spicy cumin braised pork

Ingredients :

1 1/2 cups loosely packed fresh cilantro leaves and tender stems

3/4 cup chopped yellow onion

1/2 cup chopped celery

1/2 cup chopped scotch bonnet chiles, seeds and ribs removed

1/2 cup canola oil

2 tablespoons plus 2 teaspoons fresh thyme leaves

2 tablespoons grated peeled fresh ginger

1 1/2 tablespoons grated garlic

1 (3-pound) boneless pork shoulder (boston butt), cut into 1 1/2-inch pieces

1 medium plum tomato, roughly chopped

2 tablespoons curry powder

3 tablespoons canola oil, divided

1 tablespoon scotch bonnet pepper sauce or finely chopped fresh scotch bonnet chile

1 medium yellow onion, finely chopped

5 medium garlic cloves, finely chopped

2 tablespoons ground cumin

1 tablespoon granulated sugar

2 1/2 teaspoons kosher salt, plus more to taste

1 1/2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

Directions

Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.

Combine pork, tomato, 1/4 cup of the green seasoning, curry powder, 2 tablespoons oil, and pepper sauce or chopped scotch bonnet in a large ziplock plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.

Heat remaining 1 tablespoon oil in a large Dutch oven over medium. Add onion, garlic, cumin, and sugar; cook, stirring often, until onion is softened, 4 to 6 minutes. Stir in pork and marinade. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour. Stir in salt. Cook, uncovered, over medium-low, stirring with a flat wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender and coated in a coarse paste, 50 minutes to 1 hour. Stir in lime juice; season with salt. Transfer mixture to a serving platter; sprinkle with cilantro.

Spicy Cumin Braised Pork