We were invited to a Masak-Masak gathering of a few Malaysians who are living in the Netherlands to celebrate the ending of a good 2010 and to bring in a wonderful new year – 2011. Dunster has to work and I wasn’t sure if I could make it or not. I wanted to go very much coz it’s always fun to meet up with fellow Malaysians, chat, exchange recipes, chow-down, etc. There were too many chicken dishes, so I decided to make something different – Pork Varuval, for just in case I could go.. Of course, I did go. 😛
I did make it to the gathering and here’s my recipe which is slightly adapted from the Chicken Varuval I made some months ago.
Photo courtesy of Carol Eurlings
- 1kg shoulder of pork – fillet, cut into big chunks
- 4 tbsp ginger and garlic paste
- 3 tbsp curry powder
- 1 tsp turmeric powder
- 10-12 pcs dried chillies, cut into fine pieces
- 10 shallots, finely minced
- 2 pcs cinnamon stick
- 4 pcs whole cardamom
- 2 pcs star anise
- a few stalks curry leaves, only leaves needed, stalks discarded – washed and dried
- a little black pepper
- 150g frozen peas
- 150g sliced fresh mushrooms
- Cut or snipe dried chillies diagonally with scissors and soak them in hot water for a while till soft. Then shake chillies and seeds will come out with ease.
- Mix ginger-garlic-shallot paste, 2 tbsp curry powder, turmeric powder and 2 tsp salt in a large bowl. Add meat to mix, making sure that meat is nicely covered with mix. Then cover and marinate for 30 mins, the longer the better.
- Heat up a wok and add a little oil. Add spices (cinnamon stick, star anise and cardamom), curry leaves, remainder of curry powder and dried chillies and sautee till fragrant.
- Add marinated meat and stir well. Let it simmer and cook for at least 15 mins or till oil separates.If using: After 5 mins, add mushrooms and then peas, a min later. Add black pepper and salt, to taste.
- Serve warm, with steamed rice or bread or roti.
I must say; it was well received and tasted pretty good too.. 😀
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