Ingredients:

  • 2 lbs (900 g) pork shoulder, cut into 1-inch pieces, or chicken thigh for a lighter option
  • 4 tablespoons (60 ml) white vinegar
  • 5-6 dried Kashmiri red chilies, soaked in warm water
  • 1 tablespoon (15 g) mustard seeds
  • 1 teaspoon (5 g) black peppercorns
  • 1 teaspoon (5 g) cumin seeds
  • 1 teaspoon (5 g) coriander seeds
  • 1/2 teaspoon (2.5 g) turmeric powder
  • 1 teaspoon (6 g) sugar
  • 1 teaspoon (6 g) salt
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 1 or 2 green chilies, slit (optional)
  • 1 large tomato, chopped
  • Fresh coriander leaves for garnish

Instructions:

  1. Blend soaked chilies, mustard seeds, black peppercorns, cumin, coriander, turmeric, sugar, and salt with vinegar until smooth.
  2. Combine pork (or chicken) with marinade in a bowl. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  3. Heat oil in a heavy-bottomed pot over medium heat. Add finely chopped onions and sauté until golden brown (about 10-15 minutes).
  4. Stir in minced garlic, ginger, and green chilies. Cook until fragrant (about 2-3 minutes).
  5. Add chopped tomatoes and cook until they break down (about 5 minutes).
  6. Add the marinated meat to the pot. Stir well to combine. Cook until the meat is browned (about 8-10 minutes).
  7. Add water or broth to cover the meat, bring to a boil, then reduce heat. Cover and simmer until the meat is tender (~1 hour).
  8. Taste and adjust salt, sugar, or vinegar as needed. Cook uncovered for an additional 10-15 minutes to thicken if desired.
  9. Serve hot, garnished with fresh coriander leaves.