Casa
Martin
Cookbook
Malaccan Kari
Another dish from descendants of early Portuguese settlers. It is delicious with either rice or boiled potatoes and plainly cooked spinach.
500g Pork shoulder, loin or belly, cut in 2cm cubes
2 tbsp wine Vinegar
1 tbsp Soy Sauce
1 Onion
4 cloves Garlic
2cm slice fresh Ginger
1 tbsp oil
6 - 8 dried red Chillies or 1 tbsp red chilli flakes (S)
1 tsp Mustard seeds or 1tsp dry mustard powder(S)
1tsp Fenugreek (S)
20 raw Cashew nuts (S)
1tsp ground Ginger (S)
1tsp Turmeric (S)
2 Anchovies (tinned/salted)(S)
225ml water
chopped Coriander
Place pork in a bowl and pour over the vinegar and soy and leave for at least 30 minutes. Grind together all the ingredients marked (S). Process the onion, garlic and ginger or chop very finely. Fry this in the oil until soft. Add the spice mix and cook for 2 minutes. Add the pork and stir to coat well. Add marinade and the water and simmer covered stirring occasionally for 50 - 60 minutes or until tender. Garnish with the coriander and serve.