Pork Filling from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey

Name: Pork Filling from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey
Ingredients: ⅓ pound ground pork or ⅓ pound boneless pork butt or belly, finely chopped (see Note); About ¼ cup water; 1 tablespoon rice vinegar; 1 tablespoon feni (Goan liquor), or substitute sweet sake (rice wine); 2 teaspoons minced ginger or ginger mashed to a paste; 2 pinches of ground cloves; ¼ teaspoon ground cinnamon; ½ teaspoon crushed cumin seeds or ground cumin; 2 tablespoons minced green cayenne chiles; ¼ teaspoon freshly ground black pepper; 1 tablespoon raw sesame, coconut, or peanut oil; ½ cup minced onion; 2 teaspoons minced garlic or garlic mashed to a paste

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In a wok or karhai or wide heavy pot, heat the oil over medium-high heat. Add the onion and stir-fry until translucent, about 4 minutes. Add the garlic, ginger, cinnamon, cloves, cumin, and pepper ...

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Ingredients

⅓ pound ground pork or ⅓ pound boneless pork butt or belly, finely chopped (see Note)
About ¼ cup water
1 tablespoon rice vinegar
1 tablespoon feni (Goan liquor), or substitute sweet sake (rice wine)
2 teaspoons minced ginger or ginger mashed to a paste
2 pinches of ground cloves
¼ teaspoon ground cinnamon
½ teaspoon crushed cumin seeds or ground cumin
2 tablespoons minced green cayenne chiles
¼ teaspoon freshly ground black pepper
1 tablespoon raw sesame, coconut, or peanut oil
½ cup minced onion
2 teaspoons minced garlic or garlic mashed to a paste