1. Marinate pork in salt, chive, thyme, black pepper, garlic, culantro, and pimento pepper for four hours or overnight. 2. Heat oil. 3. Mix garam massala with 1/4 cup water, add this to hot oil and cook for about 3 minutes until thick and most of the water has evaporated. 4. Add pork and stir until coated with massala. 5. Add water until pork is just covered. Bring to a boil. Lower heat, cover and simmer for 20 -35 minutes or until almost cooked. 6. Add minced scotch bonnet pepper and ground cumin. 7. Stir thoroughly and cook for an additional 5-10 minutes until tender. 8. If while cooking it gets too dry, add about 1/2 cup water to prevent burning. 9. When it is done the water should have reduced to a somewhat thick gravy. ---------------------------------------------------------------------------
Nutrition
Ingredients
