Pork and Cashews with a Black Peppercorn Sauce

Name: Pork and Cashews with a Black Peppercorn Sauce (Kaaju Kala Miri Pork)
Yield: Serves 6
Cuisine: India
Ingredients: 1 tablespoon Garlic Paste; ¼ teaspoon ground turmeric; 2 tablespoons Ginger Paste; ½ cup raw cashew nuts; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1¼ pounds boneless pork loin chops, cut into 1-inch cubes; 2 tablespoons canola oil; ¼ cup cider vinegar; 2 teaspoons black peppercorns; 1½ teaspoons coarse kosher or sea salt; 1 teaspoon cumin seeds; 1 small red onion, cut into ½-inch cubes; 1 large tomato, cored and finely chopped; 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing

Kaaju Kala Miri Pork

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Pork and Goa go hand in hand. This Portuguese-influenced community has a love affair with pork and also with two of its bountiful harvests: cashew nuts and coconut. No wonder this nutty-tasting, slightly pungent curry appeals to a wide array of taste buds. Enjoy it with some steamed rice and Lime Wedges Pickled in Cayenne Pepper and Mustard Oil for a simple meal.

Ingredients

Asia
India
Main course
Gluten-free
Spicy

Ingredients

Method