Coconut Pork Stew With Garam Masala
Total time: 3 hours
Yields: 8 servings
Author: Melissa Clark
Source: https://cooking.nytimes.com/recipes/1018372-coconut-pork-stew-with-garam-masala
Ingredients
- 2.5 pounds pork butt, boneless, fat trimmed, cut into 1.5-inch pieces
- 2 teaspoons cumin
- 1.5 teaspoons kosher salt, more to taste
- 1.5 teaspoons garam masala
- 0.5 teaspoon cayenne
- 0.5 cup yellow split peas
- 2.5 tablespoons coconut oil
- 1 yellow onion, finely chopped
- 1 stick cinnamon stick
- 6 cloves garlic, minced
- 1 serrano or jalapeño pepper, minced
- 1 can or package diced tomatoes
- 1 cup coconut milk
- cilantro, chopped
- 0.5 cup coconut oil
- 1 teaspoon mustard seeds
- 6 garlic cloves, thinly sliced
- 3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon
For the Stew
For the garlic-coconut oil, for serving
Instructions
In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
Heat oven to 325 degrees.
Heat oil in large Dutch oven over medium-high heat. Add onion and saute for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender.
Add the pork and any juices from the bowl and saute until lightly browned all over, about 7 minutes.
Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown.
In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
Heat oven to 325 degrees.
Heat oil in large Dutch oven over medium-high heat. Add onion and saute for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender.
Add the pork and any juices from the bowl and saute until lightly browned all over, about 7 minutes.
Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown.
Comments