1. Wash the meat thoroughly and pat dry before marinating.

Marination:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/04/Making-Pork-Jol-2.jpg"][/url]
2. Marinate Pork chunks with Onion Paste, Ginger Paste, Garlic Paste, Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder, Sugar and Mustard Oil overnight or for 8 hours.

To make the Spice Paste:

1. Mix Cumin Powder, Coriander Powder, Kashmiri Red Chili Powder and Sugar with Mustard Oil to make a thick paste. Leave it for 15 minutes before adding to the curry (while making).

The Bengali Pork Curry:

1. [url href="https://kitchenofdebjani.com/wp-content/uploads/2018/04/making-2.jpg"][/url]
2. Peel the skin and cut potatoes into halves or 4 pieces considering the size of the potato. You may refer to the picture.
3. Chop the onions roughly. Thin slices would obviously do.
4. In a deep bottom pan, heat the oil and start frying potatoes after sprinkling the Turmeric Powder and Red Chili Powder. The spices are used to give a lucrative color to the potatoes and the gravy as well.
5. Once fried, strain the potatoes from oil and keep aside. It may take 3 minutes to fry potatoes properly on medium heat.
6. Now temper remaining oil in the pan with Red Chili, Bay Leaf, Cinnamon Stick, Clove, Green Cardamom, and Black Cardamom.
7. Add sugar and let it caramelize.
8. Now add chopped onion and fry on low flame till onion turns translucent in color.
9. Add Ginger and Garlic Paste along with 1 Tbsp. of water and cook on low flame until the raw aroma of the paste goes away completely.
10. Add plain curd and mix vigorously to avoid granulation of curd (curdling actually).
11. Now add the spice paste and cook over a low flame until oil releases from the side of the mixture in pan.
12. At this point add salt and mix.
13. Now add marinated pork along with the marination mix and give the entire thing a thorough mix.
14. Start cooking on low flame and stir in between.
15. Cook for around 10 minutes.
16. The Pork will release moisture and hence no need to add water separately.
17. Cook for around 15-20 minutes by covering the pan with a lid.
18. Once the pork is half-cooked add fried potatoes.
19. Cook until the meat reaches desired softness which will take around 1 hour in total.
20. If required add little water and bring it to boil.
21. Finish the Pork Jhol aka Bengali Pork Curry with Garam Masala and Ghee (okay, optional)!
22. Serve it hot with your choice of carbohydrate. We prefer to have it with Gobindobhog Chaler Bhat.