Pork Chilli Fry

1. 1
   prep

   Marinate the pork.

   In a bowl, combine the pork cubes with turmeric powder, half the salt, and half the ginger and garlic. Mix well and set aside for 15 minutes.

2. 2
   fry · ~7 min

   Sear the pork.

   Heat coconut oil in a heavy-bottomed pan over high heat. Add the marinated pork and sear until browned on all sides, about 5-7 minutes. Remove with a slotted spoon and set aside.

   TIPDon't overcrowd the pan — sear in batches if needed to get a good brown crust.
3. 3
   saute · ~12 min

   Caramelize the onions.

   In the same pan, add the sliced onions and a pinch of salt. Sauté on medium heat, stirring occasionally, until deep golden brown, about 10-12 minutes.

4. 4
   saute · ~10 min

   Build the masala base.

   1.Add the remaining ginger and garlic to the onions and sauté until fragrant (1-2 minutes).

   2.Lower the heat and add the chili powder, cumin powder, and coriander powder. Sauté for 30 seconds until aromatic.

   3.Add the chopped tomatoes and green chilies. Cook until the tomatoes break down and oil separates (5-6 minutes).

   TIPKeep the heat low when adding the dry spices to prevent them from burning and turning bitter.
5. 5
   simmer · ~30 min

   Slow-cook the pork.

   1.Return the seared pork to the pan along with any resting juices.

   2.Add the tamarind paste, the remaining salt, and water. Stir to combine.

   3.Cover and simmer on low heat for 25-30 minutes until the pork is fork-tender, stirring occasionally.
6. 6
   fry · ~7 min

   Fry until dry and glossy.

   Uncover the pan, increase the heat to medium, and fry the pork for another 5-7 minutes, stirring continuously, until all the moisture evaporates and the masala coats the meat in a deep, dark glaze.

   TIPThis final high-heat fry is what gives the dish its intense flavor. Don't skip it.
7. 7
   mix

   Finish with garam masala and pepper.

   Turn off the heat. Sprinkle the garam masala and freshly ground black pepper over the pork. Mix well.

8. 8
   rest · ~5 min

   Rest briefly before serving.

   Let the dish rest for 5 minutes to allow the flavors to meld.

9. 9
   garnish

   Garnish with fresh coriander and serve hot.

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