This is my favourite favourite favourite food in the whole entire world. I have been on a journey to perfect it, as told by the many photos in my gallery of the various iterations.
My love affair with this dish started when I realised that I could no longer have it weekly, because I had moved out of home and my grandmother wasn't there to make it for me. So I tried and failed many a time. The flavour was never right and my roti literally were has hard as frisbees (roti recipe coming soon). But then two things happen - I switched from butter beans to sugar beans and went from smoked pork fillet to smoked pork shank. I needed the flavour of the bone and patience to bring everything together.
3 cups of beans
1 smoked shank (eisbein) about 500g with the bone
2 1/2 heaped teaspoons of curry powder
1/2 teaspoon on turmeric
2 bays leaves
1/2 teaspoon of mustard seeds
1 stalk of leaves
salt and pepper
1 teaspoon of garlic and ginger
1 tablespoon of vegetable oil
Firstly, take the smoked pork shank and coat in olive oil, season liberally with salt and pepper and roast for 1 hour in 180 degree preheated oven.
Once the shank is cooked, remove from the oven, let cool till you can touch it, and roughly cut into chunks leaving some on the bone.
In a deep pot, add the vegetable oil and heat over medium high heat.
Chop the onion and add to the pot - with the onions add the mustard seeds, bay leaves, curry leaves and some freshly cracked pepper this will roast the spices and releases their fragrances.
Next add the garlic and ginger and let cook for about 2 minutes
Add the remaining spices and let cook for 3-5 minutes (this important , it helps with flavour development so do not skimp on this step).
Add in the pork chunks and mix until well coated in the onions and spice mixture
Add the beans and cover with 1.5 cups of water.
Lower the heat, cover and let cook for 2 hours. Check the pot every 15 to 30 minutes to makes sure it is not sticking to the bottom.