Pork Filling

Name: Pork Filling
Yield: Makes a Generous 1 Cup, Enough for 8 Tarts
Cuisine: India
Ingredients: 1 tablespoon raw sesame, coconut, or peanut oil; 2 teaspoons minced garlic or garlic mashed to a paste; ¼ teaspoon ground cinnamon; 1 tablespoon feni (Goan liquor), or substitute sweet sake (rice wine); ⅓ pound ground pork or ⅓ pound boneless pork butt or belly, finely chopped (see Note); ¼ teaspoon freshly ground black pepper; 2 tablespoons minced green cayenne chiles; 2 teaspoons minced ginger or ginger mashed to a paste; 1 tablespoon rice vinegar; About ¼ cup water; ½ cup minced onion; ½ teaspoon crushed cumin seeds or ground cumin; 2 pinches of ground cloves

Preparation info

Makes a Generous 1 Cup , Enough for
8
Tarts

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Ingredients

1 tablespoon raw sesame, coconut, or peanut oil
½ cup minced onion

Asia
India
Goa
Snack
Lunch
Spicy

Method

In a wok or karhai or wide heavy pot, heat the oil over medium-high heat. Add the onion and stir-fry until translucent, about 4 minutes. Add the garlic, ginger, cinnamon, cloves, cumin, and pepper and stir-fry for about 1 minute. Add the chiles, pork, and about 2 tablespoons