Equipment
Ingredients
stew base
- 1130 g boneless pork butt, cut into 4cm pieces, fat trimmed
- 12 g cumin
- 5 g salt
- 9 g garam masala
- 1 g cayenne
- 60 g yellow split peas, dried
- 37 ml coconut oil
- 1 yellow onion, finely chopped
- 1 cinnamon stick
- 6 garlic, minced
- 1 serrano pepper, minced
- 794 g canned tomatoes, diced
- 240 ml coconut milk, whisked
finishing oil and garnish
- 80 ml coconut oil
- 3 g mustard seeds
- 6 garlic, thinly sliced
- 3 hot red chiles, halved and deseeded
- 15 g cilantro, chopped
Nutrition (per serving)
Method
Mix the pork with cumin, salt, garam masala, and cayenne in a large bowl. Cover and refrigerate for 12 hours.
Place split peas in a bowl and cover with boiling water by 5cm. Soak for 12 hours, then drain.
Preheat the oven to 160°C (325°F).
Heat 37ml coconut oil in the Dutch oven over medium-high heat. Sauté the onion until golden brown, about 8 minutes.
Add the cinnamon stick, minced garlic, and minced pepper. Cook for 5 minutes until the pepper softens.
Add the marinated pork and its juices to the pot. Cook until the meat is lightly browned on all sides, about 7 minutes.
Add the tomatoes, drained split peas, and coconut milk. Stir to combine and bring to a simmer over high heat.
Cover the pot and place in the oven. Bake for 2 to 2.5 hours until the pork and peas are tender.
Heat 80ml coconut oil in a small saucepan over medium heat. Add mustard seeds and wait for them to pop.
Add sliced garlic and halved chiles. Fry until the garlic edges are golden brown, then remove from heat immediately.
Ladle stew into bowls, drizzle with the garlic oil mixture, and garnish with cilantro.
Chef's Notes
- For deeper flavor, consider searing the pork in batches to ensure a good crust forms on all sides, rather than overcrowding the pot.
- The 12-hour marination allows the spices to penetrate the pork deeply. If short on time, a minimum of 2-4 hours will still yield good results.
- Taste and adjust salt and spice levels after the stew has finished cooking and before serving. The garam masala's potency can vary by brand.
- The finishing oil is crucial for aroma and flavor. Ensure the mustard seeds pop fully before adding the garlic, and don't let the garlic burn, as it will become bitter.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Thaw overnight in refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat until simmering.
