A heady mix of flavours brought on by the use of roasted and fresh ground spices, this dry and flavourful dish makes an excellent side dish or can easily be had with bread as the main course itself.
1 kilogram pork (cut into thin bite sized pieces)
1 large onion (diced)
1 inch ginger
6 cloves garlic
5 - 6 green chilies
1 teaspoon mustard seeds
2 tablespoon roasted tempero cheiroso (tempero cheiroso recipe)
1/2 teaspoon pepper
1 teaspoon turmeric
4 medium potatoes (cut in wedges)
oil for frying
salt to taste
1. Marinate the pork with the turmeric and a teaspoon of salt. Prep your ingredients before you begin to save time while cooking.
2. Grind the ginger, garlic and chilies to a paste.
3. Heat oil in a pan and add the teaspoon of mustard seeds to it.
4. Add the diced onion to the pan once the mustard sputters.
5. Once the onion starts to brown, add the ground paste to the pan and fry for a few minutes.
6. Add the pork next and cook until the juices from the meat are almost dry, and the meat is about half cooked.
7. Add the roasted tempero cheiroso to the pan and mix well. Cook for a few more minutes.
8. Add the pepper to the pot in the last few minutes of cooking. You should end up with an almost totally dry pork masala.
9. Boil the potatoes and cut into wedges.
10. Fry the potatoes, either plain or with some dried spices. I usually mix mine with chili flakes and parsley.
Plate and serve with a couple wedges of lime for that added zing.