Vivek Singh from Cinnamon Kitchen prepares a dish from the Coorg region of Karnataka for Taste of London. The high heat during the second cooking caramelises the onions and pork, adding a depth of flavour
1. Mix together all the ingredients for the marinade, including the soaking water from the kokum berries. Add the pork and leave to marinate in the fridge overnight.
2. The next day, transfer the pork to a heavy-based saucepan and add just enough water to cover. Bring to a simmer and cook, covered, for 1 hour or until the pork is very tender. Drain the meat, reserving the liquid.
Tip: Use as little water as possible to cook the pork first time around. The liquid will have stronger flavours when you can add it to the stir-fry later. Keep the seasoning slightly milder than you’d like to end up with, as the prolonged cooking makes the final flavour very intense.
3. The next day, transfer the pork to a heavy-based saucepan and add just enough water to cover. Bring to a simmer and cook, covered, for 1 hour or until the pork is very tender. Drain the meat, reserving the liquid.
4. Heat the oil for the stir-fry in a large frying pan or wok and add the dried red chillies. Let them darken, then add the curry leaves and fry for 30 seconds or so, until they start to crisp up. Now add the sliced red onions and sauté until translucent. Add the drained pork and cook, stirring constantly, for 6-8 minutes, until caramelised.
5. Add a tablespoon or two of the reserved cooking liquid and continue to cook until it has evaporated. The meat will acquire a shiny glaze. Correct the seasoning and serve with steamed rice.
Recipe © courtesy of Vivek Singh, Curry: Classic and Contemporary, Absolute Press (2008) and Cinnamon Kitchen, London
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