Malaysian-Inspired Pork Stew with Traditional Garnishes

by Amanda Hesser.An amazing compilation of more than 1500 recipes, this elegantly bound book soon became splattered and worn.

This weekend I wanted something spicy and untraditional.I wanted to chart new virgin food territory in my kitchen so I settled on the Malaysian-Inspired Pork Stew with Traditional Garnishes.This curry is definitely a combination of Indian and Thai spices, yet infused with a flavor unique to Malaysian food.With hints of curry, cayenne, garlic, ginger, mint, basil and lime, the spicy uniqueness of this curry radiates through the pork and infused coconut milk.

As always, I use 100,000 heat units of cayenne pepper.I also used a Hot Indian Curry, which lends more depth to dishes.

I served it with Trader Joe’s Brown Rice Medley brown rice, black barley and daikon radish seeds.В  The nuttiness of the brown rice with the heartiness of the black barley and flavor from the daikon lent a meatiness to the meal that made it complete.

Malayasian-Inspired Pork Stew with Traditional Garnishes

The Essential New York Times Cookbook

By Amanda Hesser

October 20, 1999: «Anatomically Incorrect: Decoding the Pig,» By John Willoughby and Chris Schlesinger

3 tablespoons minced garlic

3 tablespoons curry powder

2 tablespoons ground cumin

1 tablespoon paprika

1 tablespoon cayenne pepper, or to taste

2 pounds boneless Boston butt or picnic shoulders, cut into 1-inch cubes

Salt and freshly ground black pepper

5 tablespoons olive oil

2 red onions, thinly sliced (I prefer sweet white onions)

3 tablespoons minced fresh ginger

3 plum tomatoes, cored and cut into small dice

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