Cold Boiled Pork Doopiaja
A flavorful curry made from leftover boiled pork, cooked with onions, spices, and tamarind in the traditional doopiaja style. This economical dish transforms cold meat into a rich, aromatic curry.
Ingredients
- 16 pieces Cold boiled pork, cut into 1-inch cubes (About 1 pound of leftover boiled pork)
- 2 medium Onions, thinly sliced
- 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder or cayenne pepper (Adjust to taste)
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 1 teaspoon Fresh ginger, minced (Or 1/2 teaspoon ground ginger)
- 2 cloves Garlic cloves, minced (Or 1/2 teaspoon garlic powder)
- 1 tablespoon Tamarind paste (Can substitute with lemon juice)
- 1 cup Water
- 1 teaspoon Salt (To taste)
Instructions
- 1Cut the cold boiled pork into 1-inch square pieces, approximately 16 pieces total (about 1 pound).
- 2Heat the ghee in a large pan or skillet over medium heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
- 3Add the minced ginger and garlic to the pan and fry for 1 minute until fragrant. Then add the turmeric, chili powder, ground coriander, ground cumin, and salt. Stir well to combine and cook for 1-2 minutes to toast the spices.
- 4Add the pork pieces to the pan and stir to coat them thoroughly with the spice mixture. Add the tamarind paste and stir well to distribute evenly.
- 5Pour in the water and bring to a gentle boil. Reduce heat to low, cover the pan, and let simmer gently for 15-20 minutes, stirring occasionally, until the pork is heated through and the flavors have melded together. The sauce should reduce and thicken slightly.
- 6Taste and adjust salt if needed. Serve hot with rice or bread.
