\nExperience the bold flavors of Indian cuisine with this mouthwatering pork vindaloo recipe, served with creamy coconut rice.<\/p>\n
Are you ready to spice up your mealtime routine? Look no further! Indian cuisine offers a wide variety of deliciously flavorful dishes that can be made with pork. In this article, we’ll explore 18 spicy Indian pork recipes that will tantalize your taste buds and leave you craving for more.<\/p>\n
From classic vindaloos to innovative roasts, curries, and stews, we’ve got it all covered. Whether you’re a fan of bold flavors or prefer milder dishes, there’s something for everyone in this list. So, let’s dive in and discover the rich flavors of Indian pork recipes!<\/p>\n
Read on to find out which mouth-watering dishes made our cut…<\/p>\n
\nExperience the bold flavors of Indian cuisine with this mouthwatering pork vindaloo recipe, served with creamy coconut rice.<\/p>\n
Ingredients:<\/strong><\/p>\n For the Pork Vindaloo:<\/p>\n – 1 lb boneless pork shoulder, cut into bite-sized pieces For the Coconut Rice:<\/p>\n – 1 cup uncooked white rice Instructions:<\/strong><\/p>\n 1. Cook rice according to package instructions using coconut milk, olive oil, and salt. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork shoulder or ribs, cut into small pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown. Cooking Time:<\/strong> 40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 kg pork shoulder or ribs, cut into large pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 180\u00b0C (350\u00b0F). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless pork shoulder or pork chops, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup basmati rice Instructions:<\/strong><\/p>\n 1. Cook the rice according to package instructions. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 pork chops, 1 inch thick Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 500g pork shoulder or ribs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a pan over medium heat. Add onions and saut\u00e9 until they start to brown. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground pork Instructions:<\/strong><\/p>\n 1. Heat the ghee or oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork shoulder or butt, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound pork shoulder or butt, cut into 2-inch cubes Instructions:<\/strong><\/p>\n 1. Heat oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Cooking Time:<\/strong> 2 hours<\/p>\n Ingredients:<\/strong><\/p>\n For the kebabs:<\/p>\n – 1 pound pork shoulder or butt, cut into 1-inch cubes For the Mint Chutney:<\/p>\n – 1 cup fresh mint leaves Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together yogurt, lemon juice, olive oil, garam masala, cumin, smoked paprika, salt, and pepper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless pork shoulder, cut into 2-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound ground pork Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine pork, garlic, soy sauce, and cornstarch. Mix until just combined. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pork shoulder, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb pork shoulder or thighs, cut into bite-sized pieces Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Discover the bold flavors of India with these 18 spicy pork recipes. From Vindaloo to Chettinad Masala, and from Kerala Roast to Madras, each dish combines tender pork with aromatic spices and herbs. Explore a range of cooking styles, including curries, stews, roasts, and kebabs. Try the Pork Vindaloo with Coconut Rice or the Goan Pork Curry with Tamarind for a taste of India’s rich culinary tradition. With recipes this flavorful, you’ll be hooked on Indian pork dishes in no time!<\/p>\n","protected":false},"excerpt":{"rendered":" Are you ready to spice up your mealtime routine? Look no further! Indian cuisine offers a wide variety of deliciously flavorful dishes that can be made with pork. In this article, we’ll explore 18 spicy Indian pork recipes that will tantalize your taste buds and leave you craving for more. From classic vindaloos to innovative … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":6299,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-6678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=6678"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6678\/revisions"}],"predecessor-version":[{"id":6679,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/6678\/revisions\/6679"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/6299"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=6678"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=6678"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=6678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon cayenne pepper
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup chicken broth
\n– Salt and pepper to taste<\/p>\n
\n– 1 cup coconut milk
\n– 1 tablespoon olive oil
\n– Salt to taste<\/p>\n
\n2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add pork and cook until browned, about 5 minutes.
\n3. Add onions, garlic, ginger, cumin, smoked paprika, and cayenne pepper to the skillet. Cook until onions are translucent, about 3-4 minutes.
\n4. Stir in diced tomatoes and chicken broth. Bring mixture to a simmer, then reduce heat to low and cook for 10-15 minutes or until pork is tender.
\n5. Serve vindaloo over coconut rice.<\/p>\nGoan Pork Curry with Tamarind<\/h2>\n
\nExperience the bold flavors of Goa with this classic pork curry recipe infused with the tanginess of tamarind. This comforting dish is a staple in many Goan households and is perfect for a cozy dinner.<\/p>\n
\n– 2 medium onions, chopped
\n– 3-4 garlic cloves, minced
\n– 1 cup tamarind paste
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– 1\/2 teaspoon red chili powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– 2 medium tomatoes, diced
\n– 1\/4 cup water<\/p>\n
\n2. Add garlic, cumin, turmeric, and chili powder. Cook for 1 minute.
\n3. Add pork pieces and cook until browned on all sides.
\n4. Add tamarind paste, salt, tomatoes, and water. Stir well.
\n5. Simmer the curry for 30-40 minutes or until the pork is tender.
\n6. Serve hot with steamed rice or roti.<\/p>\nKerala Pork Roast with Mustard Seeds<\/h2>\n
\nExperience the bold flavors of Kerala, a southern Indian state, with this easy-to-make pork roast recipe that combines the richness of pork with the pungency of mustard seeds.<\/p>\n
\n– 2 tbsp vegetable oil
\n– 1 tsp ground cumin
\n– 1 tsp coriander powder
\n– 1\/2 tsp turmeric powder
\n– 1\/4 tsp red chili powder
\n– 1\/2 cup mustard seeds (black or brown)
\n– Salt, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. In a large bowl, mix together oil, cumin, coriander, turmeric, and chili powder.
\n3. Add the pork pieces to the marinade and mix well. Cover and refrigerate for at least 30 minutes or overnight.
\n4. Remove the pork from the marinade and place it in a single layer on a baking sheet lined with parchment paper.
\n5. Sprinkle mustard seeds evenly over the pork.
\n6. Roast for 45-50 minutes or until the pork is cooked through, flipping halfway through.
\n7. Season with salt to taste. Garnish with chopped cilantro, if desired.<\/p>\nPork Chettinad Masala<\/h2>\n
\nThis recipe puts a delicious spin on traditional Indian flavors by marrying them with tender pork. The result is a bold and aromatic dish that’s sure to impress.<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves of garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 tablespoon Chettinad masala powder
\n– 1 teaspoon cumin powder
\n– 1\/2 teaspoon coriander powder
\n– 1\/4 teaspoon turmeric powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– 1 cup coconut milk<\/p>\n
\n2. Add onions and cook until lightly browned (5 minutes).
\n3. Add garlic, ginger, Chettinad masala powder, cumin powder, coriander powder, and turmeric powder. Cook for 1 minute, stirring constantly.
\n4. Add pork pieces and stir to coat with the spice mixture.
\n5. Cook for 10-12 minutes or until pork is cooked through.
\n6. Stir in coconut milk and season with salt.
\n7. Simmer for an additional 2-3 minutes before serving.<\/p>\nSpicy Pork Biryani with Saffron<\/h2>\n
\nThis aromatic rice dish from India’s southern states combines the rich flavors of pork, spices, and saffron to create a mouthwatering meal. Perfect for a special occasion or a family gathering.<\/p>\n
\n– 1 lb boneless pork shoulder, cut into small pieces
\n– 2 medium onions, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup vegetable oil
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Heat oil in a large pan and saut\u00e9 onions until golden brown. Add garlic and ginger; cook for 1 minute.
\n3. Add pork and cook until browned. Stir in cumin, smoked paprika, turmeric, and salt. Cook for 5 minutes.
\n4. Add diced tomatoes and stir to combine. Cook for an additional 2-3 minutes.
\n5. To assemble the biryani, place a layer of cooked rice followed by a layer of pork mixture. Repeat once more, ending with a layer of rice.
\n6. Cover the dish and cook on low heat for 10-15 minutes.<\/p>\nPork Chops in Creamy Cashew Gravy<\/h2>\n
\nElevate your pork chops with a rich and creamy sauce made with cashews and a hint of nutmeg. This recipe is perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1\/2 cup cashews
\n– 2 tablespoons butter
\n– 2 cloves garlic, minced
\n– 1\/2 cup heavy cream
\n– 1 tablespoon Dijon mustard
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a blender or food processor, combine cashews, butter, garlic, salt, and pepper. Blend until smooth.
\n3. In a large skillet, cook pork chops over medium-high heat for 2-3 minutes per side, or until browned.
\n4. Transfer the pork chops to a baking dish and bake for 15-20 minutes, or until cooked through.
\n5. Meanwhile, combine heavy cream, Dijon mustard, paprika, and nutmeg in the same skillet used for the pork chops. Bring to a simmer over medium heat.
\n6. Stir in the cashew mixture and cook for an additional 2-3 minutes, or until the sauce thickens slightly.
\n7. Serve the pork chops with the creamy cashew gravy spooned over the top. Garnish with chopped parsley, if desired.<\/p>\nPork Bhuna with Caramelized Onions<\/h2>\n
\nA flavorful Indian-inspired dish that combines tender pork with sweet and savory caramelized onions.<\/p>\n
\n– 2 large onions, thinly sliced
\n– 2 tbsp vegetable oil
\n– 1 tsp ground cumin
\n– 1 tsp smoked paprika (optional)
\n– 1\/2 tsp salt
\n– 1\/4 tsp black pepper
\n– 2 cloves garlic, minced
\n– 2 tbsp tomato puree<\/p>\n
\n2. Add the pork and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
\n3. In the same skillet, add the sliced onions and cook until they start to caramelize, stirring occasionally, about 10-12 minutes.
\n4. Add the cumin, smoked paprika (if using), salt, and pepper to the onions and stir to combine.
\n5. Add the garlic and tomato puree to the skillet and stir to combine.
\n6. Return the pork to the skillet and stir to coat with the onion mixture.
\n7. Reduce heat to low and simmer for 15-20 minutes or until the pork is tender.<\/p>\nPork Korma with Almonds and Raisins<\/h2>\n
\nThis recipe combines the rich flavors of Indian cuisine with the nutty crunch of almonds and sweetness of raisins, all wrapped up in tender pork. Serve over basmati rice or with naan bread for a satisfying meal.<\/p>\n
\n– 2 medium onions, diced
\n– 2 cloves garlic, minced
\n– 1 tsp ground cumin
\n– 1 tsp curry powder
\n– 1\/2 tsp ground cinnamon
\n– 1\/4 tsp ground cardamom
\n– 1\/4 cup almonds, sliced
\n– 1\/4 cup raisins
\n– 1 can (14 oz) coconut milk
\n– Salt and pepper to taste<\/p>\n
\n2. Add onions, garlic, cumin, curry powder, cinnamon, and cardamom. Cook, stirring occasionally, until onions are softened, about 10 minutes.
\n3. Stir in coconut milk, almonds, and raisins. Bring to a simmer.
\n4. Reduce heat to low and let cook for 20-25 minutes or until pork is tender.<\/p>\nPork Kolhapuri with Red Chili Paste<\/h2>\n
\nThis recipe takes the classic Kolhapuri dish and gives it a bold twist by adding red chili paste, resulting in a flavorful and spicy pork curry that’s sure to tantalize your taste buds.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon ginger paste
\n– 2 tablespoons red chili paste
\n– 1 teaspoon cumin powder
\n– 1 teaspoon coriander powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– 2 tablespoons water
\n– Fresh cilantro, for garnish<\/p>\n
\n2. Add garlic, ginger paste, cumin powder, coriander powder, and red chili paste. Cook for 1 minute.
\n3. Add pork pieces and stir well. Cook for 5 minutes or until the meat is coated with the spice mixture.
\n4. Add water and bring to a simmer. Reduce heat to low and cook for 30-40 minutes or until the meat is tender.
\n5. Season with salt and garnish with cilantro.<\/p>\nPork Keema with Peas and Potatoes<\/h2>\n
\nA flavorful and hearty Indian-inspired dish that combines ground pork, peas, potatoes, and a blend of aromatic spices. This recipe is perfect for a quick and satisfying meal.<\/p>\n
\n– 1 medium onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas
\n– 2 medium potatoes, peeled and diced
\n– 1 tablespoon ghee or vegetable oil
\n– 1 teaspoon cumin powder
\n– 1\/2 teaspoon coriander powder
\n– Salt, to taste
\n– Fresh cilantro, for garnish (optional)<\/p>\n
\n2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
\n3. Add the ground pork; cook, breaking it up with a spoon, until browned, about 5-6 minutes.
\n4. Stir in the peas, potatoes, cumin powder, coriander powder, and salt.
\n5. Reduce heat to medium-low; simmer, covered, for 15-20 minutes or until the potatoes are tender.
\n6. Garnish with cilantro, if desired.<\/p>\nPork Masala Fry with Curry Leaves<\/h2>\n
\nPork Masala Fry with Curry Leaves: A flavorful Indian-inspired dish that combines tender pork with aromatic curry leaves and spices.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon turmeric
\n– Salt, to taste
\n– Fresh curry leaves, chopped (about 1 tablespoon)
\n– 1\/4 cup water<\/p>\n
\n2. Add onion and cook until softened, about 3-4 minutes.
\n3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
\n4. Add pork pieces and cook until browned, about 5-6 minutes.
\n5. Add chopped curry leaves, salt, and water. Stir well to combine.
\n6. Reduce heat to medium-low and simmer, covered, for 15-20 minutes or until the pork is tender.<\/p>\nPork Stew with Black Pepper and Coconut<\/h2>\n
\nA flavorful and aromatic stew that combines the richness of pork, black pepper, and coconut milk. This hearty dish is perfect for a chilly evening or a comforting meal.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground black pepper
\n– 1 can (14 oz) coconut milk
\n– 1 tablespoon tomato paste
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Remove the pork from the pot and set aside. Reduce heat to medium.
\n3. Add the onions and garlic; cook until the onions are translucent, about 4 minutes.
\n4. Stir in the black pepper, tomato paste, and coconut milk. Bring to a simmer.
\n5. Return the pork to the pot and season with salt and pepper.
\n6. Cover the pot and transfer to the oven. Cook at 300\u00b0F (150\u00b0C) for 2 hours or until the pork is tender.<\/p>\nPork Tikka Kebabs with Mint Chutney<\/h2>\n
\nElevate your BBQ game with these mouthwatering Pork Tikka Kebabs, marinated in a blend of aromatic spices and grilled to perfection. Serve with a refreshing dollop of Mint Chutney for an unforgettable flavor experience.<\/p>\n
\n– 1\/2 cup plain yogurt
\n– 2 tablespoons lemon juice
\n– 2 tablespoons olive oil
\n– 2 teaspoons garam masala
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– Salt and pepper, to taste<\/p>\n
\n– 1\/4 cup plain yogurt
\n– 1 tablespoon lemon juice
\n– 1 tablespoon honey
\n– Salt, to taste<\/p>\n
\n2. Add the pork cubes and marinate for at least 30 minutes or up to several hours in the refrigerator.
\n3. Preheat grill to medium-high heat. Thread the marinated pork onto skewers.
\n4. Grill the kebabs for 8-10 minutes per side, or until cooked through.
\n5. Meanwhile, combine mint leaves, yogurt, lemon juice, and honey in a blender. Blend until smooth. Season with salt to taste.
\n6. Serve the Pork Tikka Kebabs with a dollop of Mint Chutney.<\/p>\nPork Xacuti with Roasted Spices<\/h2>\n
\nExperience the rich flavors of Indian cuisine with this aromatic Pork Xacuti recipe, where tender pork is cooked in a blend of roasted spices and coconut milk.<\/p>\n
\n– 2 medium onions, diced
\n– 2 cloves of garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon coriander powder
\n– 1 teaspoon cumin powder
\n– 1\/2 teaspoon turmeric powder
\n– 1\/4 teaspoon cayenne pepper
\n– Salt, to taste
\n– 1 cup coconut milk
\n– 2 tablespoons vegetable oil
\n– Fresh cilantro, for garnish<\/p>\n
\n2. In a large pan, heat oil over medium-high heat. Add onions and cook until caramelized.
\n3. Add ginger, coriander powder, cumin powder, turmeric powder, and cayenne pepper. Cook for 1 minute.
\n4. Add pork and cook until browned on all sides.
\n5. Transfer the mixture to a Dutch oven or heavy pot with a lid. Add coconut milk and salt.
\n6. Cover and roast in the preheated oven for 2-3 hours, or until pork is tender and falls apart easily.
\n7. Garnish with fresh cilantro and serve hot.<\/p>\nPork Saag with Mustard Greens<\/h2>\n
\nThis recipe combines the bold flavors of pork and mustard greens with a creamy, spicy sauce.<\/p>\n
\n– 1 lb boneless pork shoulder, cut into bite-sized pieces
\n– 2 tablespoons vegetable oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can (14 oz) mustard greens, drained and chopped
\n– 1 cup water
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n1. Heat oil in a large skillet over medium-high heat.
\n2. Cook pork until browned, about 5 minutes.
\n3. Add onion, garlic, cumin, coriander, and cayenne. Cook until onion is translucent.
\n4. Stir in mustard greens, water, and heavy cream.
\n5. Bring to a simmer and cook for 10-15 minutes or until sauce thickens slightly.
\n6. Season with salt and pepper to taste.<\/p>\nPork Dumplings in Spicy Tomato Gravy<\/h2>\n
\nA comforting Chinese-inspired dish that combines tender pork dumplings with a rich and spicy tomato gravy, perfect for a cozy meal.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1\/4 cup soy sauce
\n– 2 tablespoons cornstarch
\n– 2 tablespoons vegetable oil
\n– 2 cups all-purpose flour
\n– 2 eggs, beaten
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 cups water
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 tablespoon tomato paste
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon smoked paprika
\n– 1\/4 teaspoon red pepper flakes
\n– Salt and pepper, to taste<\/p>\n
\n2. In a separate bowl, whisk together flour, eggs, salt, and black pepper.
\n3. Add the dry mixture to the wet mixture and mix until a dough forms.
\n4. Knead the dough for 5 minutes until smooth.
\n5. Divide into small portions and shape into dumplings.
\n6. Heat oil in a large skillet over medium-high heat. Cook dumplings until golden brown, about 2-3 minutes per side.
\n7. In a separate saucepan, combine diced tomatoes, tomato paste, cumin, smoked paprika, red pepper flakes, salt, and pepper. Simmer for 10 minutes or until thickened.
\n8. Serve cooked dumplings in the spicy tomato gravy.<\/p>\nPork Chilli Fry with Green Peppers<\/h2>\n
\nThis flavorful dish combines the richness of pork with the crunch and sweetness of green peppers, all wrapped up in a spicy chilli fry. Perfect for a quick weeknight dinner or a weekend lunch.<\/p>\n
\n– 2 large green peppers, sliced
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon chilli powder
\n– 1\/2 teaspoon cumin
\n– Salt and pepper to taste
\n– Cooking oil or butter for frying<\/p>\n
\n2. Add pork pieces and cook until browned, about 5 minutes.
\n3. Add chopped onion and minced garlic; cook until softened, about 3-4 minutes.
\n4. Stir in chilli powder and cumin; cook for 1 minute.
\n5. Add sliced green peppers and cook until tender, about 5-6 minutes.
\n6. Season with salt and pepper to taste.
\n7. Serve hot over rice or with naan bread.<\/p>\nPork Madras with Fenugreek and Fennel<\/h2>\n
\nThis recipe combines the rich flavors of pork, fenugreek, and fennel to create a deliciously aromatic and flavorful Madras curry. With its deep red color and complex spice blend, this dish is perfect for special occasions or a cozy night in.<\/p>\n
\n– 2 medium onions, diced
\n– 3 cloves garlic, minced
\n– 1 tablespoon grated fresh ginger
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon ground fenugreek
\n– 1\/4 teaspoon ground fennel
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup water or chicken broth
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add garlic, ginger, cumin, curry powder, fenugreek, and fennel. Cook for 1 minute, stirring constantly.
\n3. Add pork and cook until browned, about 5-7 minutes.
\n4. Stir in diced tomatoes and water or broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the pork is tender.
\n5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.<\/p>\nSummary<\/h2>\n