Boneless Pork Loins with Onions, Potatoes, and Carrots

Name: Boneless Pork Loins with Onions, Potatoes, and Carrots (Pork Batata Curry)
Yield: Serves 6
Cuisine: India
Ingredients: 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 large carrot, peeled and cut into ½-inch-thick rounds; 1 large russet or Yukon Gold potato, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 1½ teaspoons coarse kosher or sea salt; 1½ teaspoons coarse kosher or sea salt; 1 large russet or Yukon Gold potato, peeled, cut into ½-inch cubes, and submerged in a bowl of cold water to prevent browning; 1 small red onion, cut into ½-inch cubes; 2 tablespoons canola oil; 1¼ pounds boneless pork loin chops, cut into 1-inch cubes; 1 tablespoon Balchao masala; 1 teaspoon ground Deggi chiles (see box); or ½ teaspoon cayenne (ground red pepper) mixed with ½ teaspoon sweet paprika; 2 tablespoons Ginger Paste; 1 tablespoon Garlic Paste

Pork Batata Curry

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

A pleasantly spicy alternative to the pork roasts that brown in many an American oven, this curry is perfect for a Sunday dinner. Serve it alongside Sweet-Hot Basmati Rice with Jaggery and Chiles—the sweet jaggery in the rice offers a nice balance to the chiles in the curry.

Ingredients

2 tablespoons canola oil
1¼ pounds boneless pork loin chops, cut into 1-inch cubes
2

Asia
India
Main course
Dinner
Gluten-free
Spicy

Method

Heat the oil in a large saucepan over medium-high heat. Add the pork, Ginger Paste, Garlic Paste, and masala. Cook, stirring, until the pork sears and turns light brown, 5 to 7 minutes. (Adequate ventilation will help ease the discomfort caused by cooking the pungent masala.)
Stir in the Deggi chiles and cook, without burning, for about 15 seconds.
Pile