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Pork Phaal
Created by: Howcan Team
Ingredients
- 2 lbs pork shoulder, cut into cubes
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tbsp tomato paste
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp turmeric
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 cup chicken stock
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium-high heat. Add the pork cubes and brown them on all sides. Remove the pork from the pot and set aside.
- Add the remaining 1 tbsp of vegetable oil to the pot. Add the onions and cook until they are soft and translucent, about 5 minutes.
- Add the garlic and ginger to the pot and cook for another 2 minutes, stirring constantly.
- Stir in the tomatoes, green chilies, tomato paste, garam masala, cumin, coriander, turmeric, cayenne pepper, and paprika. Cook for 5 minutes, stirring occasionally.
- Return the pork to the pot and pour in the chicken stock. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the pork is tender.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Pork Phaal is a fiery and flavorsome curry that originated in the Bangladeshi community in the UK. This dish is known for its intense heat and rich, aromatic flavors. It is said to have been created by Bangladeshi chefs in Birmingham, who wanted to push the boundaries of spiciness. The dish gained popularity for its extreme heat, often made with a variety of hot peppers and spices. Today, it is a sought-after dish in many Indian and Bangladeshi restaurants in the UK and beyond. The key to a great Pork Phaal lies in the balance of spices and the use of the hottest chili peppers, creating a dish that is not for the faint of heart. For those seeking a milder version, some chefs offer alternative methods using milder peppers or adjusting the spice level to suit individual preferences. For the best Pork Phaal experience, head to renowned Indian restaurants in Birmingham, where talented chefs continue to perfect this fiery dish.
80 min
4
450 calories
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