Some of the recipes I have used can be found here, but the 100 best recipes are in the e-book
Pork Adobo
INGREDIENTS:
3 tbsp veg oil.
½” fresh ginger – peeled and very finely chopped.
4 cloves garlic – peeled and very finely chopped.
15 fresh or dried curry leaves, if available.
500g boned shoulder of pork, cut into 1” cubes.
2 tsp garam masala.
1 tsp ground cumin.
¼ tsp ground turmeric.
¼ tsp cayenne pepper.
1 fresh, hot green chilli – finely sliced.
½ tsp salt and freshly ground black pepper.
2 tsp fresh lemon juice.
Preparation time:
15 minutes
Cooking Time:
65 minutes
METHOD:
Heat a cast iron pot and add oil over medium-high heat.
When the oil is hot, put in the ginger, garlic, and curry leaves and stir.
When the garlic starts to brown, put in the meat.
Stir once or twice and turn the heat to medium-low.
Now put in the garam masala, cumin, turmeric, cayenne pepper, green chilli, and salt.
Stir to mix and add ¾ cup water and cover tightly.
Cook over low heat for about 50 minutes, opening the lid every so often to make sure you have enough liquid.
After 50 minutes, cook, uncovered, over high heat until all the liquid has gone and the meat has browned.
Stir as you do this. Then stir in some freshly ground black pepper and the lemon juice.
Serve over rice, or plain boiled potatoes or with Indian breads.