1. Grind or pound the chilies. 2. In a dutch oven, add the ghee and sear the pork chops on high then lower heat to medium and cook on both sides until they are golden brown. Remove the chops and set aside. 3. Add the chilies to the remaining ghee in the pan and stir-fry the chilies on medium heat until the ghee turns red. Add the turmeric powder and continue to stir-fry for one minute, stirring well. 4. Add the chops back to the pan and coat both sides of each chop in the red ghee. Add the chopped orange peel. 5. Pour enough water over the chops to reach 3 inches above the tops of the meat. Bring to a boil then reduce to a simmer, covered. Cook for 50 minutes. 6. Remove meat and strain the liquor, removing orange peel and excess liquid fat. Return the liquor back to the pot. Set meat aside (can be made ahead of time to this point). 7. Add turnips, ground coriander, cardamon pods and cinnamon. Cook until turnips are falling apart (about 30 min). Remove from liquor and sieve them until smooth (mash them well). 8. Return the turnip mash to the liquor. Add the meat, pimento peppers, and the ginger. Pierce the eggs at both ends with a sharp skewer and add them to the pot. Dust with cilantro and cover. 9. On medium-low heat, cook for 30 minutes or until meat is tender. Move temperature setting to low and leave for 15 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
