Name: Pork and Cashews with a Black Peppercorn Sauce
Cook time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: Goan
Ingredients: 2 tablespoon Ginger Paste (see recipe); 1 tablespoon Garlic Paste (see recipe); 0.25 teaspoon ground turmeric; 1.25 pound boneless pork loin chops (cut into 1-inch cubes); 2 tablespoon canola oil; 0.5 cup raw cashew nuts; 1 cup shredded fresh coconut (or ½ cup shredded dried unsweetened coconut, reconstituted); 0.25 cup cider vinegar; 2 teaspoon black peppercorns; 1.5 teaspoon coarse kosher or sea salt; 1 teaspoon cumin seeds; 1 small red onion (cut into ½-inch cubes); 1 large tomato (cored and finely chopped); 2 tablespoon finely chopped fresh cilantro leaves and tender stems (for garnishing)

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Pork and Cashews with a Black Peppercorn Sauce — Formulation & Method | CuliNect