How to make it

  • Dry roast the cumin seeds, cloves, and black peppercorn in a pan until lightly toasted.
  • Grind all the marinade ingredients together in a blender using only cider vinegar to liquefy the mixture until it reaches a thick paste consistency.
  • Pour spice paste over the pork and rub the mixture well into the meat. Cover and keep in the fridge for at least an hour, or even overnight if possible.
  • Heat the oil and fry the meat over a medium high heat until browned.
  • Add the vinegar and cook for 5 minutes on high, reduce the heat and simmer gently for 45 mins - 1 hour, until the meat is tender.
  • Serve hot with white rice.

Reviews & Comments 2

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  • vainwi 10 years ago
    I don't eat "red" meat (ie. pork, beef, etc.).. A lot of recipes for pork can be made with chicken. I'm thinking this one, though, might do better with turkey - maybe turkey tenderloin? The seasoning mixture sounds intriguing - I might just have to give it a try.
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  • kitchen_fantasy 10 years ago
    sound good
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