This recipe works with pork or wild boar. Wild boars create havoc with the bushes up in the tea country, and occasionally someone will catch or shoot one.
- 900 gm pork belly, large bones removed, meat cut into 2.5cm pieces
- 10 gm (2cm) piece ginger, thinly sliced
- 2 pieces goroka (see note)
- 10 fresh curry leaves
- 2 tbsp uncooked long-grain rice, finely pounded in a mortar and pestle
- 1 cinnamon quill
- 2 tsp dried chilli flakes
- 1 tsp each cumin and fennel seeds, dry roasted and finely ground
- 4 green cardamom pods, bruised
- ½ tsp ground turmeric
- 2 cloves
- 2 tbsp vegetable oil
- 10 red shallots, peeled and finely chopped
- 5 garlic cloves, thinly sliced
- 1Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.
- 2Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.
Goroka is available from Asian grocers. This recipe is from
by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into