Phaksha Paa

Method

Heat oil in a heavy-bottomed pot and sauté the onions until golden, then add crushed garlic and ginger, cooking for 2 minutes until fragrant. Add the pork cubes and brown them on all sides for approximately 5-7 minutes. Stir in the turmeric powder and add the whole dried chillies, then pour in the water and season with salt and pepper. Bring to a boil, then reduce heat and simmer covered for 45-50 minutes, stirring occasionally, until the pork is tender and the sauce has reduced slightly and coats the meat. The dish is ready when the pork is melt-in-mouth tender and the flavours have developed into a rich, spiced curry.