Recipe: Chef Jiju Paul’s Black Pork Curry
Not loving the weather forecast from old man winter? Warm your belly with the heat from this recipe for black pork curry courtesy of the Edmonton Expo Centre‘s Executive Chef Jiju Paul. While this can be served immediately with rice or naan bread, like any good soup or stew, this dish tastes better the next day once the flavours have had a chance to mellow.
Since returning to Edmonton from a stint with the Fairmont Ajman in the United Arab Emirates, chef Jiju has been eager to meld both his culinary passion and love of local ingredients at the Edmonton Expo Centre, especially through the launch of his Winery Spotlight Series. Chef Jiju, who has more than 16 years of experience in five-star hotels across India, the United Arab Emirates, and Canada, will be sharing his passion for Alberta pork with a Swine and Dine dinner at the Edmonton Expo Centre. Stay tuned for details on the event to take place March 2020.
What you’ll need…
1.5 lb pork loin chops or shoulder (a pork cut with some fat is preferable for this curry)
4 tsp black pepper
6 whole cardamom pod seeds, crushed (only use the seeds)
1 heaping teaspoon of Sri Lankan Roasted Curry Powder
½ tsp salt
¼ tsp ground cinnamon
½ tsp cayenne pepper
3 tsp tamarind paste
3 tbsp oil
2-3 bay leaves
1 inch of peeled ginger, minced
½ medium onion, chopped finely
2 jalapeno peppers, sliced (or 2 serrano peppers if you prefer more heat)
3 garlic cloves, minced
1 tbsp sugar
½ cup water
Additional salt and lemon juice to taste
- Cut the pork into ½ -1-inch cubes. If the pork chops have bones you can add those to the curry as well, as they add more flavour. Set aside once cubed.
- Crush the cardamom pod seeds into a powder and mix with the black pepper, curry powder, salt, cinnamon, cayenne pepper. Crush and mix using a mortar and pestle.
- Combine 2 tbsp of the mixed spices, the tamarind paste, and 1 tbsp oil to coat the cut pork. Leave pork in fridge to marinate for 8-10 hours or overnight if possible.
- To cook, heat 2 tbsp of oil in a saucepan over medium heat. When the oil is hot, add the bay leaves, ginger and onion. Sauté until the onions become translucent. Add the garlic and sliced jalapeno peppers and sauté for another 30 seconds.
- Stir in the marinated pork and sugar. Add about ½ cup of water and bring this to a boil. Then, lower the heat to medium-low and let simmer for 1 hour.
- Check on the curry and add extra water if it dries out. Add salt or lemon juice if desired. You can serve this curry immediately, but it tastes better after it has rested for a little while. Even better the next day!