Equipment
Ingredients
stew base
- 1130 g boneless pork butt, cut into 4cm pieces, fat trimmed
- 12 g cumin
- 5 g salt
- 9 g garam masala
- 1 g cayenne
- 60 g yellow split peas, dried
- 37 ml coconut oil
- 1 yellow onion, finely chopped
- 1 cinnamon stick
- 6 garlic, minced
- 1 serrano pepper, minced
- 794 g canned tomatoes, diced
- 240 ml coconut milk, whisked
finishing oil and garnish
- 80 ml coconut oil
- 3 g mustard seeds
- 6 garlic, thinly sliced
- 3 hot red chiles, halved and deseeded
- 15 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 439 kcal
- Protein
- 30 g
- Carbohydrates
- 14 g
- Fat
- 30 g
- Fiber
- 6 g
- Sugar
- 5 g
- Sodium
- 1284 mg
- Saturated Fat
- 18 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 2784 mg
- Calcium
- 152 mg
- Iron
- 8.4 mg
- Magnesium
- 147 mg
- Phosphorus
- 1333 mg
- Zinc
- 18.1 mg
- Vitamin A
- 64 mcg
- Vitamin C
- 21 mg
- Vitamin E
- 0.8 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.61 mg
- Riboflavin
- 0.08 mg
- Niacin
- 1.1 mg
- Folate
- 17 mcg
- Water
- 131 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Mix the pork with cumin, salt, garam masala, and cayenne in a large bowl. Cover and refrigerate for 12 hours.
Place split peas in a bowl and cover with boiling water by 5cm. Soak for 12 hours, then drain.
Preheat the oven to 160°C (325°F).
Heat 37ml coconut oil in the Dutch oven over medium-high heat. Sauté the onion until golden brown, about 8 minutes.
Add the cinnamon stick, minced garlic, and minced pepper. Cook for 5 minutes until the pepper softens.
Add the marinated pork and its juices to the pot. Cook until the meat is lightly browned on all sides, about 7 minutes.
Add the tomatoes, drained split peas, and coconut milk. Stir to combine and bring to a simmer over high heat.
Cover the pot and place in the oven. Bake for 2 to 2.5 hours until the pork and peas are tender.
Heat 80ml coconut oil in a small saucepan over medium heat. Add mustard seeds and wait for them to pop.
Add sliced garlic and halved chiles. Fry until the garlic edges are golden brown, then remove from heat immediately.
Ladle stew into bowls, drizzle with the garlic oil mixture, and garnish with cilantro.
Chef's Notes
- For deeper flavor, consider searing the pork in batches to ensure a good crust forms on all sides, rather than overcrowding the pot.
- The 12-hour marination allows the spices to penetrate the pork deeply. If short on time, a minimum of 2-4 hours will still yield good results.
- Taste and adjust salt and spice levels after the stew has finished cooking and before serving. The garam masala's potency can vary by brand.
- The finishing oil is crucial for aroma and flavor. Ensure the mustard seeds pop fully before adding the garlic, and don't let the garlic burn, as it will become bitter.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Thaw overnight in refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat until simmering.
Troubleshooting
Pork is tough or difficult to shred
Cause: Insufficient braising time
Fix: Return to the oven for another 30 minutes
Prevention: Ensure the Dutch oven lid is tightly sealed to maintain moisture
Garlic topping tastes bitter
Cause: Garlic was overcooked during tempering
Fix: Cannot be fixed; discard and restart the topping
Prevention: Remove from heat as soon as the garlic edges turn golden
Cultural Context
This dish draws inspiration from South Asian flavors, particularly the use of warming spices like garam masala and cumin, and the creamy richness of coconut milk, common in cuisines from Kerala to Sri Lanka. The addition of yellow split peas (dal) adds a comforting, hearty element often found in lentil-based dishes across the subcontinent.
