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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 8 |
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A local appetizer to snack on with your beer while watching the game at the bar. Ingredients:
1 lb lean boneless pork (cubed) |
1 teaspoon salt |
2 teaspoons chives, minced |
2 teaspoons thyme |
1/2 teaspoon black pepper |
2 teaspoons garlic, minced |
2 teaspoons culantro, minced (or cilantro) |
2 teaspoons pimento pepper, minced |
2 teaspoons vegetable oil |
1 tablespoon garam masala |
1/4 cup water |
1 teaspoon scotch bonnet peppers, minced or 1 teaspoon habanero pepper |
1 tablespoon ground cumin (geera) |
Directions:
1. Marinate pork in salt, chive, thyme, black pepper, garlic, culantro, and pimento pepper for four hours or overnight.
2. Heat oil.
3. Mix garam massala with 1/4 cup water, add this to hot oil and cook for about 3 minutes until thick and most of the water has evaporated.
4. Add pork and stir until coated with massala.
5. Add water until pork is just covered. Bring to a boil. Lower heat, cover and simmer for 20 -35 minutes or until almost cooked.
6. Add minced scotch bonnet pepper and ground cumin.
7. Stir thoroughly and cook for an additional 5-10 minutes until tender.
8. If while cooking it gets too dry, add about 1/2 cup water to prevent burning.
9. When it is done the water should have reduced to a somewhat thick gravy.
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