Recipe: Colombo pork loin curry

Total time: 1 hour, 20 minutes plus marinating time

Servings: 4 to 6 Note: Adapted from "Creole" by Babette de Rozières. To make the ground rice, toast a single layer of rice in a heavy-bottom skillet over medium-high heat for 5 minutes until golden, shaking frequently. Cool the rice and grind to a fine powder using a spice or coffee grinder; sift the rice through a fine mesh strainer to remove any large particles. Marinated pork

2 pounds pork loin, cut into 2-inch cubes

1 medium onion, chopped

4 cloves garlic, chopped

1 1/2 teaspoons minced ginger

1 to 2 habanero peppers, seeded and minced

Pinch ground cumin

1 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons canola oil

2 tablespoons white-wine vinegar

Place the meat in a large sealable plastic bag or nonreactive container. Add the onion, garlic, ginger and peppers, then the cumin, salt and pepper. Pour in the oil and vinegar and mix well. Cover and chill for 2 to 3 hours. Shake off and discard the excess marinade.

Colombo curry

3 tablespoons canola oil, divided

marinated pork

1 cup chicken broth

1 onion, chopped

2 cloves garlic, chopped

1 sprig thyme, leaves removed and chopped

1 sprig flat-leaf parsley