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2 hours
Prep: 20 minutes
Cook: 45 minutes
537 calories per serving view nutrition facts
6 servings
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| 2 | pounds | pork shoulder | boneless |
| 1 1/2 | pieces | tamarind pulp | |
| 14 | each | red chili peppers | chopped |
| 20 | each | cloves | |
| 2 | teaspoons | cumin seeds | |
| 2 | teaspoons | mustard seeds, black | |
| 3/4 | teaspoon | black peppercorns | |
| 2 | tablespoons | garlic | minced |
| 1/2 | cup | cider vinegar | |
| 1/2 | cup | peanut oil | |
| 2 | each | onions | chopped |
Trim the meat and cut into 3/4-inch pieces.
Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour.
Work the tamarind with fingers to squeeze out as much pulp and juice as possible.
Strain into a bowl and set aside.
Discard the residue.
Heat a dry skillet over medium heat.
Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker.
Continue to cook.
| % Daily Value* | |
| Total Fat 39.0g | 60% |
| Saturated Fat 10.0g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 118mg | 5% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 39.0g | 79% |
| Vitamin A | 0% | Vitamin C | 8% | |
| Calcium | 5% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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How to properly measure flour. When baking your measurements need to be accurate find out how to measure flour correctly....
I loved this as i like strawberry flavor it was fabious. thanks for the shareing it with me.
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