Mrs Bailey’s Pork with Lima Beans
It’s not quite a curry, but Indian-spiced regardless…
Mars is a melting-pot by any definition, and the developing Martian culture is as much mix-and-match as the population. Mrs Bailey never hesitates to take ingredients from different cuisines and use them together, in pursuit of a well-rounded dish.
This particular melange uses Indian spices, Chinese vinegar, Lima beans from, um, Lima, and good English pork, which is the meat most willing to take on flavours from all over and bring them all together into an unctuous whole.
250g dried lima beans
tablespoon cumin seeds
tablespoon coriander seeds
dried red chillies to taste
750g cubed pork (from the shoulder or the loin, depending on your preference fatty-wise)
one onion, sliced
tablespoon crushed garlic
tablespoon chopped/grated ginger
teaspoon turmeric
three tablespoons Chinkiang vinegar (or use balsamic)
teaspoon muscovado sugar
400g tin of fire-roasted crushed tomatoes, or nearest equivalent