Pork Indad

Ingredients

• 1 pound boneless pork shoulder or belly, cut into 1-inch cubes
• 6 medium cloves garlic, minced, plus 2 whole
• 1 tablespoon mined ginger
• Kosher salt
• 10 black peppercorns
• 2 cloves
• 1-inch piece cinnamon
• 1/2 teaspoon poppy seeds
• 1/4 teaspoon turmeric
• 5 dried small red chilies
• 1 teaspoon cumin seeds
• 1 medium onion, grated on the medium holes of a box grater
• 1/2 tablespoon raisins
• 1 tablespoon tamarind paste
• 3 tablespoons white vinegar
• 2 tablespoon vegetable oil
• 1 cup water
• 1/2 teaspoon sugar
• 2 tablespoons chopped fresh mint leaves.

Directions

1. In a small bowl, toss the pork with the minced garlic, ginger, and 1 teaspoon salt until each piece is well coated. Set it aside.
2. Set a dry skillet over medium-high heat and toast the peppercorns, cloves, cinnamon, poppy seed, turmeric, chili, and cumin seeds until they smell fragrant, about 1 minute. Tip the spices into a grinder and make them into a fine powder.
3. Scrape the spice powder into a food processor or blender. Add the onion, raisins, tamarind, the remaining 2 cloves garlic, and vinegar, then blend until smooth.
4. Warm the oil in a large heavy-bottomed lidded saucepan over high heat until it shimmers. Add the pork and cook, turning the pieces here and there, until every side is lightly browned, about 2 minutes; watch the garlic and ginger so they do not burn, lowering the heat if needed.
5. Turn the heat down to low. Add the spice paste and stir briskly until it smells fragrant and the oil takes on the paste’s red color, about 10 minutes total. Pour in the water and add the sugar. Cover and cook over medium heat until the pork has turned tender, about 1 hour. Stir in the mint leaves. Serve with bread or rice.