This delicious curry no doubt owes much to the large quantity of garlic and ginger used, but also to the long, slow cooking that develops the unique flavor.
- 3 large onions, roughly chopped
- 20 cloves garlic, peeled
- 1 cup peeled, sliced ginger
- 1.5 kg (3 lb) pork loin or thick leg chops, cut into large cubes
- 2 teaspoons salt
- 2 tablespoons vinegar
- 1-2 teaspoons chilli powder
- 8 tablespoons peanut oil
- 4 tablespoons dark sesame oil
- 1 teaspoon ground turmeric
Put the onions, garlic and ginger into food processor or blender and process until finely chopped. Set a strainer over a saucepan and turn the chopped mixture into it, pressing out as much liquid as possible. Reserve the solids left in the strainer. To the liquid in the pan, add the pork, salt, vinegar, chilli powder and 4 tablespoons of the peanut oil. Bring to the boil, cover and simmer over low heat for 1½ hours or until the pork is tender. If necessary, top up with a little hot water.
In another heavy saucepan heat the remaining peanut oil and sesame oil. When very hot, add the onion pure. Cook over low heat, stirring frequently, until the mixture turns a rich reddish brown. From time to time add 1-2 tablespoons water to prevent the mixture from sticking to the pan or burning. Spoon off some of the oil that rises to the top of the pork mixture and add it to the cooking onions with the turmeric. When the oil separates from the pork add the onion mixture to the pan and cook uncovered over medium heat until the oil separates again. The pork should be stirred frequently when it reaches the stage where the liquid is almost evaporated or it could stick to the base of the pan and scorch. Serve with steamed rice and vegetable accompaniments.