Here’s another great recipe from our Executive Chef, Nick Seccia. Enjoy!

Curried Pork
Serves six

3 lbs. cubed lean pork from the shoulder or leg (we think pork from a local farmer works best)

Marinade
1 Tablespoon ground cumin
1 Tablespoon ground coriander
1 Tablespoon ground sumac
1 Tablespoon ground tumeric
1 Tablespoon ground oregano
1 Tablespoon dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon kosher salt
2 Tablespoon brown sugar
¼ cup honey
¼ cup water
1 Tablespoon minced garlic
1 large yellow onion peeled and diced

1. Warm all of the spices together in a dry sauté pan over medium heat until a good aroma develops but do not burn.
2. Combine the rest of ingredients with the spices and mix in with the pork, coating completely
3. Cover and refrigerate for 48 hours

Sauce
2 cups chicken stock
1 cup plain low fat yogurt
Lime juice from 1 lime
½ dried whole cayenne chili crushed or 1 Teaspoon red pepper flakes
1 Tablespoon fresh cilantro chopped fine
Salt and pepper to taste

1. Drain pork, heat a deep pot on high heat and add 1 tablespoon of vegetable oil then add the pork sear the pork until browned on all sides
2. Add the chicken stock and simmer for about thirty minutes or until the meat is fully tender
3. Add the remaining ingredients, reduce heat to low and simmer for about ten minutes or until the sauce is thick and coats the pork