Coconut Pork Stew With Garam Masala
Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don’t necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you’re looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.
- Serves: 8 persons
- 2 ½pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 1/2-inch pieces
- 2teaspoons ground cumin
- 1 ½teaspoons kosher salt, more to taste
- 1 ½teaspoons garam masala
- ½teaspoon cayenne
- ½cup dried yellow split peas
- 2 ½tablespoons coconut oil
- 1large yellow onion, finely chopped
- 1cinnamon stick
- 6cloves garlic, minced
- 1serrano or jalapeño pepper, minced
- 27- to 28-ounce can or package diced tomatoes
- 1cup coconut milk, solids and liquid whisked together
- Chopped cilantro, for garnish
- ⅓cup coconut oil
- 1teaspoon mustard seeds
- 6cloves garlic, thinly sliced
- 3hot red or green chiles, halved lengthwise, seeds scraped out with a spoon
Step 1In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
Step 2Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
Step 3Heat oven to 325 degrees.
Step 4Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
Step 5Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it’s not, add a little water until it is. Bring to a simmer over high heat.
Step 6Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
Step 7Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
Step 8Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.