The complexity and depth of Badmaash’s Goan pork curry, created by Pawan Mahendro and his sons Nakul and Arjun, comes from three distinct stages of cooking. None is hard and all are worth the minimal effort. Start to finish, the dish takes two days. But you’re only actively cooking for a half hour or so. And then you can enjoy this dish for many meals, especially since the layers of spice, sweet, sour and heat become more nuanced over time.
Toasting and blending your own spice mix ensures a fresh fragrance in the resulting curry. The aromas intensify when mixed with fresh chiles, garlic and ginger in a tangy marinade that soaks into fatty chunks of pork shoulder and belly over a day or two. After a long simmer in a caramelized onion and tomato sauce, the meat becomes tender enough to cut with a fork. Serve it with lots of basmati rice to soak up all the sauce.
You can buy all the spices, including curry leaves, jaggery and tamarind paste online or at Indian markets.
Adapted from Pawan Mahendro.