Badmaash Goan Pork Curry

Time About 4 hours plus marinating time
Yields Serves 10 to 12
Badmaash Goan Pork Curry
(Mariah Tauger / Los Angeles Times)
Spice Mix
Marinated Pork

Make the spice mix: Heat a large, heavy-bottom skillet over medium-low heat, add the dried chiles, cumin seeds, coriander seeds, cinnamon stick, black peppercorns and cloves. Toast, stirring frequently, until very fragrant, about 3 minutes. Cool completely and pulse in a spice grinder until very finely ground. Pulse in the turmeric and cayenne.


Marinate the pork: Combine the spice mix with the serranos, garlic, ginger, jaggery, molasses, tamarind and red wine vinegar in a large bowl and stir until well mixed. Add the pork shoulder and belly and mix well with your hands to evenly coat the pork. Cover tightly with plastic wrap and refrigerate for 24 to 48 hours, the longer the better.


Make the curry: Heat the oil in a large Dutch oven over medium heat. Add the onion and a generous pinch of salt. Cook, stirring often, until golden and caramelized, 5 to 7 minutes. Add the bay leaves, mustard seeds, and curry leaves and stir well for 1 to 2 minutes. Add the garlic and stir vigorously and constantly until the garlic begins to turn golden, 1 to 2 minutes. Add the marinated pork with its juices and 2 tablespoons salt.


Raise the heat to high and cook the pork, stirring frequently, until lightly browned on all sides, about 5 minutes. Add the crushed tomatoes, stir well and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring frequently and adding water if the sauce seems to be drying out, until the pork shoulder is tender but not falling apart, 1 ½ to 2 hours.


Stir in the tamarind paste and season with salt. Garnish with the sliced red onion and serve hot.

Make Ahead:
The pork can be marinated for up to 2 days before cooking. The cooked curry can be refrigerated for up to 5 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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