Pork Varuval

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

Serves 4

Ingredients:

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
salt
a little black pepper
oil

Optional:

150g frozen peas
150g sliced fresh mushrooms

Preparation:

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.. 😀