remaining seasoning blend and cook for 1-2 minutes, stirring, until the smell of raw spice disappears. Add the pork and potatoes. Stir gently for 5 minutes, until liquid evaporates and meat and potatoes begin to brown and get a little crispy.
6. This dish is best served with jeera rice, parathas, and a side of pineapple achar.

Garam Masala

Ingredients:

• 2 star anise
• 1 (3-inch) cinnamon stick, broken into smaller pieces
• 3 Tbsp fennel seeds
• 1 Tbsp cloves
• 1 Tbsp green cardamom pods

Method:

1. In a frying pan over medium heat, dry-roast all spices for 2 minutes, until toasty, crispy, and fragrant. Set aside to cool.
2. Using a spice mill, small food processor, or mortar and pestle, grind into a fine powder.
3. Store unused garam masala in an airtight container in a dark place for up to a couple of weeks. After that, it starts to lose its perfume.